Directions
Pat the chicken breasts dry and season both sides with chili powder, cumin, garlic powder, paprika, salt, and black pepper. Heat the olive oil in a skillet over medium heat. Cook the chicken for 6 to 7 minutes per side until fully cooked. Transfer the chicken to a cutting board, rest for 5 minutes, and slice into thin strips. Warm the tortillas in a dry skillet. Fill each tortilla with chicken, shredded cabbage, tomato, avocado, cheddar cheese, sour cream, and lime juice.