Mexican Chicken Tacos with Avocado Crema

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Tender chicken tacos filled with fresh avocado crema, lime, and cilantro. This mexican-inspired chicken ready in about 35 minutes pairs chicken breast, tortillas, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 300g chicken breast
• 8 tortillas
• 2 avocado
• 1 lime
• handful cilantro
• 100ml crema

Instructions

1. Step 1: Season the chicken breast with salt and pepper, then heat a skillet over medium-high heat and add 1 tbsp olive oil. Cook the chicken for 10-12 minutes, flipping halfway, until the internal temperature reaches 74°C (165°F) and the meat is no longer pink. Transfer to a plate, cover with foil, and let rest for 5 minutes before shredding with two forks until tender and slightly chunky. Tip: Resting the chicken ensures the juices redistribute, keeping it moist when shredded.
2. Step 2: In a small bowl, mash 1 avocado with a fork until smooth, then stir in 50ml crema, the juice of 1 lime, and 1/4 cup chopped cilantro. Mix until the sauce is thick but pourable, with no lumps. Tip: Use a fork to mash the avocado gently—overmixing can make it too runny.
3. Step 3: Warm the tortillas by placing them in a dry skillet over medium heat for 30 seconds per side, or microwave them in a damp paper towel for 30 seconds. Transfer to a plate and keep warm.
4. Step 4: Spoon 1/4 of the shredded chicken onto each tortilla, then add 1 tbsp of the avocado crema, followed by 1/4 of the remaining avocado, sliced into thin rounds. Top with additional cilantro, a squeeze of lime juice, and a sprinkle of chopped onion if desired. Fold the tortillas in half or roll them tightly to serve. Tip: For extra richness, add 1 tbsp crumbled queso fresco just before folding, but avoid high heat to prevent clumping.