prepare cilantro-onion-lime topping by combining roughly chopped cilantro leaves (I use my kitchen scissors for cilantro), and finely chopped white onion. Squeeze half of a fresh lime over the top and set aside.

cook your chicken breasts by either grilling or sauteing on stove in olive oil until fully cooked through.

cube cooked chicken

heat olive oil in a frying pan and add garlic powder, and chili powder, (start with 1/2 T and work your way up to 1 T if desired, to taste). Mix in cubed chicken and saute for a few minutes.

Squeeze half of a fresh lime over the chicken. Cook for a minute or so longer, add salt to taste and then take off the heat.

Prepare White Tortillas by brushing them with a little olive oil, sprinkling with sea salt and placing in the oven with the broil setting on. Keep a close eye on the tortillas and only keep in the oven for up to a few minute; once they start bubbling and just barely browning they are done.

Assemble the tacos by putting a spoonful of chicken, cilantro-onion topping, tomatoes, queso fresco and salsa verde on a tortilla. Serve with lime wedges.