• Heat oven to 250°. Wrap tortillas in aluminum foil and place in oven.

  • In a bowl, combine onion, vinegar, sugar and tsp salt. In another bowl, combine sour cream with lime zest and juice, 1/8 tsp salt and the cayenne.

  • In a large nonstick skillet, heat oil over medium-high. Pat chicken dry and sprinkle all over with 1/4 tsp salt. Add to skillet and cook 6 to 8 minutes, turning halfway, until browned and cooked through. Transfer to a cutting board and let rest.

  • Reduce heat to low and add orange juice, garlic, chipotle and 1/4 tsp salt to skillet. Cook, stirring, about 2 minutes, until thickened. Remove skillet from heat.

  • Thinly slice chicken and return to skillet, tossing to coat.

  • Remove tortillas from oven and spread each with 2 tsp chile-lime crema. Divide chicken evenly among tortillas and top with pickled onions and avocado slices.

Nutrition Facts

448 calories; 16 g total fat; 5 g saturated fat; 582 mg sodium. 47 g carbohydrates; 6 g fiber; 19 g sugar; 24 g protein;