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Chicken Avocado Tacos Recipe

Name: Mexican Margaritas Bar & Grills Chicken Avocado Tacos Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken breasts; 1 tbs olive oil; 1 tsp ground cumin; 1 tsp chili powder; 0.5 tsp smoked paprika; 0.5 tsp garlic powder; 1 tsp kosher salt; 0.5 tsp black pepper; 1 tbs lime juice; 2 each ripe avocados; 1 cup cherry tomatoes; 0.25 cup red onion; 0.25 cup fresh cilantro; 1 each jalapeño; 2 tbs lime juice; 0.5 tsp kosher salt; 0.25 tsp black pepper; 8 each small corn or flour tortillas; 2 cups shredded cabbage or lettuce; 0.5 cup crumbled cotija or feta cheese; 0.5 cup sour cream or Mexican crema; 2 tsp hot sauce; 4 each lime wedges

Inspired by Mexican Margaritas Bar & Grill

Time35m

Serves4

Make Chicken Avocado Tacos Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chicken

1 lb boneless skinless chicken breasts

1 tbs olive oil

1 tsp Ground cumin

1 tsp Chili powder

1/2 tsp Smoked paprika

1/2 tsp Watkins garlic powder

1 tsp kosher salt

1/2 tsp black pepper

1 tbs ReaLime juice

Avocado Salsa

2 each ripe avocados

1 cup Cherry tomatoes

1/4 cup red onion

1/4 cup fresh cilantro

1 each Jalapeño

2 tbs ReaLime juice

1/2 tsp kosher salt

1/4 tsp black pepper

Assembly & Toppings

8 each small corn or flour tortillas

2 cups shredded cabbage or lettuce

1/2 cup crumbled cotija or feta cheese

1/2 cup sour cream or Mexican crema

2 tsp Hot sauce

4 each Lime wedges

Method

Chicken

Prep chicken

Trim any excess fat from the chicken breasts. Pat dry with paper towels and slice each breast horizontally into two thinner cutlets (for even cooking) or into 1/2-inch strips if you prefer shredded-style filling.

Season

In a bowl combine 1 tablespoon olive oil, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 tablespoon lime juice. Toss the chicken pieces in the mixture until evenly coated. Let rest 10 minutes to absorb flavors.

Cook

Heat a large skillet over medium-high heat. Add a light drizzle of oil if the pan is dry. When hot, add the chicken in a single layer (work in batches if needed). Cook 3–4 minutes per side for cutlets, or 5–6 minutes stirring occasionally for strips, until internal temperature reaches 165°F (74°C) and exterior is browned. Remove to a plate and let rest 5 minutes, then slice or chop into bite-size pieces.

Avocado Salsa

Prepare produce

Halve and pit the avocados. Scoop flesh into a bowl and roughly dice. Halve the cherry tomatoes; if large, quarter them. Finely dice the red onion. Stem and chop the cilantro. Seed (optional) and very finely dice the jalapeño.

Assemble salsa

Combine diced avocado, cherry tomatoes, red onion, cilantro and jalapeño in a bowl. Add 2 tablespoons lime juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Gently toss to combine, being careful not to mash the avocado. Taste and adjust seasoning or lime to preference.

Assembly & Toppings

Warm tortillas

Warm the tortillas on a dry skillet over medium heat 20–30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Keep wrapped to stay warm.

Build tacos

Place about 2 tablespoons shredded cabbage or lettuce on each warm tortilla. Add 2–3 tablespoons of the cooked chicken. Spoon 2–3 tablespoons of avocado salsa over the chicken. Drizzle with about 1 teaspoon sour cream or crema, sprinkle with crumbled cotija, and add a few drops of hot sauce if using. Serve with lime wedges for squeezing.

Serve

Serve immediately while tortillas and chicken are warm. Leftover avocado salsa is best eaten the same day; store chicken separately in an airtight container in the refrigerator for up to 3 days.