• 2 Pound boneless, skinless chicken breast

• 2 Tablespoon olive oil

• 2 Teaspoon chili powder

• 1 Teaspoon smoked paprika

• 1/2 Teaspoon ground cumin

• 1/4 Teaspoon ground cayenne pepper

• 1 1/2 Teaspoon kosher salt

• 1 Teaspoon freshly cracked black pepper

• 1 1/2 Pound plum tomatoes, diced

• 1 Medium red onion, diced

• 1/2 Cup cilantro, chopped

• 1 lime, juiced

• kosher salt

• 2 Whole avocados

• 1 Tablespoon fresh squeezed lime juice

• 1/4 Cup finely diced red onion

• 2 Tablespoon finely chopped cilantro leaves

• kosher salt

• 1/2 Cup sour cream

• 1 Teaspoon chili powder

• 1 Tablespoon fresh squeezed lime juice

• Pinch kosher salt

• 12 flour tortillas

• 1 lime, cut into wedges

• 1 jalapeno, sliced into rings

• Handful fresh cilantro

• hot sauce

Steps

1

For the Marinade: Combine the chicken breasts, olive oil, spices, zest, salt, and pepper in freezer bag and give everything a good mix. Chill in the fridge for at least 4 hours (overnight is best).

2

When ready to cook, set temperature to 450℉ and preheat, lid closed for 15 minutes.

3

Place the chicken breasts on the hot grill and cook, lid closed, for 25 to 30 minutes, until crispy, golden, and the chicken reaches an internal temperature of 165℉.

4

While the chicken is on the grill, prepare the pico, guacamole, and spiked sour cream.

5

For the Pico: Combine the diced tomatoes, red onion, cilantro and juice of 1 lime in a small bowl and mix well. Season to taste and set aside.

6

For the Guacamole: Peel and carefully remove the pit from the avocados. Smash the avocado in a bowl with the lime juice until smooth, leaving a few chunks for texture. Next add the red onion, cilantro and give everything a good mix. Season to taste.

7

For the Spiked Sour Cream: Combine all the spiked sour cream ingredients in a small bowl and mix well.

8

Remove the grilled chicken from the grill and let rest for 5 minutes before slicing into thin strips.

9

Divide the sliced grilled chicken on warm tortillas, then hit each with fresh pico, guacamole, and a dollop of spiked-sour cream. Top each taco with sliced jalapeño and fresh cilantro, and serve with lime wedges and hot sauce. Enjoy!