This low-carb take on a Mexican street-food taco uses lettuce leaves instead of traditional flour tortillas. It is easy to scale up for a large grill gathering.
Rub the chicken breast with the cumin, sweet paprika, lemon juice, olive oil, and salt. Marinate for 20 minutes.
Grill the chicken for 8 minutes per side.
Let the cooked chicken rest, then cut it into thin strips.
Chop the tomato, avocado, red onion, and fresh cilantro, then mix together.
Divide the chicken and topping among the lettuce leaves and serve.
Marinate the chicken for 20 minutes before grilling, or the meat may turn out dry and bland.
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