Easy Weeknight Chicken Tacos

In a resealable bag, combine garlic, chili powder, cumin, lime juice, lime zest, hot sauce, olive oil, salt, and pepper. Add chicken and marinate for at least 2 hours or overnight in refrigerator.

Grill or broil chicken until internal temperature reaches 170ºF. Let chicken rest 10 minutes and then use a fork to shred.

Warm tortillas and prepare all of the toppings. To assemble the tacos, place shredded chicken in a tortilla and top with cilantro, onion, avocado, jalapeno, and hot sauce (or whatever toppings your prefer). Serve with sliced radishes and lime wedges on the side.