Spicy Tex-Mex Chicken Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

Juicy grilled chicken seasoned with smoky spices, served in warm tortillas topped with fresh avocado crema and crunchy slaw. This Mexican recipe, ready in about 35 minutes, pairs 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 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
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 2 cups shredded red cabbage
• 2 tbsp lime juice
• 1/2 cup sour cream
• 1 whole ripe avocado
• 1/4 cup cilantro leaves
• 2 tbsp water

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a bowl, combine 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice mix evenly over 1 lb boneless skinless chicken breasts.
2. Step 2: Preheat a grill or grill pan over medium-high heat. Grill the chicken for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Let rest for 5 minutes, then slice into thin strips.
3. Step 3: In a small bowl, toss 2 cups shredded red cabbage with 2 tbsp lime juice and a pinch of salt to make a fresh slaw.
4. Step 4: To prepare the avocado crema, blend 1 ripe avocado, 1/2 cup sour cream, 1/4 cup cilantro leaves, and 2 tbsp water in a blender or food processor until smooth and creamy.
5. Step 5: Warm 8 small corn tortillas on the grill or stovetop for 30 seconds per side until pliable and slightly charred.
6. Step 6: Assemble tacos by layering sliced chicken, a spoonful of cabbage slaw, and a drizzle of avocado crema onto each tortilla. Serve immediately.