Chicken Tacos with Red Cabbage Slaw and Avocado

For the dressing, blend the cilantro with sour cream, lime juice, and olive oil in a blender until smooth. Season with salt and pepper.

Cut the chicken breast into strips, season with salt and pepper, and pan-fry until golden brown.

In a large bowl, combine the finely shredded red cabbage with the jalapeños, spring onion rings, and cilantro dressing. Let it marinate for about 15 minutes. Add the fried chicken and fold in. Arrange the mixture in the taco shells and garnish with avocado slices and, if desired, Parmigiano Reggiano.