Mini Chicken Tacos with Avocado Crema
Mini Chicken Tacos with Avocado Crema
Ingredients
For the Chicken Filling
- 1 pound chicken breast, boneless, skinless, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 onion, small, finely diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup chicken broth
- 1 tablespoon lime juice, fresh
For the Avocado Crema
- 1 avocado, ripe, pitted and scooped
- 1/4 cup sour cream
- 1 tablespoon lime juice, fresh
- 2 tablespoons cilantro, fresh, chopped
- 1/4 teaspoon salt
For Assembly and Toppings
- 12 mini corn tortillas
- 1/4 red onion, small, finely diced, for topping
- 2 tablespoons cilantro, fresh, chopped, for topping
- 1/4 cup cotija cheese, crumbled, optional
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat. Add diced chicken and cook until lightly browned, about 3 to 4 minutes.
⏱️ 4 min
- 2
Add diced onion to the skillet and cook until softened, about 3 minutes. Stir in minced garlic, chili powder, cumin, paprika, salt, and black pepper. Cook for 1 minute more until fragrant.
⏱️ 4 min
- 3
Pour in chicken broth and bring to a simmer. Reduce heat to medium-low, cover, and cook for 8 to 10 minutes, or until chicken is cooked through and tender. Stir in fresh lime juice. Set aside.
⏱️ 12 min
- 4
While the chicken simmers, prepare the avocado crema. In a small bowl, mash the ripe avocado. Stir in sour cream, fresh lime juice, chopped cilantro, and salt until well combined and smooth.
⏱️ 5 min
- 5
Warm tortillas by heating a dry skillet or griddle over medium heat. Warm tortillas for about 30 seconds per side, until pliable. Alternatively, wrap tortillas in a damp paper towel and microwave for 30 to 60 seconds.
⏱️ 3 min
- 6
Assemble tacos by filling each warm tortilla with a spoonful of the chicken mixture. Top with a dollop of avocado crema, finely diced red onion, and fresh chopped cilantro. Sprinkle with crumbled cotija cheese, if using.
⏱️ 5 min
- 7
Serve immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Mini Chicken Tacos with Avocado Crema
Ingredients
For the Chicken Filling
- 1 pound chicken breast, boneless, skinless, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 onion, small, finely diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup chicken broth
- 1 tablespoon lime juice, fresh
For the Avocado Crema
- 1 avocado, ripe, pitted and scooped
- 1/4 cup sour cream
- 1 tablespoon lime juice, fresh
- 2 tablespoons cilantro, fresh, chopped
- 1/4 teaspoon salt
For Assembly and Toppings
- 12 mini corn tortillas
- 1/4 red onion, small, finely diced, for topping
- 2 tablespoons cilantro, fresh, chopped, for topping
- 1/4 cup cotija cheese, crumbled, optional
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat. Add diced chicken and cook until lightly browned, about 3 to 4 minutes.
⏱️ 4 min - 2
Add diced onion to the skillet and cook until softened, about 3 minutes. Stir in minced garlic, chili powder, cumin, paprika, salt, and black pepper. Cook for 1 minute more until fragrant.
⏱️ 4 min - 3
Pour in chicken broth and bring to a simmer. Reduce heat to medium-low, cover, and cook for 8 to 10 minutes, or until chicken is cooked through and tender. Stir in fresh lime juice. Set aside.
⏱️ 12 min - 4
While the chicken simmers, prepare the avocado crema. In a small bowl, mash the ripe avocado. Stir in sour cream, fresh lime juice, chopped cilantro, and salt until well combined and smooth.
⏱️ 5 min - 5
Warm tortillas by heating a dry skillet or griddle over medium heat. Warm tortillas for about 30 seconds per side, until pliable. Alternatively, wrap tortillas in a damp paper towel and microwave for 30 to 60 seconds.
⏱️ 3 min - 6
Assemble tacos by filling each warm tortilla with a spoonful of the chicken mixture. Top with a dollop of avocado crema, finely diced red onion, and fresh chopped cilantro. Sprinkle with crumbled cotija cheese, if using.
⏱️ 5 min - 7
Serve immediately and enjoy!