Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, cut into 1/2-inch cubes
  • 2 tbsp avocado oil
  • 3 tbsp fresh lime juice
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 24 small corn tortillas (4.5 inch)
  • 1 cup white onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 2 large limes, cut into wedges
  • 1/2 cup radishes, thinly sliced
  • 2 ripe avocados
  • 1/2 jalapeño, minced
  • 1 tbsp lime juice (for guacamole)
  • 1/4 tsp sea salt

Instructions:

  1. In a large mixing bowl, combine the cubed chicken with avocado oil, 3 tablespoons lime juice, chili powder, cumin, garlic powder, smoked paprika, kosher salt, and black pepper. Toss to coat and let marinate for at least 10 minutes.
  2. Heat a large cast-iron skillet or griddle over medium-high heat until very hot.
  3. Add the chicken to the skillet in a single layer. Sear without moving for 2-3 minutes to develop a mahogany crust. Flip and cook for another 5-7 minutes until the internal temperature reaches 165°F (74°C).
  4. While chicken cooks, mash the avocados in a small bowl with minced jalapeño, 1 tablespoon lime juice, and sea salt to create the guacamole upgrade.
  5. Briefly toast the corn tortillas on a separate griddle or open flame until soft and slightly charred. Stack them in pairs (two tortillas per taco).
  6. Assemble the tacos by placing a generous spoonful of chicken onto the double tortillas. Top with diced onion, chopped cilantro, radish slices, and a dollop of guacamole. Serve immediately with lime wedges.