Shredded Chicken Tacos with Avocado Lime Crema

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender shredded chicken seasoned with smoky chipotle and cumin, served in warm tortillas topped with a creamy avocado lime sauce. This Mexican-inspired chicken recipe, ready in about 35 minutes, pairs chicken breasts, chipotle 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.

Prep: 10 min Cook: 25 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

2 large (about 1 lb) chicken breasts
1 tbsp chipotle chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp salt
0.5 tsp black pepper
2 tbsp olive oil
1 cup chicken broth
8 small corn tortillas
1 medium ripe avocado
2 tbsp lime juice
0.5 cup sour cream
0.25 cup chopped fresh cilantro
0.25 cup finely diced red onion

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 large chicken breasts with 1 tbsp chipotle chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 0.5 tsp black pepper.
Step 2: Add the chicken breasts to the skillet and sear for 4 minutes per side until golden brown.
Step 3: Pour in 1 cup chicken broth, reduce heat to low, cover, and simmer for 15 minutes until chicken is cooked through.
Step 4: Remove chicken and shred with two forks. Return shredded chicken to the pan and cook uncovered for 5 minutes until most liquid evaporates and chicken is coated with spices.
Step 5: While chicken simmers, prepare avocado lime crema by blending 1 medium ripe avocado, 0.5 cup sour cream, 2 tbsp lime juice, and 0.25 cup chopped fresh cilantro until smooth.
Step 6: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side.
Step 7: Assemble tacos by dividing shredded chicken evenly among tortillas and topping each with 2 tbsp avocado lime crema and 0.25 cup finely diced red onion.