Spicy Honey-Lime Chicken Tacos with Avocado Crema

In a medium bowl, whisk together 1/4 cup honey, the juice of 2 limes, 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/2 teaspoon salt to create the marinade.

Cut 1 pound of boneless, skinless chicken breasts into bite-sized pieces and add them to the marinade, ensuring they are well coated.

Let the chicken marinate for at least 15 minutes while you prepare the other ingredients. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the marinated chicken to the skillet and cook for 7-10 minutes, stirring occasionally, until the chicken is cooked through and slightly caramelized.

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

Warm 8 small corn tortillas in a dry skillet for about 30 seconds on each side until pliable. To assemble the tacos, place a generous scoop of the cooked chicken on each tortilla, drizzle with avocado crema, and top with fresh cilantro and diced red onion.

Serve immediately with lime wedges on the side for an extra burst of flavor.