• Preheat the oven to 350 degrees F.
• Place the chicken in a dish or resealable plastic bag and cover it with the salt, pepper, chili powder, garlic powder, minced chili and adobo sauce. Add in the lime juice. Marinate for 30 minutes.
• Heat a large oven-safe skillet over medium heat and add the oil. Add the chicken and sear it on both sides until it’s deeply golden brown. Pour in the beer and let it cook down almost halfway.
• Transfer the skillet to the oven and cook for 15 to 20 minutes, just until the chicken is cooked through. Remove the skillet and using forks or kitchen tongs, shred the chicken and toss with any of the juices and beer in the skillet.
• To assemble your tacos, add the cabbage and avocado to the tortilla. Top with the chicken, tomatoes, radishes, cilantro, queso fresco and chipotle cream. Enjoy!

quick pickled radish

• Place the radish slices in the fridge. Whisk together the vinegar, water, sugar and salt and pour it over the radishes. Let sit for about 30 minutes and store in the fridge.

chipotle cream

• Whisk together the sour cream/yogurt, lime juice and adobo sauce until smooth and combined.

for serving & topping

• In a bowl, toss the shredded cabbage with the lime juice and olive oil. Season it with the salt and pepper.