Spicy Avocado Lime Tacos
Spicy Avocado Lime Tacos
Ingredients
For the Taco Filling
- 1 pound ground chicken
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Avocado Lime Crema
- 1 ripe avocado, pitted and scooped
- 2 tablespoons lime juice, freshly squeezed
- 1/4 cup cilantro, fresh, chopped
- 2 tablespoons water, or as needed for consistency
- 1/4 teaspoon salt, or to taste
For Serving
- 8 corn tortillas, warmed
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup chopped red onion
- 1 jalapeno, thinly sliced, optional
Instructions
- 1
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•🌡️ 375
- 2
Add the ground chicken to the skillet. Break it up with a spoon and cook until browned, about 5-7 minutes. Drain off any excess fat.
⏱️ 7 min•🌡️ 375
- 3
Stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for an additional 1-2 minutes, stirring to coat the chicken evenly with the spices.
⏱️ 2 min•🌡️ 375
- 4
Prepare the avocado lime crema: In a small food processor or blender, combine the avocado, lime juice, chopped cilantro, water, and salt. Blend until smooth and creamy. Add more water, a tablespoon at a time, if needed to reach desired consistency.
⏱️ 5 min
- 5
Assemble the tacos: Spoon the chicken filling into the warmed tortillas. Top with shredded lettuce, diced tomatoes, chopped red onion, sliced jalapeno (if using), and a generous drizzle of the avocado lime crema.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Avocado Lime Tacos
Ingredients
For the Taco Filling
- 1 pound ground chicken
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Avocado Lime Crema
- 1 ripe avocado, pitted and scooped
- 2 tablespoons lime juice, freshly squeezed
- 1/4 cup cilantro, fresh, chopped
- 2 tablespoons water, or as needed for consistency
- 1/4 teaspoon salt, or to taste
For Serving
- 8 corn tortillas, warmed
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup chopped red onion
- 1 jalapeno, thinly sliced, optional
Instructions
- 1
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•🌡️ 375 - 2
Add the ground chicken to the skillet. Break it up with a spoon and cook until browned, about 5-7 minutes. Drain off any excess fat.
⏱️ 7 min•🌡️ 375 - 3
Stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for an additional 1-2 minutes, stirring to coat the chicken evenly with the spices.
⏱️ 2 min•🌡️ 375 - 4
Prepare the avocado lime crema: In a small food processor or blender, combine the avocado, lime juice, chopped cilantro, water, and salt. Blend until smooth and creamy. Add more water, a tablespoon at a time, if needed to reach desired consistency.
⏱️ 5 min - 5
Assemble the tacos: Spoon the chicken filling into the warmed tortillas. Top with shredded lettuce, diced tomatoes, chopped red onion, sliced jalapeno (if using), and a generous drizzle of the avocado lime crema.
⏱️ 3 min