Ingredients: 1 lb boneless, skinless chicken breasts. 3 cloves garlic, minced. 2 limes, juiced. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 8 small flour tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup chopped cilantro. 1/2 cup sour cream. 2 tablespoons mayonnaise. 1 lime, zested. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste.
Instructions: In a bowl, combine minced garlic, lime juice, olive oil, ground cumin, chili powder, salt, and pepper to create the marinade. Cut chicken breasts into small strips and place them in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, seal, and refrigerate for at least 30 minutes or longer for better flavor. While the chicken is marinating, prepare the lime crema. In a small bowl, whisk together sour cream, mayonnaise, lime zest, garlic powder, onion powder, salt, and pepper. Refrigerate until ready to use. Heat a grill or skillet over medium-high heat. Cook the marinated chicken strips for about 4-5 minutes per side, or until they are cooked through and have nice grill marks. Warm the flour tortillas on the grill or in a dry skillet for about 30 seconds on each side. To assemble the tacos, place a portion of the cooked chicken onto each tortilla. Top with shredded lettuce, diced tomatoes, red onion, and cilantro. Drizzle the lime crema over the toppings, and serve immediately.