Tacos de pollo callejeros con guacamole y aliño de chipotle

Ingredientes

• corn tortillas
• 2 chicken breasts
• 1 tbsp avocado oil
• cilantro
• pico de Gallo, see notes below for recipe link
• sour cream
• 1/2 tsp cumin
• 1/2 tsp oregano
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• pepper
• 1 tbsp apple cider vinegar
• 3/4 tsp chipotle powder, *this is not chili powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/8 tsp oregano
• 1/8 tsp garlic powder
• 1/2 c mayo
• 1 tbsp dijon mustard
• 1 tbsp lime juice
• 2 avocados
• 1 tbsp lime juice
• 1/4 tsp cumin
• 1/4 tsp chili powder
• 1/4 tsp salt
• 1 tbsp cilantro

Preparación

1. 1

   Preheat oven to 400

2. 2

   Season the chicken breasts with the "chicken seasoning"

3. 3

   Heat a skillet to medium heat with 1...: Heat a skillet to medium heat with 1 tbsp avocado oil

4. 4

   Sear the chicken breasts in the skillet for...: Sear the chicken breasts in the skillet for 3 minutes on each side

5. 5

   Cover with foil and place the skillet in...: Cover with foil and place the skillet in the oven for 25 minutes

6. 6

   Prep the guacamole , pico de Gallo and...: Prep the guacamole , pico de Gallo and chipotle aioli

7. 7

   Remove chicken from the oven, let it rest...: Remove chicken from the oven, let it rest 10 minutes before cutting

8. 8

   Heat a skillet over high heat, place a...: Heat a skillet over high heat, place a few corn tortillas on the skillet, once dark spots start to show, flip it and cook the same way

9. 9

   Transfer the tortillas to a hand towel, fold...: Transfer the tortillas to a hand towel, fold one side over the corn tortillas and let them steam for 5 minutes to re-soften

10. 10

    Put together the tacos

11. 11

    2 tortillas stacked > spread the guacamole >...: 2 tortillas stacked > spread the guacamole > chicken > pico de Gallo > sour cream > chipotle aioli > cilantro