1 firm but ripe avocado, pitted, peeled, and cut into slices
2 whole boneless, skinless chicken breasts - boiled & diced into pieces.
4 watermelon, French or plain red radishes, halved and thinly sliced
1 Tbsp. lime juice
2 tsp. olive oil
Kosher salt and freshly ground pepper
shredded iceberg lettuce
Dollop of sour cream on top
Fresh cilantro to garnish
4 corn tortillas
Dice boiled, cooked chicken breast into cubes & set aside.
Make the radish-avocado salad mixture - add together the radish slices, avocado slices & shredded lettuce as desired.
Gently mix in the lime juice and the olive oil and season with salt and pepper.
To assemble, fill the tortillas with the chicken and top with the avocado & radish salad.
Add a dollop of sour cream on top & garnish with cilantro.