Ingredients:

  • 1 lb boneless skinless chicken breasts, cubed into ½ inch pieces
  • 2 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 2 ripe avocados, pitted and peeled
  • ¼ cup Greek yogurt
  • ¼ cup fresh cilantro, packed
  • 2 tbsp fresh lime juice
  • 1 small clove garlic, minced
  • ¼ tsp kosher salt
  • 8 small (6 inch) corn tortillas
  • ½ cup red onion, finely diced
  • 1 lime, cut into wedges
  • 1 cup shredded cabbage

Instructions:

  1. In a medium bowl, toss the cubed chicken with smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
  2. Heat avocado oil in a cast iron skillet over medium-high heat until it begins to shimmer. Add chicken in a single layer.
  3. Let the chicken sit undisturbed for 3 minutes to develop a deep brown crust. Stir and cook for another 3–5 minutes until the centers are opaque and the edges are charred. Remove from heat immediately.
  4. Place avocado flesh, Greek yogurt, cilantro, lime juice, minced garlic, and salt into a blender or food processor.
  5. Pulse until the mixture is completely smooth and holds a thick, velvety peak. Adjust acidity with extra lime juice if needed.
  6. Warm corn tortillas, fill with charred chicken, top with the velvet avocado sauce, diced red onion, and shredded cabbage. Serve with lime wedges.