Spicy Avocado Crema Tacos
Spicy Avocado Crema Tacos
Ingredients
For the Avocado Crema
- 2 avocado, ripe, pitted and scooped
- 1/2 cup sour cream
- 2 tablespoons lime juice, freshly squeezed
- 1/4 cup cilantro, fresh, chopped
- 1/2 jalapeno, seeded and minced (or to taste)
- 1/4 teaspoon salt, or to taste
- 1-2 tablespoons water, as needed for consistency
For the Taco Filling
- 1 pound ground chicken
- 1 tablespoon olive oil
- 1/2 onion, medium, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving
- 8 corn tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/4 cup pickled red onions, optional
Instructions
- 1
Prepare the avocado crema: In a blender or food processor, combine the avocado, sour cream, lime juice, cilantro, minced jalapeno, and salt. Blend until smooth and creamy. Add water, one tablespoon at a time, if needed to reach desired consistency. Taste and adjust seasoning if necessary. Set aside.
⏱️ 5 min
- 2
Prepare the taco filling: Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 5 min•🌡️ 350
- 3
Add the ground chicken to the skillet. Break it up with a spoon and cook until browned and cooked through. Drain off any excess fat.
⏱️ 7 min•🌡️ 350
- 4
Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Cook for an additional 1-2 minutes, stirring to coat the chicken evenly with the spices.
⏱️ 2 min•🌡️ 350
- 5
Warm the corn tortillas according to package directions. This can be done in a dry skillet, microwave, or oven.
⏱️ 3 min
- 6
Assemble the tacos: Spoon the seasoned chicken filling into the warm tortillas. Top generously with the spicy avocado crema, shredded lettuce, diced tomatoes, and pickled red onions (if using).
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Avocado Crema Tacos
Ingredients
For the Avocado Crema
- 2 avocado, ripe, pitted and scooped
- 1/2 cup sour cream
- 2 tablespoons lime juice, freshly squeezed
- 1/4 cup cilantro, fresh, chopped
- 1/2 jalapeno, seeded and minced (or to taste)
- 1/4 teaspoon salt, or to taste
- 1-2 tablespoons water, as needed for consistency
For the Taco Filling
- 1 pound ground chicken
- 1 tablespoon olive oil
- 1/2 onion, medium, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving
- 8 corn tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/4 cup pickled red onions, optional
Instructions
- 1
Prepare the avocado crema: In a blender or food processor, combine the avocado, sour cream, lime juice, cilantro, minced jalapeno, and salt. Blend until smooth and creamy. Add water, one tablespoon at a time, if needed to reach desired consistency. Taste and adjust seasoning if necessary. Set aside.
⏱️ 5 min - 2
Prepare the taco filling: Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 5 min•🌡️ 350 - 3
Add the ground chicken to the skillet. Break it up with a spoon and cook until browned and cooked through. Drain off any excess fat.
⏱️ 7 min•🌡️ 350 - 4
Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Cook for an additional 1-2 minutes, stirring to coat the chicken evenly with the spices.
⏱️ 2 min•🌡️ 350 - 5
Warm the corn tortillas according to package directions. This can be done in a dry skillet, microwave, or oven.
⏱️ 3 min - 6
Assemble the tacos: Spoon the seasoned chicken filling into the warm tortillas. Top generously with the spicy avocado crema, shredded lettuce, diced tomatoes, and pickled red onions (if using).
⏱️ 5 min