Tender chicken, creamy avocado lime sauce, and fresh veggies create a bold, satisfying taco experience.
# Components:
→ For the Chicken
01 - 1.1 lb boneless, skinless chicken breasts or thighs
02 - 1 tbsp olive oil
03 - 1 tsp ground cumin
04 - 1 tsp smoked paprika
05 - 0.5 tsp chili powder
06 - 0.5 tsp garlic powder
07 - 0.5 tsp salt
08 - 0.25 tsp black pepper
09 - Juice of 1 lime
→ For the Avocado Lime Crema
10 - 1 ripe avocado
11 - 0.5 cup sour cream or Greek yogurt
12 - Juice of 1 lime
13 - 1 clove garlic, minced
14 - 1 tbsp fresh cilantro, chopped
15 - 0.25 tsp salt
→ For Serving
16 - 8 small corn or flour tortillas
17 - 0.5 small red onion, thinly sliced
18 - 1 cup shredded red cabbage
19 - 0.5 cup fresh cilantro leaves
20 - 1 jalapeño, thinly sliced (optional)
21 - Lime wedges
# Directions:
01 - In a mixing bowl, combine olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, black pepper, and lime juice. Add the chicken pieces and toss thoroughly to ensure even coating.
02 - Heat a skillet or grill pan over medium-high heat. Cook the chicken for approximately 5-6 minutes per side, or until thoroughly cooked and internal juices run clear. Remove from heat, allow to rest for 5 minutes, then slice thinly.
03 - In a blender or food processor, combine the ripe avocado, sour cream (or Greek yogurt), lime juice, minced garlic, chopped cilantro, and salt. Process until a smooth and creamy consistency is achieved. Adjust seasoning with additional salt or lime juice as needed.
04 - Gently heat the tortillas in a dry skillet or directly over a low flame until they become soft and pliable.
05 - Distribute the sliced chicken evenly among the warmed tortillas. Garnish each taco with thinly sliced red onion, shredded red cabbage, fresh cilantro leaves, and sliced jalapeño (if using). Drizzle generously with the avocado lime crema. Serve immediately with lime wedges on the side.
