Spicy Southwest Chicken Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Juicy chicken pieces seasoned with bold southwest spices, served in warm tortillas topped with a cooling avocado crema and fresh salsa. This Mexican recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, olive oil, chili 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. 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, cut into 1/2-inch strips boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 whole ripe avocado
• 1/2 cup sour cream
• 1 tbsp lime juice
• 2 tbsp, chopped cilantro leaves
• 1 medium, diced tomato
• 1/4 cup, finely chopped red onion
• 1 small, seeded and minced jalapeño

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Instructions

1. Step 1: In a medium bowl, combine 1 lb sliced boneless skinless chicken breasts with 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Toss until chicken is evenly coated.
2. Step 2: Heat a large skillet over medium-high heat. Add the seasoned chicken strips and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and slightly charred on edges.
3. Step 3: While the chicken cooks, make the avocado crema by blending 1 ripe avocado, 1/2 cup sour cream, 1 tbsp lime juice, and 2 tbsp chopped cilantro in a food processor until smooth and creamy.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds each side until pliable.
5. Step 5: Assemble tacos by dividing the cooked chicken among the tortillas, topping with the avocado crema, and finishing with a spoonful of fresh salsa made from 1 diced tomato, 1/4 cup finely chopped red onion, and 1 minced jalapeño.