Pan-Seared Chicken Tacos with Avocado Crema and Pickled Red Onion

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken seasoned with chili and cumin, topped with creamy avocado sauce and tangy pickled onions in warm corn tortillas. This mexican-inspired cinco de mayo ready in about 25 minutes pairs ground cumin, chili powder, garlic powder 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.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1 pound chicken thigh strips with 1 tsp ground cumin, 1 tbsp chili powder, 1/2 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper; toss to coat evenly.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat; add seasoned chicken strips and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned.
  3. Step 3: While chicken cooks, blend 1 whole ripe avocado, 1/3 cup sour cream, and 2 tbsp lime juice in a blender until smooth to make avocado crema.
  4. Step 4: Warm 8 small corn tortillas in a dry skillet or microwave until soft and pliable.
  5. Step 5: Assemble tacos by spreading a spoonful of avocado crema on each tortilla, topping with cooked chicken, 1/2 cup pickled red onion, and 1/4 cup chopped fresh cilantro.
  6. Step 6: Serve immediately with extra lime wedges if desired.

Frequently asked questions

How long does Pan-Seared Chicken Tacos with Avocado Crema and Pickled Red Onion take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken Tacos with Avocado Crema and Pickled Red Onion?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground cumin from drying out.

Can I substitute ingredients in Pan-Seared Chicken Tacos with Avocado Crema and Pickled Red Onion?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken Tacos with Avocado Crema and Pickled Red Onion for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken Tacos with Avocado Crema and Pickled Red Onion?

Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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