Quick Chicken Tacos with Avocado Cilantro Sauce

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Juicy sautéed chicken strips topped with a creamy avocado cilantro sauce served in warm corn tortillas for a fresh taco meal. This Mexican recipe, ready in about 20 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 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

• 1 lb boneless skinless chicken breasts, sliced into strips
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 corn tortillas
• 1 ripe avocado
• 1/2 cup packed fresh cilantro leaves
• 2 tbsp lime juice
• 1/4 cup Greek yogurt
• 2 tbsp water
• 1 small (optional) jalapeño, seeded and chopped

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Instructions

1. Step 1: In a medium bowl, toss 1 lb sliced boneless skinless chicken breasts with 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken strips and sauté for 6-8 minutes, stirring occasionally, until cooked through and golden brown on the edges.
3. Step 3: While the chicken cooks, prepare the avocado cilantro sauce by blending 1 ripe avocado, 1/2 cup fresh cilantro leaves, 2 tbsp lime juice, 1/4 cup Greek yogurt, 2 tbsp water, and 1 small chopped jalapeño (if using) until smooth and creamy.
4. Step 4: Warm 8 corn tortillas wrapped in foil in a 350°F oven for 5 minutes or heat individually in a dry skillet for 30 seconds per side.
5. Step 5: Assemble tacos by dividing the cooked chicken strips evenly among the warm tortillas, then drizzling with the avocado cilantro sauce. Serve immediately.