Chicken and Avocado Tacos with Creamy Cilantro Sauce

Chicken and Avocado Tacos with Creamy Cilantro Sauce

Recipe by GenevaWatsonCourse: DinnerCuisine: MexicanDifficulty: Easy


Prep time


Cooking time


Total time




  • For Chicken
  • 1 pound chicken breasts, cut into bite size pieces

  • 1 tbsp. chili powder

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon onion or garlic powder

  • 1/4 teaspoon kosher salt

  • 2 tbsp. olive oil

  • 2 clove garlic, crushed or minced

  • 1 tbsp. olive oil

  • squeeze of lime (optional)

  • For Cilantro Lime Sauce
  • 1/2 cup sour cream or Greek Yogurt or Mayo

  • 1 teaspoon lime juice

  • 1/4 cup cilantro

  • 1 clove garlic

  • salt and pepper to taste

  • To Assemble
  • 6-8 small tortillas corn or flour

  • 2 avocados, sliced


  • To Cook Chicken
  • Chop chicken breasts into small bite-size pieces.
  • Add olive oil, garlic, chili, cumin, onion powder, and salt to a medium bowl. Whisk well to combine.
  • Add in chicken and toss to coat completely. Cover with plastic bag and refrigerate for at least 10 minutes or up to 48 hours.
  • Heat olive oil in a large heavy-duty or cast iron skillet on medium-high heat. Add chicken and cook until charred and cooked through, 8-12 minutes.
  • Turn off heat and finish with a squeeze of lime (optional).
  • To Make Cilantro Lime Sauce
  • Add sour cream, cilantro, garlic, lime juice and salt & pepper to blender or food processor. Pulse for 30 seconds to 1 minutes or until creamy and smooth.
  • To Assemble
  • Warm or lightly roast tortillas on stove-top, if desired.
  • Place some chicken on each tortilla. Top with avocado and cilantro sauce.
  • Serve immediately!
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