4 boneless skinless chicken breasts, pounded to 1/2″ thick
1 cup red cabbage, shredded
2 avocados, sliced
2 jalapeños, sliced
1 tbsp. olive oil
1/3 cup cotija cheese
2 tsp. Tequila Lime BBQ Rub
Corn or flour tortillas for serving
Lightly coat both sides of chicken breasts with Tequila Lime BBQ Rub.
In a large skillet, heat oil over medium-high heat.
Add the chicken and cook until golden and cooked through, about 15 minutes (flipping halfway through). Internal temperature should reach at least 165°F.
Set chicken aside, let rest for 5 minutes.
Slice chicken into 1/4 width strips.
Serve in tortillas with avocados
Smoky mesquite with sea salt & pepper