Preheat oven to 400°, place roughly 7-9 frozen chicken strips on a baking sheet. Once the oven is ready, set a timer to 19 minutes and start baking the chicken strips. While they are baking, prepare the creamy avocado cabbage slaw.
Combine lime juice with avocados and mash them with a fork until it looks like guacamole. Add the crema casera and garlic salt. Mix it all up and set it aside.
Clean and chop the cabbage and cilantro; mix them together. Add avocado dressing to cabbage and mix it all together well.
Serve in warm corn tortilla with baked crispy chicken and queso fresco.