Shredded Chicken Tacos with Avocado Lime Crema
Tender shredded chicken seasoned with smoky chipotle and cumin, served in warm tortillas topped with a creamy avocado lime sauce. This mexican-inspired chicken ready in about 35 minutes pairs large (about 1 lb) 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Shredded Chicken Tacos with Avocado Lime Crema take to make?
Total time is about 35 minutes (10 min prep + 25 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 Shredded Chicken Tacos with Avocado Lime Crema?
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 chipotle chili powder from drying out.
Can I substitute ingredients in Shredded Chicken Tacos with Avocado Lime Crema?
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 Shredded Chicken Tacos with Avocado Lime Crema 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 Shredded Chicken Tacos with Avocado Lime Crema?
Mexican chicken 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.
