Instructions
Follow the steps and taste along the way.
Prepare the cabbage and avocado
Cut the cabbage into thin strips. Toss it with 10 ml lime juice, 5 ml oil, and 1 g salt, and massage briefly to soften it while keeping it crunchy. Mash the avocado with a fork with the remaining 10 ml lime juice and 0.5 g salt.
Cook the bean and corn filling
Finely chop the onion and mince the garlic. Heat 10 ml oil in a pan and cook the onion for 3 minutes, then add the garlic and corn and cook for another 2 minutes. Stir in the beans, water, chili, and 0.5 g salt. Heat for 4 minutes, stirring occasionally; lightly mash some of the beans so the filling holds together.
Cook the chicken
Pat the chicken breasts dry and cut them into strips about 2 cm wide. Toss them with the remaining 10 ml oil, cumin, smoked paprika, and 2.5 g salt. Heat a large pan over medium-high heat and arrange the chicken in a single layer. Cook for 3–4 minutes per side, until browned and the thickest part reaches 74 °C. If the pan is small, cook the chicken in two batches.
Warm the tortillas
Heat a clean, dry pan over medium heat. Warm the tortillas one at a time for about 20 seconds per side, until softened and small brown spots appear in places. Transfer them to a plate and cover with a clean towel.
Fill and serve
Divide the bean and corn filling, chicken, cabbage, and avocado among the warm tortillas. Sprinkle chopped cilantro on top. Serve immediately while the tortillas are warm and the cabbage is crunchy.
