Freshly ground black pepper
1 tbsp. cumin
1 tsp. chili powder
1 1/2 lb. boneless skinless chicken breasts, cut in half
2 avocados, divided
1/2 c. mayonnaise
3 limes, divided
1/2 c. chopped cilantro, plus more for garnish
8 corn tortillas
2 c. shredded red cabbage
1 c. Pico de Gallo
1/2 c. pickled jalapeños, chopped
In a small bowl mix together 1 teaspoon salt, 1/2 teaspoon black pepper, cumin and chili powder. Sprinkle cumin mixture over chicken and massage well.
Preheat grill on medium-high and lightly brush grill with oil. Place chicken on grill and cook for 5 minutes, then flip chicken and cook for 5 minutes more. Continue to flip chicken in 5-minute increments until internal temperature reaches 165°, about 20 minutes. Transfer to a clean, medium-sized mixing bowl and cover loosely with foil.
In a medium mixing bowl add 1 chopped avocado, mayonnaise, zest of 1 lime, 1 tablespoon lime juice and cilantro; mash together using a fork and whisk until smooth. Remove foil from chicken and shred into bite-size pieces using 2 forks.
Warm tortillas in a dry skillet. Transfer to a clean kitchen towel and wrap to keep warm. Continue to warm remaining tortillas.
Assemble tacos: In each tortilla layer cabbage, chicken, pico de gallo, remaining avocado cut into slices, jalapeños and cilantro. Serve with remaining limes cut into wedges and a dollop of avocado-cilantro crema.