1
For tacos: Put olive oil, cumin, lime juice, and chicken breasts in large Ziploc bag, for 20 minutes. Preheat grill to medium-high. Remove chicken from bag, pat dry, and grill for 5-7 minutes on each side, or until fully cooked. Remove and shred.
2
For chipotle cream sauce: Combine mayonnaise, sour cream, minced garlic, lime juice, and chipotle peppers in adobo sauce and mix.
3
Warm the tortillas in a pan, then fill with the chicken, cabbage, and cheese. Place chipotle cream on top.
4
Heat the corn, beans, and rice, and serve aside the tacos.