Ingredients

• 16 small white tortillas 

• ½ cup queso fresco; crumbled 

For the chicken:

• 4 chicken breasts; sliced in quarters

• ½ cup mayonnaise 

• ⅓ cup lime juice

• ¼ cup rice vinegar

• ½ tbsp lime zest

• 1 tsp of chili powder

• 1 tsp salt

• ½ tsp black pepper 

• 2 cloves garlic; minced

• 1 scallion; chopped

• 3 tbsp cilantro; chopped 

For the avocado crema 

• 1 avocado

• ½ cup sour cream 

• 2 tsp salt 

For the salsa  

• 1 heirloom tomato; diced

• 3 roma tomatoes; diced

• ½ white onion

• 1 scallion; chopped

• 1 jalapeno  

• 2 tbsp cilantro; chopped

• ¼ cup white vinegar

• ½ tsp chili powder

• 1 tsp salt

• ½ tsp black pepper 

For the slaw: 

• 1 jalapeno; julienned

• ¼ head of cabbage; shredded

• 2 tbsp white vinegar

• 1 tsp black pepper

• 1 tsp salt

Instructions

1. In a bowl, whisk together the mayonnaise, lime juice, rice vinegar, lime zest, chili powder, salt, black pepper, garlic, scallion, and cilantro.

2. Add the chicken to the marinate and stir to completely coat. Cover the bowl and chill in the fridge for at least 2 hours. 

3. Stir together all of the ingredients for the salsa in a bowl, cover the bowl and set aside. 

4. Whisk salt, pepper, and jalapeno into the vinegar and pour over the cabbage. Stir and set aside. 

5. Add the avocado, sour cream, and salt into a food processor. Blend on medium speed until the mixture is smooth.

6. Heat a grill or grill pan to medium-high heat. Cook the chicken on 5 minutes each side, until the internal temperature reaches 160 degrees. 

7. Serve the chicken in grilled tortillas spread with the avocado crema, topped with the slaw, salsa, and crumbled queso.