Easy Chicken Tacos with Cilantro Lime Slaw ✨ Ingredients for chicken: * 2 lbs boneless, skinless chicken thighs, diced * 2 tbsp oil * 1 tsp salt * 1 tsp black pepper * 1 tsp chicken bouillon * 2 tsp chili powder * 1 tsp smoked paprika * 1 tsp dried oregano * 1 tsp cumin for avocado salsa: * 2 medium avocados * 1 bunch cilantro * 1/4 cup sour cream * 1 tsp chicken bouillon * 1 garlic clove * Pinch of salt * Juice of 1–2 limes * 1/2 cup water, plus more as needed cilantro lime slaw: * 1 (14 oz) bag coleslaw mix * 1/3 cup chopped cilantro * Juice of 2 limes * 2 tbsp olive oil * 1–2 tbsp honey * Salt and black pepper, to taste * 1/4 red onion, thinly sliced (optional) For Serving * Corn tortillas * Lime wedges * Extra cilantro * Cotija cheese Instructions 1. In a large bowl, toss the chicken with the oil, salt, pepper, chicken bouillon, chili powder, smoked paprika, oregano, and cumin until evenly coated. 2. Heat a large skillet over medium-high heat. Cook the chicken (in batches) for 8–10 minutes, stirring occasionally, until browned and cooked through. 3. To make the avocado crema, add the avocados, cilantro, sour cream, chicken bouillon, garlic, salt, lime juice, and water to a blender. Blend until smooth and creamy. Add more water as needed until it reaches your desired pourable consistency. Taste and adjust seasoning if needed. 4. In a large bowl, combine the coleslaw mix, cilantro, lime juice, olive oil, honey, salt, pepper, and optional red onion. Toss until evenly coated. 5. Warm the corn tortillas on a skillet, over a gas burner, or directly over a flame until lightly charred. 6. Assemble the tacos by filling each tortilla with chicken, topping with the cilantro lime slaw, and drizzling generously with avocado crema. Serve with lime wedges, extra cilantro, and cotija cheese. #easydinner #weeknightdinners #chickentacos #tacos #dinneridea - @createaplatewithdina