Spicy Chicken Tacos with Avocado Crema
Spicy Chicken Tacos with Avocado Crema
Ingredients
For the Spicy Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper, or more, to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Avocado Crema
- 2 ripe avocados, pitted and scooped
- 1/2 cup sour cream
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, roughly chopped
- 1/4 teaspoon salt
For Assembly & Toppings
- 12 corn tortillas
- 1/2 red onion, thinly sliced or finely diced
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime wedges, for serving
- 1/4 cup cotija cheese, crumbled, optional
- as needed hot sauce, for serving, optional
Instructions
- 1
Prepare the chicken: In a medium bowl, combine the cut chicken thighs with chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Toss until the chicken is evenly coated with the spices.
⏱️ 5 min
- 2
Cook the chicken: Heat olive oil in a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken in a single layer, being careful not to overcrowd the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove from heat and set aside.
⏱️ 7 min
- 3
Make the avocado crema: In a food processor or blender, combine the ripe avocados, sour cream, lime juice, chopped cilantro, and salt. Blend until smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 5 min
- 4
Warm the tortillas: Heat a dry skillet or comal over medium-high heat. Warm each corn tortilla for about 30 seconds per side, until pliable and slightly charred. Alternatively, wrap tortillas in a damp paper towel and microwave for 30-60 seconds, or wrap in foil and bake at 350°F for 10 minutes.
⏱️ 5 min•🌡️ 350
- 5
Assemble the tacos: Fill each warm tortilla with a generous spoonful of spicy chicken. Drizzle with avocado crema, then top with thinly sliced red onion, fresh cilantro, and crumbled cotija cheese (if using). Serve immediately with lime wedges and hot sauce on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chicken Tacos with Avocado Crema
Ingredients
For the Spicy Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper, or more, to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Avocado Crema
- 2 ripe avocados, pitted and scooped
- 1/2 cup sour cream
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, roughly chopped
- 1/4 teaspoon salt
For Assembly & Toppings
- 12 corn tortillas
- 1/2 red onion, thinly sliced or finely diced
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime wedges, for serving
- 1/4 cup cotija cheese, crumbled, optional
- as needed hot sauce, for serving, optional
Instructions
- 1
Prepare the chicken: In a medium bowl, combine the cut chicken thighs with chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Toss until the chicken is evenly coated with the spices.
⏱️ 5 min - 2
Cook the chicken: Heat olive oil in a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken in a single layer, being careful not to overcrowd the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove from heat and set aside.
⏱️ 7 min - 3
Make the avocado crema: In a food processor or blender, combine the ripe avocados, sour cream, lime juice, chopped cilantro, and salt. Blend until smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 5 min - 4
Warm the tortillas: Heat a dry skillet or comal over medium-high heat. Warm each corn tortilla for about 30 seconds per side, until pliable and slightly charred. Alternatively, wrap tortillas in a damp paper towel and microwave for 30-60 seconds, or wrap in foil and bake at 350°F for 10 minutes.
⏱️ 5 min•🌡️ 350 - 5
Assemble the tacos: Fill each warm tortilla with a generous spoonful of spicy chicken. Drizzle with avocado crema, then top with thinly sliced red onion, fresh cilantro, and crumbled cotija cheese (if using). Serve immediately with lime wedges and hot sauce on the side.
⏱️ 3 min