Print

Spicy Chicken and Avocado Tacos with Creamy Cilantro Lime Sauce Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 5 reviews

These Spicy Chicken and Avocado Tacos with Creamy Cilantro Lime Sauce offer a vibrant and flavorful twist on classic tacos. Tender bite-sized pieces of chili-spiced chicken are cooked to perfection and paired with creamy avocado slices and a zesty, fresh cilantro lime sauce. Perfect for a quick weeknight dinner or casual gathering, this recipe combines bold spices with fresh ingredients for a satisfying meal in under 30 minutes.

Ingredients

For the Chicken

  • 1 pound chicken breasts, cut into bite-size pieces
  • 2 tbsp olive oil
  • 2 cloves garlic, crushed or minced
  • 1 tbsp chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon onion or garlic powder
  • 1/4 teaspoon kosher salt
  • 1 tbsp olive oil (for cooking)
  • Squeeze of lime (optional)

For the Creamy Cilantro Lime Sauce

  • 1/2 cup sour cream (or Greek yogurt or mayo)
  • 1/4 cup fresh cilantro
  • 1 clove garlic
  • 1 teaspoon lime juice
  • Salt and pepper to taste

For Serving

  • 2 avocados, sliced
  • 6-8 small tortillas (corn or flour)

Instructions

  1. Marinate the Chicken: Chop the chicken breasts into small bite-sized pieces. In a medium bowl, whisk together olive oil, crushed garlic, chili powder, ground cumin, onion or garlic powder, and kosher salt. Add chicken pieces to the bowl and toss well to coat all pieces evenly. Cover and refrigerate for at least 10 minutes, or up to 48 hours to develop flavor.
  2. Cook the Chicken: Heat a large heavy-duty or cast iron skillet over high heat for 1 minute. Add 1 tablespoon olive oil, then add the marinated chicken. Cook over medium-high heat until the chicken is charred on the edges and cooked through, about 8-12 minutes. Stir occasionally for even cooking. Turn off the heat and finish with a squeeze of lime juice if desired.
  3. Prepare the Cilantro Lime Sauce: In a blender or food processor, combine sour cream, fresh cilantro, garlic clove, lime juice, and salt and pepper to taste. Blend for 30 seconds to 1 minute until the mixture is smooth and creamy. Adjust seasoning if needed.
  4. Warm the Tortillas: Char tortillas on the stovetop over medium heat for 15-30 seconds per side, or until warmed and slightly toasted. This step enhances flavor and pliability but can be skipped if preferred.
  5. Assemble the Tacos: Place warm tortillas on plates. Add a generous portion of cooked spicy chicken to each tortilla, top with sliced avocado, and drizzle or dollop the creamy cilantro lime sauce over the top. Serve immediately.

Notes

  • For a healthier sauce option, substitute sour cream with Greek yogurt.
  • Marinating the chicken longer (up to 48 hours) enhances the flavor and tenderness.
  • Use corn tortillas for a gluten-free version.
  • Adjust chili powder amount according to your spice preference.
  • Leftover chicken can be stored in the refrigerator for up to 3 days.
  • To make the recipe dairy-free, use a dairy-free yogurt or sour cream alternative.

Find it online: https://dishcooks.com/spicy-chicken-and-avocado-tacos-with-creamy-cilantro-lime-sauce-recipe/