Prep Time: 12 mins | Cook Time: 15 mins | Total Time: 27 mins | Servings: 4 people
You’ll never think that these stove-top grilled chicken tacos only take thirty minutes to make. So delicious and guaranteed a hit always! The flavorful chicken is wrapped in a tortilla and topped with avocado and a winner, creamy zesty cilantro lime sauce. This dish is to die for!
Ingredients
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Chicken:
1 tablespoon olive oil
1 lb. chicken breasts cut into bite-size pieces
2 clove garlic crushed or minced
1/2 tsp ground cumin
1 tablespoon chilli powder
1/4 tsp onion or garlic powder
2 tablespoons olive oil
a squeeze of lime optional
1/4 tsp kosher salt
Cilantro lime sauce:
1 tsp lime juice
1/2 c. sour cream or Greek Yogurt or Mayo
1 clove garlic
salt and pepper to taste
1/4 c. cilantro
To Assemble:
6-8 small tortillas corn or flour
2 avocados, sliced
How to make Spicy Chicken and Avocado Tacos with Creamy Cilantro Lime Sauce
Step 1: Into small bite-sized pieces, slice 2 to 3 medium chicken breasts.
Step 2: Place the olive oil, garlic, chilli, cumin, onion powder, and salt in a medium bowl. Mix well, then add the chicken. Toss to evenly coat. Cover the bowl and place it in the fridge for at least 10 minutes up to 48 hours.
Step 3: Over high heat, heat a large heavy-duty or cast-iron skillet for about a minute. Drizzle the olive oil into the skillet and add the chicken. Cook the chicken for about 8 to 12 minutes over medium-high heat until completely cooked and charred. When done, turn the heat off. If desired, squeeze with lime.
Cilantro Lime Sauce:
Step 4: To a blender or food processor, blend the sour cream, cilantro, garlic, lime juice, and salt & pepper for about 30 seconds to a minute or until creamy.
To Assemble:
Step 5: If desired, char the tortillas on the stove-top.
Step 6: To the warmed tortillas, add some of the chicken and top with avocado and cilantro sauce.
Step 7: Serve and enjoy!
Ingredients
- Chicken:
- 1 tablespoon olive oil
- 1 lb. chicken breasts cut into bite-size pieces
- 2 clove garlic crushed or minced
- 1/2 tsp ground cumin
- 1 tablespoon chilli powder
- 1/4 tsp onion or garlic powder
- 2 tablespoons olive oil
- a squeeze of lime optional
- 1/4 tsp kosher salt
- Cilantro lime sauce:
- 1 tsp lime juice
- 1/2 c. sour cream or Greek Yogurt or Mayo
- 1 clove garlic
- salt and pepper to taste
- 1/4 c. cilantro
- To Assemble:
- 6-8 small tortillas corn or flour
- 2 avocados, sliced
Instructions
Step 1: Into small bite-sized pieces, slice 2 to 3 medium chicken breasts.
Step 2: Place the olive oil, garlic, chilli, cumin, onion powder, and salt in a medium bowl. Mix well, then add the chicken. Toss to evenly coat. Cover the bowl and place it in the fridge for at least 10 minutes up to 48 hours.
Step 3: Over high heat, heat a large heavy-duty or cast-iron skillet for about a minute. Drizzle the olive oil into the skillet and add the chicken. Cook the chicken for about 8 to 12 minutes over medium-high heat until completely cooked and charred. When done, turn the heat off. If desired, squeeze with lime.
Cilantro Lime Sauce:
Step 4: To a blender or food processor, blend the sour cream, cilantro, garlic, lime juice, and salt & pepper for about 30 seconds to a minute or until creamy.
To Assemble:
Step 5: If desired, char the tortillas on the stove-top.
Step 6: To the warmed tortillas, add some of the chicken and top with avocado and cilantro sauce.
Step 7: Serve and enjoy!
