Spicy Avocado Lime Chicken Tacos
Spicy Avocado Lime Chicken Tacos
Ingredients
For the Spicy Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
For the Spicy Avocado Lime Crema
- 2 ripe avocados, pitted and scooped
- 1/4 cup plain Greek yogurt
- 2 tablespoons lime juice
- 1/2 jalapeño, seeded and roughly chopped (adjust to taste)
- 1/4 cup fresh cilantro leaves
- 1/2 teaspoon sea salt
For Assembly and Serving
- 8 corn tortillas, or flour tortillas, 6-inch
- 1/4 cup crumbled cotija cheese, optional
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 tablespoons pickled red onion, optional
Instructions
- 1
In a large bowl, combine the chicken strips with 1 tablespoon of olive oil, 2 tablespoons of lime juice, 1 1/2 teaspoons of chili powder, 1 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper. Toss to ensure the chicken is evenly coated. Let it marinate for at least 10 minutes while you prepare the crema.
⏱️ 10 min - 2
While the chicken marinates, prepare the Spicy Avocado Lime Crema. In a blender or food processor, combine the scooped avocado flesh, 1/4 cup of plain Greek yogurt, 2 tablespoons of lime juice, 1/2 of a seeded and roughly chopped jalapeño, 1/4 cup of fresh cilantro leaves, and 1/2 teaspoon of sea salt. Blend until completely smooth and creamy. Taste and adjust seasoning or add more jalapeño for extra heat, if desired.
⏱️ 5 min - 3
Heat the remaining 1 tablespoon of olive oil in a large skillet or cast iron pan over medium-high heat. Once the oil is shimmering, add the marinated chicken in a single layer, being careful not to overcrowd the pan. You may need to cook the chicken in two batches.
⏱️ 1 min - 4
Cook the chicken for 3 to 5 minutes per side, or until it is cooked through and lightly browned. Transfer the cooked chicken to a plate and set aside.
⏱️ 8 min - 5
Warm the tortillas. You can do this by heating them one at a time in a dry skillet over medium heat for about 15-30 seconds per side until pliable and lightly toasted, or by wrapping them in a damp paper towel and microwaving for 30 seconds to 1 minute, or by wrapping them in foil and heating in a 350°F oven for 5-7 minutes.
⏱️ 5 min•🌡️ 350°F - 6
To assemble the tacos, spoon a generous amount of cooked chicken onto each warm tortilla. Drizzle generously with the Spicy Avocado Lime Crema. Garnish with crumbled cotija cheese, chopped fresh cilantro, and pickled red onion, if using. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Avocado Lime Chicken Tacos
Ingredients
For the Spicy Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
For the Spicy Avocado Lime Crema
- 2 ripe avocados, pitted and scooped
- 1/4 cup plain Greek yogurt
- 2 tablespoons lime juice
- 1/2 jalapeño, seeded and roughly chopped (adjust to taste)
- 1/4 cup fresh cilantro leaves
- 1/2 teaspoon sea salt
For Assembly and Serving
- 8 corn tortillas, or flour tortillas, 6-inch
- 1/4 cup crumbled cotija cheese, optional
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 tablespoons pickled red onion, optional
Instructions
- 1
In a large bowl, combine the chicken strips with 1 tablespoon of olive oil, 2 tablespoons of lime juice, 1 1/2 teaspoons of chili powder, 1 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper. Toss to ensure the chicken is evenly coated. Let it marinate for at least 10 minutes while you prepare the crema.
⏱️ 10 min - 2
While the chicken marinates, prepare the Spicy Avocado Lime Crema. In a blender or food processor, combine the scooped avocado flesh, 1/4 cup of plain Greek yogurt, 2 tablespoons of lime juice, 1/2 of a seeded and roughly chopped jalapeño, 1/4 cup of fresh cilantro leaves, and 1/2 teaspoon of sea salt. Blend until completely smooth and creamy. Taste and adjust seasoning or add more jalapeño for extra heat, if desired.
⏱️ 5 min - 3
Heat the remaining 1 tablespoon of olive oil in a large skillet or cast iron pan over medium-high heat. Once the oil is shimmering, add the marinated chicken in a single layer, being careful not to overcrowd the pan. You may need to cook the chicken in two batches.
⏱️ 1 min - 4
Cook the chicken for 3 to 5 minutes per side, or until it is cooked through and lightly browned. Transfer the cooked chicken to a plate and set aside.
⏱️ 8 min - 5
Warm the tortillas. You can do this by heating them one at a time in a dry skillet over medium heat for about 15-30 seconds per side until pliable and lightly toasted, or by wrapping them in a damp paper towel and microwaving for 30 seconds to 1 minute, or by wrapping them in foil and heating in a 350°F oven for 5-7 minutes.
⏱️ 5 min•🌡️ 350°F - 6
To assemble the tacos, spoon a generous amount of cooked chicken onto each warm tortilla. Drizzle generously with the Spicy Avocado Lime Crema. Garnish with crumbled cotija cheese, chopped fresh cilantro, and pickled red onion, if using. Serve immediately.
⏱️ 3 min