Chicken Tacos with Red Cabbage and Avocado

For the dressing, finely chop the fresh cilantro and blend it smoothly in a mixer with the sour cream, lime juice, and olive oil. Season with salt and pepper.

Cut the chicken breast fillet into fine strips, season with salt and pepper, and fry until golden brown in a pan.

In a large bowl, mix the finely sliced red cabbage with the jalapeños, the spring onions cut into rings, and the cilantro dressing. Let it marinate for about 15 minutes. Then fold in the fried chicken. Arrange the mixture in the taco shells and garnish with avocado wedges and, if desired, a little Parmigiano Reggiano.