Sear flour tortillas in a skillet over high heat to char, or hold them over an open gas flame for only a few seconds. Take care not to burn them. Wrap in foil to keep warm.

Sprinkle chicken with Tajin spice. Add olive oil to a medium hot skillet and cook chicken 5 to 7 minutes per side until done. Allow chicken to rest for 10 minutes while making toppings.

Chop tomatoes, half of the cilantro, and onion into small pieces for pico de gallo. Add to a small bowl.

Dice avocado and squeeze lime juice over it to keep it from browning. 

Dice red cabbage into small bites.

Slice chicken into bite sized pieces. 

Mix mayonnaise, sour cream and lime juice in a blender. Pulse until smooth. 

Fold in cilantro and Tajin seasoning. Pulse a few times and pour into a bowl. 

Drizzle over tacos.