Tex-Mex Chicken Tacos with Spiced Avocado Crema

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Soft corn tortillas filled with seasoned grilled chicken and topped with a creamy avocado sauce spiced with cumin and lime for a zesty twist. This Mexican recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, 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

• 1 pound boneless skinless chicken breasts
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 8 small corn tortillas
• 1 ripe avocado
• 2 tbsp lime juice
• 1/4 cup plain Greek yogurt
• 1/2 tsp ground cumin (for crema)
• 1/4 cup, chopped fresh cilantro leaves
• 1/4 cup, finely diced red onion
• 1 small, seeded and finely chopped (optional) jalapeño

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Instructions

1. Step 1: In a small bowl, mix 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Rub this spice blend evenly over 1 pound boneless skinless chicken breasts.
2. Step 2: Heat 2 tbsp olive oil in a grill pan over medium-high heat. Grill the chicken for 5-6 minutes per side until cooked through and juices run clear. Remove and let rest for 5 minutes before slicing into thin strips.
3. Step 3: To make the avocado crema, blend 1 ripe avocado, 2 tbsp lime juice, 1/4 cup plain Greek yogurt, and 1/2 tsp ground cumin until smooth and creamy.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
5. Step 5: Assemble tacos by layering sliced chicken, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, and a spoonful of avocado crema. Add 1 small finely chopped jalapeño if desired for heat, then serve immediately.