Preheat oven to 180 C.

Combine together minced garlic, ground coriander, ground cumin, red chili powder,ground black pepper, a little water and enough salt in a small bowl. Marinate chicken for at least 30 minutes in the refrigerator.

Meanwhile heat oil in a frying pan over medium - high heat. Add chicken to the pan. When one side is done, flip over to cook the other side. Shred cooked chicken. Set aside.

Heat the tortillas following the packet directions. Use a large cookie cutter to cut big, round circles out of the tortillas. (I cut out 2 circles from each multigrain tortilla, and 1 from each corn tortilla).

Place the circles in a 12 hole muffin tin. Push them inside gently to form little baskets. Place the tin in the oven, and bake for 10 minutes. Allow to cool completely on a wire rack.

To make the salsa: Combine avocados, tomatoes, and lemon juice in a small bowl. Season with salt and pepper.

To assemble the taco cups: Fill the cups first with chicken and then the salsa. Top with a teaspoon of sour cream.