​1 1/2 pounds boneless, skinless chicken breast/thighs

1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chile powder
1/2 teaspoon garlic powder
1/4 teaspoon chipotle chili powder
1/2 teaspoon onion powder
1/2 onion diced
1/4 cup fresh cilantro, chopped
1 lime, juiced
8 to 12 (4-inch) tortillas, flour or corn – your choice
4 ounces queso fresco cheese, crumbled
1 avocado, sliced

In a bowl, combine the cumin, paprika, chili powders, garlic powder and onion power in a bowl. Set aside.

Heat a large skillet over medium-high heat. Season the chicken with the mix.

Add the olive oil to the skillet and once it’s hot, add in the chicken. Brown the chicken on both sides, about 15 minutes per side.

While the chicken is cooking, combine the diced onion, and cilantro in a bowl with the juice of the lime. Add a sprinkle of salt and pepper.

Once the chicken is finished cooking, let it rest for 10 minutes before chopping.

To assemble the tacos, place the chicken in a tortilla(I like to heat my tortillas) and top with the cilantro mix, the crumbled cheese.