Crispy Canned Chicken Tacos with Avocado Lime Crema

Preheat your oven to 400°F (200°C).

Drain the canned chicken and place it in a mixing bowl.

Add 1 teaspoon of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of garlic powder, and salt to taste to the chicken, and mix well.

Spread the seasoned chicken evenly on a baking sheet lined with parchment paper.

Bake the chicken for 15-20 minutes until it is crispy and golden brown.

While the chicken is baking, prepare the avocado lime crema by blending 1 ripe avocado, the juice of 1 lime, 1/4 cup of sour cream, and a pinch of salt in a food processor until smooth.

In a separate bowl, combine 2 cups of shredded cabbage, 1/2 cup of diced tomatoes, and 1/4 cup of chopped cilantro to make the slaw.

Once the chicken is done, remove it from the oven and let it cool slightly.

Warm the corn tortillas in a skillet over medium heat for about 30 seconds on each side.

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Assemble the tacos by placing a generous amount of crispy chicken on each tortilla, followed by the slaw and a drizzle of avocado lime crema.

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Serve immediately with lime wedges on the side for an extra zesty kick.