4         Boneless & skinned chicken breast halves
½ cup Fresh squeezed lime juice
¼ cup Extra-virgin olive oil, plus more for brushing
1 tsp   Sea salt, plus more for seasoning
¼ tsp  Fresh ground pepper, plus more for seasoning
8         Corn tortillas
2         Red onions sliced into 1/2″ thick rounds, Chopped lettuce, sliced tomatoes, avocados, fresh cilantro and sour cream, for serving.

1. Preheat oven to 375 degrees, with rack in center. Between two sheets of waxed paper, pound chicken breasts with a meat pounder or the edge of a plate until about 1/2″ thick. Transfer chicken into a reseal-able plastic bag. Add limejuice, oil, and pepper: refrigerate.

2. Place tortillas on a baking sheet. Brush tops with oil, and season with salt and pepper. Bake until crisp and golden, 10 to 15 minutes. Remove from oven; set aside to cool.

3. Heat a grill or grill pan over medium-high heat. Remove the chicken from the refrigerator; discard marinade. Grill chicken until browned and cooked through, about 5 minutes per side. Let rest until cool enough to handle, about 5 minutes, cut into strips.

4. Brush onions with oil; grill until browned, about 3 minutes per side. Heat tortillas and serve topped with lettuce, tomatoes, avocados, chicken, onions, cilantro, and sour cream.