Ingredients
Scale
- 1 tablespoon olive oil
- 4 limes, juiced
- 1 teaspoon chili powder
- 1 teaspoon sage, dried
- 1 teaspoon cumin, ground
- 1 teaspoon oregano, dried, ground
- 4 chicken breasts
- 8 (6-inch) La Banderita Corn Tortillas, warmed according to directions
- 4 avocados, peeled and sliced
- Cilantro, chopped
- Radishes, sliced thinly
- Olé Queso Fresco crumbling cheese
- Olé Crema Mexicana, optional
Instructions
- In a large bowl, whisk together olive oil, lime juice, and spices to make the marinade for the chicken.
- Place chicken in marinade and turn to coat. Allow to marinate at least two hours.
- Grill or pan-fry chicken until thoroughly cooked. Allow chicken to rest for at least 10 minutes before cutting into strips.
- Hold two warm tortillas in your hand as you assemble the tacos, street-style. Place chicken and remaining ingredients in center of taco, and garnish with cilantro, radishes, crumbling cheese, and crema. Repeat with remaining tacos. Serve immediately.