1 1/2 pounds of boneless, skinless chicken breasts, cut in strips
1 tbsp. cumin
1 tsp. chili powder
1 tablespoon snipped fresh cilantro
1/2 cup mayonnaise
1 teaspoon of chopped cilantro
8 corn tortillas
2 cup of shredded red cabbage
1 cup of Pico de Gallo
1/2 cup of pickled jalapenos
Using small bow,l mix together 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, and chili powder. Sprinkle seasoning mixture over chicken and massage well.
Preheat grill on medium-high. Lightly brush grill with oil. Place chicken on grill and cook for 5 minutes, Flip chicken in 5-minute increments until internal temperature is 165F degrees (approx. 20 minutes). Transfer to a medium-sized mixing bowl and cover loosely with foil.
In another mixing bowl, chop 1 avocado, then add rest of 1 lime, 1 tablespoon lime juice from same lime, mayonnaise, and cilantro; mash together using a fork and whisk until smooth.
Remove foil from chicken and shred into bite-size pieces using 2 forks.
Warm tortillas in a dry skillet. Transfer to a clean kitchen towel and wrap to keep warm. Continue to warm remaining tortillas.
Cut remaining avocado into slices, and lime into wedges.
Assemble tacos; in each tortilla, layer shredded cabbage, chicken, Pico de Gallo, chopped jalapeños, and cilantro. Serve with remaining limes wedges and side of avocado-cilantro