Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cut into small bite-sized cubes
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 2 tbsp fresh lime juice
  • 1 tbsp water
  • 1 tsp brown sugar
  • 12 small corn tortillas
  • 1/2 cup white onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 ripe avocado, sliced
  • 1 lime, cut into wedges

Instructions:

  1. Pat the chicken cubes completely dry with paper towels. In a bowl, toss the chicken with avocado oil, kosher salt, smoked paprika, ground cumin, garlic powder, and cayenne pepper until evenly coated.
  2. Heat a 12-inch cast iron skillet over medium-high heat until the oil shimmers. Add chicken in a single layer; sear undisturbed for 3–4 minutes, then flip and cook for another 3 minutes until opaque throughout.
  3. Reduce heat to medium. Pour in lime juice, water, and brown sugar. Stir rapidly for 60 seconds until the liquid reduces into a thick glaze. Remove from heat immediately.
  4. Wipe the skillet clean or use an open gas flame to toast tortillas for 30 seconds per side until pliable and charred.
  5. Assemble tacos by filling charred tortillas with the glazed chicken and topping with diced white onion, chopped cilantro, and sliced avocado. Serve with lime wedges.