Heat a large skillet or griddle over medium-high heat. Add 1 tbs vegetable oil and swirl. Cook tortillas one at a time, 20–30 seconds per side, until lightly charred and pliable. Keep warm wrapped in a clean towel.

Before serving, squeeze the fresh lime over cooked filling and assemble tacos: place 1 tortilla on a plate, add protein, a spoonful of slaw, avocado slices, sprinkle with cotija, add pickled jalapeños and cilantro leaves, and finish with a few drops of hot sauce to taste.

Protein (Spicy Citrus Chicken)

In a medium bowl combine orange juice, lime juice, chopped chipotle, ground cumin, smoked paprika, 1 tsp kosher salt and 1 tsp black pepper. Add the chicken strips and toss to coat. Let marinate 10 minutes at room temperature (or up to 1 hour refrigerated).

Heat remaining 1 tbs vegetable oil in a large skillet over medium-high heat until shimmering. Add marinated chicken in a single layer (work in batches if necessary) and cook, without moving, 2 minutes. Stir and continue cooking another 2–3 minutes until cooked through and edges are browned (internal temp 165°F / 74°C). Remove from heat and let rest 2 minutes. Squeeze a little lime over the cooked chicken.

Quick Slaw

In a mixing bowl combine sliced cabbage, thinly sliced red onion and chopped cilantro.

In a small bowl whisk together mayonnaise, apple cider vinegar, honey, 1/2 tsp kosher salt and 1/4 tsp black pepper until smooth. Taste and adjust seasoning.

Pour dressing over cabbage mixture and toss to coat evenly. Let sit 5–10 minutes to soften the cabbage slightly before assembling tacos.

Garnishes & Extras

Slice the avocado just before serving to prevent browning. Crumble cotija or feta and have pickled jalapeños, cilantro leaves and hot sauce ready for guests to customize tacos.