Instructions

1. To prepare chicken: Combine chile powder, cumin, garlic powder, ½ tsp salt and pepper in a small bowl.
2. Place chicken between sheets of plastic wrap and pound with the smooth side of a meat mallet to an even ½-inch thickness. Sprinkle the chicken with the spice mixture; set aside.
3. Zest and juice enough tangerines (or clementines) and limes to get 1 tsp zest of each and 1 tsp plus 2 Tbsp juice of each.
4. To prepare crema: Combine 1 tsp each of the tangerine zest and lime zest, 1 tsp each of the tangerine juice and lime juice, sour cream and ¼ tsp salt in a small bowl. Set aside.
5. To prepare slaw: Combine the remaining 2 Tbsp each tangerine juice and lime juice, ¼ tsp salt and oil in a medium bowl.
6. Peel 3 tangerines and halve the segments. Add to the bowl along with cabbage, scallions and cilantro; toss to coat.
7. Coat a grill pan with cooking spray and heat over medium-high heat or preheat an outdoor grill to medium-high. Grill the reserved chicken until no longer pink in the middle, 3 to 4 minutes per side.
8. Transfer to a clean cutting board; let rest for 5 minutes, then slice.
9. To assemble the tacos, drizzle tortillas with a little crema and top with chicken, slaw and a little more crema. Serve with tangerine and lime wedges, if desired.