Spicy Pan Grilled Chicken And Avocado Tacos

My family prefer eating chicken and avocado for a serving. The reason is simple. They pair perfectly with each other and come out tasty, flavorful and impressive, too. And, this spicy pan grilled chicken and avocado tacos are now one of the most beloved foods of my family. My kids have love for these tacos at any time of the year, especially scorching days of summer. “They just taste so good!”, as they quickly commented.

These chicken and avocado tacos are also defined by a creamy and flavorful cilantro lime sauce (dressing). It’s a mix of sour cream (or Greek Yogurt or Mayo), lime juice, cilantro, garlic and salt and pepper (to taste). Generously drizzled over the tacos, it makes the food tastier, and more flavorful and impressive. Who can say no to them? I know that I can’t.

If you have craving for chicken tacos, you should never miss these for meals. I love it for both daily meals and small parties. When I served it at family weekend gathering, both kids and adults gave them a nod. They are appealing main courses, making the meal more complete. Let’s give them a try!

Spicy Pan Grilled Chicken And Avocado Tacos

Recipe by Sandra MyersCourse: DinnerCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

12

minutes

Cooking time

12

minutes

If you have craving for chicken tacos, you should never miss these for meals. I love it for both daily meals and small parties.

Ingredients

• For Chicken

• 1 pound chicken breasts, cut into bite-size pieces

• 2 clove garlic crushed or minced

• 1 tbsp. chili powder

• 2 tbsp. olive oil

• 1/2 teaspoon ground cumin

• 1/4 teaspoon onion or garlic powder

• 1/4 teaspoon kosher salt

• 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

• For Assembling

• 6-8 small tortillas corn or flour

• 2 avocados, sliced

Directions

• Chop 2-3 medium chicken breasts into small bite-size pieces.
• Add olive oil, garlic, chili, cumin, onion powder, and salt to a medium bowl. Whisk 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 cast iron skillet on high heat. Add chicken and cook until charred and cooked through, for 8-12 minutes.
• Remove from heat and and finish with a squeeze of lime.
• To make dressing, gather sour cream, cilantro, garlic, lime juice and salt & pepper in a blender or food processor. Blend for 30 seconds to 1 minutes, until creamy.
• Char tortillas on stove-top if desired.
• Add some chicken to warmed tortillas. Drizzle with avocado and cilantro sauce. Serve.