Chicken soft tacos w/Tangy Guacamole

421 cals, 26g pro, 30g carb, 7g fiber, 23g fat, 2.5 sat fat, 477mg sodium

1/4 cup + 2 Tbsp MCT oil, divided
3 cloves of garlic, halved
2 small Serrano Chile peppers
1 med jalapeno, halved
1/2 cup or so of loosely packed cilantro
1/3 cup freshly squeezed lime juice (2 limes)
4 boneless, skinless chicken breast halves (1 & 1/4 lb)
1 Large white onion, sliced 1/4" thick
2 Ripe Hass avocados
12 tortillas (la tortilla factory smart & delicious EV00 multi grain soft wraps)

Heat 1/4 cup oil in small skillet (med heat)

Add garlic, Chile/jalapeno peppers

stir frequently, until just browned.

Process in a blender, etc. w/cilantro, lime juice, & 1/4 tsp black pepper, until smooth.

Put chicken in a shallow dish & spread half of the garlic mixture over the sides

Heat 1 tablespoon oil in large skillet over medium-high heat. Add onion & cook, stir occasionally, until golden, but still crunchy. (5 min).

Chop enough of the onion to make 1/4 cup & set aside. Put the rest on a plate.

Peel & pit Avocados & put flesh in a bowl. Add reserved onion from plate, & remaining garlic mixture. Coarsely mash w/fork.

Return skillet to med heat, & add remaining tbls of oil. Lift each chicken boob & let the oil drip off. Discard extra marinade. Add chicken to hot pan, & sprinkle with 1/4 tsp sea salt. Brown on one side.
(5min), then flip & finish cooking (3min). Remove to cutting board. Put reserved sliced onion in the skillet to reheat. Scrape up any brown bits stuck to the pan.

Wrap tortillas in damp paper towels & microwave for 1min.
Remove paper towels & keep tortillas warm. Cut chicken into 1/4" slices & toss w/onion in oan. Serve w/guacamole.