Tex-Mex Chicken Tacos with Spicy Avocado Crema

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

Juicy grilled chicken seasoned with a Tex-Mex spice blend, topped with a cooling spicy avocado crema, served in warm corn tortillas. This Mexican-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, 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 lb, trimmed boneless skinless chicken thighs
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 8 small corn tortillas
• 1 medium, peeled and pitted avocado
• 1/2 cup plain Greek yogurt
• 2 tbsp lime juice
• 1 small, seeded and chopped jalapeño
• 2 tbsp, chopped fresh cilantro
• 1/4 tsp salt

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Instructions

1. Step 1: In a bowl, mix 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Rub this spice blend evenly over 1 lb boneless skinless chicken thighs.
2. Step 2: Heat 2 tbsp olive oil in a grill pan over medium-high heat until hot, about 3 minutes. Grill the chicken thighs for 5-6 minutes per side until cooked through and internal temperature reaches 165°F.
3. Step 3: While chicken cooks, prepare the spicy avocado crema by blending 1 medium peeled avocado, 1/2 cup plain Greek yogurt, 2 tbsp lime juice, 1 small chopped jalapeño (seeded), 2 tbsp chopped fresh cilantro, and 1/4 tsp salt 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: Slice grilled chicken into strips and assemble tacos by placing chicken slices on tortillas and topping with 2 tbsp avocado crema each. Serve immediately.