1packflour tortillas street taco size, mini, or small
3cupscabbage, sliced thinly or shredded
1cupqueso fresco, crumbled cheese
Trim fat and pat dry the chicken breasts. If desired, slice in half lengthwise so they'll cook faster.Transfer to a bowl or a large heavy-duty plastic bag.
Combine remaining marinade ingredients and mix thoroughly. Reserve ½ C that can be added to the cooked chopped chicken mixture at the end. Set aside.Pour the marinade over the raw chicken, mix to incorporate, and coat the chicken. Allow to rest 30 minutes or up to overnight.
In a small bowl, jelly jar, or squeeze bottle combine the yogurt (or sour cream or crema) with the lime juice, minced cilantro, and sugar. Mix thoroughly. Taste for seasoning, adding a little salt & pepper if desired.Refrigerate until needed. Can be made in advance.
Cook the chicken
Grill, broil, or pan sear the chicken until thoroughly cooked and there are some charred or seared areas that will add additional flavor.Transfer to a cutting board and allow to cool slightly. Chop into ½ inch dice and place in a bowl.Add a few spoonfuls of the reserved marinade to thoroughly coat the chicken. How much you use will depend on how saucy you want your mixture.
Prepare other taco ingredients
Thinly slice the cabbage.Chop the avocado.Crumble the queso fresco.Warm flour tortillas.
Add some chicken filling into a warm flour tortilla, lay in cabbage, chopped avocado, crumbled queso fresco, then squeeze or spoon on the yogurt crema. Top with a few cilantro leaves if desired.