Ingredients
Scale
- 1 lb boneless skinless chicken breasts, diced
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup pico de gallo
- 1 ripe avocado
- 1/2 cup sour cream or Greek yogurt
- 1 lime, juiced
- Fresh cilantro for garnish
- Optional: 1/2 cup mango or pineapple dice for salsa
Instructions
- Season chicken with chili powder, cumin, garlic powder, paprika, salt, and pepper.
- Saute in a skillet over medium-high heat until cooked through, about 6-8 minutes.
- Make avocado crema by blending avocado, sour cream, lime juice, and a pinch of salt until smooth.
- Warm tortillas in a dry skillet until pliable.
- Assemble tacos by spreading avocado crema on each tortilla, adding chicken, pico de gallo, and optional mango salsa; garnish with cilantro.
- Serve with lime wedges and enjoy.
Notes
- To keep it vegetarian, swap chicken for grilled veggies or chickpeas.
- Leftover tacos can be stored in the fridge for up to 2 days.
- For dairy-free crema, substitute coconut yogurt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Sautéing, Pan-frying, Assembling
- Cuisine: Mexican-American
- Diet: Can be dairy optional; gluten-free with corn tortillas
Nutrition
- Serving Size: 1 taco
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 60 mg
