1 lb. boneless, skinless chicken breasts, cut into small pieces
2 tbsp. olive oil
1 large onion, diced (about 1 cup)
3 garlic cloves, minced
1 jalapeno pepper, seeded and finely chopped (optional)
1/2 tsp. ground cumin
1/2 tsp. chili powder
salt and black pepper, to taste
4 corn tortillas

Heat the olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add garlic and jalapeno (if desired) and cook for another minute or two.

Add chicken to the skillet and sprinkle with cumin and chili powder. Season with salt and pepper. Cook, stirring frequently, until the chicken is no longer pink inside, about 5 to 7 minutes.

While the chicken cooks, prepare the avocado cream sauce.

AVOCADO CREAM SAUCE:

2 ripe avocados, mashed
1/3 cup dairy sour cream
1 tbsp. fresh lime juice
1/2 tsp. finely chopped cilantro
salt and black pepper, to taste

In a small bowl, mash together avocados, dairy sour cream, lime juice and cilantro. Season with salt and pepper to taste. Set aside until ready to serve.

Warm tortillas in the microwave for about 30 seconds (or until they start to soften).

Spoon some of the chicken mixture onto each tortilla and top with avocado cream sauce. Serve warm.

Makes 4 servings.

Submitted by: 'Liza