Lime Cilantro Chicken Tacos with Avocado Crema

Lime Cilantro Chicken Tacos with Avocado Crema

Tangy marinated chicken and cool avocado crema come together in warm tortillas for a bright weeknight taco.

Total 1 hr 30 min Makes 4 servings Calories 420/serving

Dietary

Wheat free, Nut free, Halal

Allergens

Dairy

Boneless chicken thighs marinate in lime juice, garlic, and cilantro before a quick sear in a hot skillet, then get tucked into warm tortillas with a creamy avocado crema. The crema adds richness while fresh toppings keep the tacos light, making this a quick dinner for busy weeknights or casual taco night gatherings.

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs
  • 1/4 cup lime juice, freshly squeezed
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 ripe avocados
  • 1/4 cup sour cream
  • 2 tablespoons lime juice, freshly squeezed
  • 2 tablespoons fresh cilantro, chopped
  • 1 clove garlic
  • 1/4 teaspoon salt
  • 2 tablespoons water, as needed
  • 12 small corn tortillas
  • 1/2 cup white onion, diced
  • 1/4 cup fresh cilantro leaves, for garnish
  • 1 lime, cut into wedges

Method

  1. In a medium bowl, whisk together the lime juice, olive oil, minced garlic, chopped cilantro, cumin, chili powder, salt, and black pepper.

  2. Add the chicken thighs to the marinade, turning to coat evenly. Cover and refrigerate to marinate.

  3. While the chicken marinates, make the avocado crema: in a blender or food processor, combine the avocados, sour cream, lime juice, cilantro, garlic clove, and salt. Blend until smooth, adding water a tablespoon at a time to reach a pourable consistency.

  4. Transfer the crema to a bowl, cover, and refrigerate until ready to serve.

  5. Heat a 9-inch skillet over medium-high heat. Remove the chicken from the marinade, letting excess drip off, and add to the skillet.

  6. Cook the chicken, turning once, until browned and cooked through to an internal temperature of 165°F, about 6 to 7 minutes per side.

  7. Transfer the chicken to a cutting board and let rest for 5 minutes, then slice or chop into bite-sized pieces.

  8. Warm the tortillas in a dry skillet over medium heat, about 20 seconds per side, or wrap in foil and heat in a 350°F oven for 10 minutes.

  9. Divide the chicken among the warm tortillas. Top with diced white onion and cilantro leaves.

  10. Drizzle generously with avocado crema and serve immediately with lime wedges on the side.

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    Lime Cilantro Chicken Tacos with Avocado Crema

    Boneless chicken thighs marinate in lime juice, garlic, and cilantro before a quick sear in a hot skillet, then get tucked into warm tortillas with a creamy avocado crema. The crema adds richness while fresh toppings keep the tacos light, making this a quick dinner for busy weeknights or casual taco night gatherings.

    1 hr 30 min 4 servings 420 cal

    Ingredients

    • 1 1/2 pounds boneless skinless chicken thighs
    • 1/4 cup lime juice, freshly squeezed
    • 2 tablespoons olive oil
    • 3 cloves garlic, minced
    • 1/4 cup fresh cilantro, chopped
    • 1 teaspoon ground cumin
    • 1 teaspoon chili powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 ripe avocados
    • 1/4 cup sour cream
    • 2 tablespoons lime juice, freshly squeezed
    • 2 tablespoons fresh cilantro, chopped
    • 1 clove garlic
    • 1/4 teaspoon salt
    • 2 tablespoons water, as needed
    • 12 small corn tortillas
    • 1/2 cup white onion, diced
    • 1/4 cup fresh cilantro leaves, for garnish
    • 1 lime, cut into wedges

    Method

    1. 1

      In a medium bowl, whisk together the lime juice, olive oil, minced garlic, chopped cilantro, cumin, chili powder, salt, and black pepper.

    2. 2

      Add the chicken thighs to the marinade, turning to coat evenly. Cover and refrigerate to marinate.

    3. 3

      While the chicken marinates, make the avocado crema: in a blender or food processor, combine the avocados, sour cream, lime juice, cilantro, garlic clove, and salt. Blend until smooth, adding water a tablespoon at a time to reach a pourable consistency.

    4. 4

      Transfer the crema to a bowl, cover, and refrigerate until ready to serve.

    5. 5

      Heat a 9-inch skillet over medium-high heat. Remove the chicken from the marinade, letting excess drip off, and add to the skillet.

    6. 6

      Cook the chicken, turning once, until browned and cooked through to an internal temperature of 165°F, about 6 to 7 minutes per side.

    7. 7

      Transfer the chicken to a cutting board and let rest for 5 minutes, then slice or chop into bite-sized pieces.

    8. 8

      Warm the tortillas in a dry skillet over medium heat, about 20 seconds per side, or wrap in foil and heat in a 350°F oven for 10 minutes.

    9. 9

      Divide the chicken among the warm tortillas. Top with diced white onion and cilantro leaves.

    10. 10

      Drizzle generously with avocado crema and serve immediately with lime wedges on the side.