Salsa:

• 1 red onion, chopped
• 1/4 cup fresh lime juice
• 4 medium tomatoes, chopped
• 1 jalapeno pepper, chopped
• 1/2 cup chopped cilantro
• 1 clove garlic, minced
• 1/4 teaspoon salt

Chicken:

• 2 tablespoons olive oil
• Juice from 2 limes
• 3 cloves garlic, minced
• 1 teaspoon honey
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 pounds boneless, skinless chicken breasts
• 12 small corn tortillas
• 2 avocados, peeled and sliced

Place chopped red onion in a large bowl and drizzle with lime juice; let sit 10 minutes. Stir in tomatoes, jalapeno, cilantro, garlic and salt until well combined. Let sit for an hour (room temperature or chilled) for flavors to combine. Taste and adjust seasonings, if needed, before serving. (If too hot, add more chopped tomato.) Makes 4 cups.

While salsa is resting, make marinade for chicken by combining 2 tablespoons olive oil, lime juice, garlic, honey, chili powder, cumin, salt and pepper in a large resealable bag. Add chicken breasts, seal bag well and pound chicken to an even thickness. Refrigerate at least 30 minutes and up to 8 hours.

Heat indoor or outdoor grill to medium high, about 375-450 degrees. Grill chicken (discard marinade) 5-8 minutes a side, until internal temperature reaches 165 degrees. Remove to plate and loosely cover with foil. Let rest for 5 minutes before slicing. Serve in corn tortillas with salsa and avocado slices. Makes 6 servings.