Grilled Southwest Chicken Tacos with Avocado Crema

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Juicy grilled chicken marinated in smoky spices served in warm tortillas topped with a smooth avocado crema and fresh cilantro. This mexican-inspired filipino (gluten free option) ready in about 32 minutes pairs olive oil, chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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, cut into strips boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1 medium ripe avocado
• 1/4 cup Greek yogurt
• 2 tbsp fresh lime juice
• 2 tbsp, chopped fresh cilantro
• 2 tbsp (to thin crema) water
• 1 cup shredded (for topping) red cabbage

Instructions

1. Step 1: In a medium bowl, whisk together 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper. Add 1 lb chicken strips and toss to coat evenly. Marinate for 15 minutes.
2. Step 2: Preheat grill or grill pan to medium-high heat. Grill the chicken strips for 4-5 minutes per side until cooked through and slightly charred. Remove and let rest.
3. Step 3: Meanwhile, prepare the avocado crema by blending 1 ripe avocado, 1/4 cup Greek yogurt, 2 tbsp fresh lime juice, 2 tbsp water, and 2 tbsp chopped cilantro in a blender until smooth and creamy.
4. Step 4: Warm 8 corn tortillas on the grill or in a dry skillet until pliable, about 30 seconds per side.
5. Step 5: Assemble tacos by dividing the grilled chicken strips among the tortillas, topping with 1 cup shredded red cabbage and drizzling with avocado crema. Garnish with extra cilantro if desired.