Your choice of toppings: avocadopurple cabbage, tomatoes, etc.
Prepare the Cilantro Crema: combine all crema ingredients in a small blender and process until smooth. Makes about 1/2 cup sauce
Prepare the leftover grilled chicken breast by slicing and either warming in the microwave or warming it in a pan. You can always use rotisserie chicken if you don't have leftover grilled chicken on hand. Set aside
Warm the tortillas: brush a little olive oil on the corn tortillas and heat them up on a skillet or griddle for about 1 minute on each side until they are warm and flexible.
Top the corn tortillas with sliced grilled chicken, purple cabbage, diced tomatoes, and the Cilantro Crema
Enjoy immediately while warm!
I used leftover grilled chicken in this recipe! If you grill chicken for dinner, plan on making extra so you can make these tacos the following night. Easy dinner! If you don't have grilled chicken on hand, you can buy some rotisserie chicken for quick tacos