Place the chicken strips in a bowl or zip-top bag. Add the olive oil, lime juice, and the spice mixture. Toss or massage until every piece is evenly coated. Let sit at room temperature for 10–15 minutes or refrigerate up to 2 hours for deeper flavor.

Cook the chicken

Sear and finish

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add a drizzle of olive oil if pan is dry (about 1 tsp). Add the seasoned chicken in a single layer (work in batches if needed). Cook without moving for 2–3 minutes to develop a sear, then stir and continue cooking 3–5 minutes until chicken is cooked through and internal temperature reaches 165°F (74°C). Remove from heat and let rest 3 minutes. If you want extra char, finish under a broiler for 1–2 minutes.

Shred or slice

If desired, roughly chop or shred the cooked chicken into smaller bite-sized pieces for easier taco assembly.

Prepare tortillas and toppings

Warm tortillas

Warm tortillas on a dry skillet over medium heat for about 20–30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Keep them covered with a clean towel to stay pliable.

Prepare toppings

While the chicken rests, arrange shredded cabbage, diced tomato, sliced red onion, chopped cilantro, sliced avocado (or guacamole), sour cream, and optional hot sauce in bowls for assembly. Cut lime into wedges.

Assemble tacos

Place a warm tortilla on a plate. Add about 2–3 tablespoons of shredded cabbage, then 2–3 tablespoons of cooked chicken. Top with diced tomato, a few slices of avocado, a spoonful of sour cream or crema, a sprinkle of cotija or cheddar, and a few cilantro leaves. Squeeze a lime wedge over the top and add hot sauce if using. Repeat with remaining tortillas.

Serve immediately while warm. Leftover chicken stores in an airtight container in the refrigerator for up to 3 days.