Grilled Chicken Tacos With Avocado Crema

• kosher salt
• fresh ground black pepper
• 1 tablespoon cumin
• 1 teaspoon chili powder
• 1 1/2 lbs boneless skinless chicken breasts
• vegetable oil
• 2 avocados
• 1/2 cup mayonnaise
• 3 limes
• 1/2 cup chopped cilantro, plus more for garnish
• 8 corn tortillas
• 2 cups shredded red cabbage
• 1 cup pico de gallo
• 1/2 cup pickled jalapeno pepper

1. In a small bowl mix together 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, and chili powder. Sprinkle cumin mixture over chicken and massage well.
2. Preheat grill on medium-high. Lightly brushed grill with oil. Place chicken on grill and cook for 5 minutes. Flip chicken and cook for 5 minutes more. Continue to flip chicken in 5-minute increments until internal temperature is 165 degrees F, about 20 minutes. Transfer to a clean, medium-sized mixing bowl and cover loosely with foil.
3. In a medium mixing bowl add 1 chopped avocado, mayonnaise, zest of 1 lime, 1 tablespoon lime juice, and cilantro; mash together using a fork and whisk until smooth. Remove foil from chicken and shred into bite-size pieces using 2 forks.
4. Warm tortillas in a dry skillet. Transfer to a clean kitchen towel and wrap to keep warm. Continue to warm remaining tortillas. Assemble tacos; in each tortilla layer shredded cabbage, chicken, pico de gallo, remaining avocado cut into slices, chopped jalapenos, and cilantro. Serve with remaining limes cut into wedges and side of avocado-cilantro crema.

kosher salt, fresh ground black pepper, cumin, chili powder, chicken breasts, vegetable oil, avocados, mayonnaise, limes, cilantro, corn tortillas, shredded red cabbage, pico de gallo, jalapeno pepper

Taken from www.food.com/recipe/grilled-chicken-tacos-with-avocado-crema-527957 (may not work)