Ingredients:

  • 1 pound (450g) boneless, skinless chicken thighs or beef flank steak
  • 3 tablespoons (45ml) olive oil
  • 2 tablespoons (30ml) lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • 1 cup (150g) shredded red cabbage
  • 1 cup (150g) diced tomatoes
  • 1 avocado, sliced
  • ¼ cup (60g) fresh cilantro, chopped
  • ½ cup (120g) crumbled feta or cotija cheese
  • ½ cup (120g) sour cream or Greek yogurt
  • 6 small flour or corn tortillas (6-8 inch)

Instructions:

  1. In a mixing bowl, combine olive oil, lime juice, garlic, cumin, chili powder, salt, and pepper. Add the protein and marinate for at least 30 minutes.
  2. Heat a grill or frying pan over medium-high heat. Remove the protein from marinade and grill or pan-sear until cooked through. Allow to rest for 5 minutes before slicing.
  3. Prepare the toppings by shredding cabbage, dicing tomatoes, slicing avocado, and chopping cilantro. Arrange toppings on a serving platter.
  4. Warm the tortillas on the stovetop or in a microwave until soft and pliable.
  5. Cut the rested protein into thin strips. Layer the protein on each tortilla, followed by cabbage, tomatoes, avocado, cilantro, cheese, and sour cream/yogurt.