Heat a large grill pan over medium heat. While the pan is heating up, coat the chick-en breasts in the olive oil and taco seasoning.
2 large chicken breasts, 2 tablespoons olive oil, 2 tablespoons taco seasoning
Grill the chicken breasts until cooked through.
While the chicken is grilling, mix together the coleslaw mix, sour cream, apple cider vinegar, fresh dill, and black pepper. Mix until everything is well-coated, then chill in the refrigerator until the chicken is done.
2 cups coleslaw mixture, ¼ cup sour cream, 1 teaspoon apple cider vinegar, 1 teaspoon fresh dill, 1 teaspoon black pepper
Once the chicken is cooked, remove from the pan and allow it to rest for 5 minutes, then use two forks to shred into rough chunks.
Assemble your tacos by adding chicken and desired toppings to tortillas or lettuce leaves. Squeeze lime juice over tacos and serve.
6 low-carb tortillas, 6 lime wedges, ½ cup fresh cilantro, 1 avocado