Ingredients:

  • 1.5 lbs boneless skinless chicken breast, diced into small cubes
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, finely chopped
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 8 corn tortillas (6 inch)
  • 1/4 cup vegetable oil
  • 1 cup refried beans
  • 1 large avocado, diced or mashed
  • 2 cups shredded iceberg lettuce
  • 1/2 cup Cotija cheese, crumbled
  • 1 medium radish, thinly sliced

Instructions:

  1. Heat olive oil in a 12-inch nonstick skillet or cast-iron pan over medium-high heat until it shimmers.
  2. Toss the diced chicken with lime juice, cumin, chili powder, garlic powder, salt, and pepper.
  3. Add chicken to the pan in a single layer and cook for 3-5 minutes per side until mahogany-colored and an internal temperature of 165°F (74°C) is reached.
  4. Stir in the fresh cilantro during the last 30 seconds of cooking to preserve color and flavor.
  5. Brush corn tortillas with vegetable oil and bake at 400°F (200°C) for 4-5 minutes per side until golden and rigid, or flash-fry in 1/4 inch of oil for 30 seconds per side. Drain on paper towels.
  6. Spread a thick layer of warm refried beans onto the center of each shell to create a moisture barrier.
  7. Pile the seared cilantro lime chicken on top of the beans, then layer with shredded lettuce, avocado, crumbled Cotija cheese, and sliced radish.