Crispy Chicken Tacos

1. For the creamy lime, combine sour cream and lime juice. Mix and set aside.
2. For the onion/cilantro mix, combine onion, lime and cilantro in a small bowl, mix and set aside.
3. Season chicken all over with salt, pepper, chili powder, paprika, and cumin to taste. Set aside.
4. For the tomatillo salsa, heat oil in a lidded saucepan over medium heat. Add onion, tomatillo, and jalapeño. Cook until seared and golden, tossing occasionally. Add water and cover. Steam for 5 minutes.
5. Discard excess juices and add to a blender with avocado, cilantro, and pinch of salt. Blend until smooth and set aside.
6. In the same pan, heat a splash of oil over medium heat. Sear chicken until fully cooked, about 5-6 minutes per side. Remove and shred.
7. Wipe the pan and add 1/2 and inch of oil. Heat to medium heat. Add a little chicken, tomatillo salsa, and cheese to a corn tortilla. Tightly roll and place seam side down in the oil. Fry for 1-2 minutes per side or until golden on top/bottom.
8. Serve topped with cilantro/onion mix, creamy lime sauce, and additional tomatillo salsa.