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

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Juicy pan-seared chicken thighs served in warm corn tortillas with a smooth avocado crema and tangy pickled red onions. This Mexican-inspired Cinco de Mayo recipe, ready in about 27 minutes, pairs boneless skinless chicken thighs, ground cumin, smoked paprika 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, trimmed boneless skinless chicken thighs
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 8 small corn tortillas
• 1 whole ripe avocado
• 1/3 cup sour cream
• 1 tbsp fresh lime juice
• 1/2 cup (prepared from red onion slices soaked in vinegar) pickled red onions
• 2 tbsp, chopped fresh cilantro

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Instructions

1. Step 1: In a small bowl, mix 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Rub the spice mix evenly over 1 lb boneless skinless chicken thighs.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F.
3. Step 3: While the chicken cooks, prepare the avocado crema by blending 1 whole ripe avocado with 1/3 cup sour cream and 1 tbsp fresh lime juice until smooth and creamy.
4. Step 4: Warm 8 small corn tortillas on a dry skillet over medium heat for 30 seconds per side until pliable.
5. Step 5: Slice the cooked chicken into strips. Assemble tacos by spreading a spoonful of avocado crema on each tortilla, topping with sliced chicken, 1/2 cup pickled red onions, and 2 tbsp chopped fresh cilantro.