5-Minute Salsa Chicken Tacos with Avocado Crema
Tender chicken strips simmered in fresh salsa and served in warm corn tortillas, topped with creamy avocado sauce. This Mexican-inspired quick recipe, ready in about 10 minutes, blends chicken breast, salsa, lime into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, thinly sliced chicken breast
- 1/2 cup, chunky salsa
- 1, juiced lime
- 6, warmed corn tortillas
- 1, mashed avocado
- 1/4 cup sour cream
- 2 tbsp, chopped cilantro
- 1/4 tsp salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat a large skillet over medium-high heat, then add 1 lb thinly sliced chicken breast and cook for 3-4 minutes until golden, stirring occasionally.
- Step 2: Pour in 1/2 cup chunky salsa and 1 tbsp lime juice, then simmer for 2 minutes until chicken is cooked through and sauce thickens slightly, adding 1/4 tsp salt to taste.
- Step 3: In a small bowl, mash 1 avocado with 1/4 cup sour cream, 2 tbsp chopped cilantro, and 1 tsp lime juice until smooth.
- Step 4: Warm 6 corn tortillas, then fill each with 1/3 cup salsa chicken, top with 1 tbsp avocado crema, and garnish with extra cilantro.
