Chicken Tacos

Make the marinade: In a large bowl, whisk together olive oil, lime juice, minced garlic, chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne pepper until well combined.

Marinate the chicken: Cut chicken into bite-sized pieces (about 1-inch chunks). Add chicken to the marinade and toss until every piece is well coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours for even more flavor).

Make the quick salsa: While chicken marinates, combine diced tomatoes, red onion, cilantro, jalapeño, lime juice, and salt in a bowl. Mix well and set aside at room temperature to let flavors meld.

Prepare the lime crema: Mix Mexican crema (or sour cream) with 2 tablespoons lime juice. Season with a pinch of salt. Set aside.

Heat the pan: Heat a large skillet or cast-iron pan over medium-high heat. You want it nice and hot for good searing.

Cook the chicken: Add marinated chicken pieces to the hot pan in a single layer. Don’t overcrowd – cook in batches if needed. Let cook undisturbed for 4-5 minutes until golden brown on the bottom.

Flip and finish: Turn chicken pieces and cook another 4-5 minutes until cooked through and internal temperature reaches 165°F. The edges should be slightly caramelized and the chicken should be incredibly juicy.

Rest the chicken: Remove chicken from heat and let rest for 2-3 minutes. This keeps all those delicious juices locked in.

Warm the tortillas: Heat tortillas in a dry skillet for about 30 seconds per side, or wrap in damp paper towels and microwave for 30 seconds.

Assemble the tacos: Fill each warm tortilla with the seasoned chicken, then top with diced onion, fresh cilantro, avocado slices, a drizzle of lime crema, crumbled cheese, and a spoonful of fresh salsa.