Loading...

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.

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.

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.

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.

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.


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.

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.

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.

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.

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.
