Crispy Chicken Tacos with Avocado Lime Crema
These Crispy Chicken Tacos with Avocado Lime Crema are easy to make, and jam packed with flavor. Perfect as a quick weeknight meal, your entire family will love this recipe. Top these tasty tacos with a simple avocado lime crema, diced jalapeños, fresh cilantro and fresh squeezed lime juice. This delicious combo is hard to beat.
Serve these tacos up any day of the week. However, if you’re feeling festive, or hosting a party you can pair these tacos alongside my street corn guacamole. Be sure to buzz up some of the delicious frozen watermelon margaritas too! Your guests are guaranteed to love all these tasty recipes.
Recipe Ingredients
- Chicken Tenderloins: For this recipe I use Smart Chicken’s chicken tenderloins. They are juicy, tender and easy to shred.
- Garlic: You’ll need about 2 teaspoons of minced garlic for this recipe. About two cloves.
- Onion: Dice up one large or two medium sweet onions. You’ll need about 1 cup in total.
- Oil: Sauté the onions and garlic in avocado or olive oil.
- Seasoning: Season the chicken tenderloins with kosher salt and cracked black pepper.
- Enchilada Sauce: You will need one 10-ounce can of red enchilada sauce for this recipe.
- Shredded Cheese: You can use shredded cheddar or mozzarella for this recipe.
- Tortillas: For this recipe, I used La Tortilla Factory’s corn and wheat tortillas. I like using these because they are flexible and flavorful. You will need 8 tortillas for this recipe.
Expert Tips
Cover the tortillas with paper towels, and warm them in the microwave for 30 seconds. Spray both sides with olive oil cooking spray and lay them flat on a baking tray. Add even amounts of shredded cheese and chicken filling. Place in the oven for 5 minutes, then fold the tortillas in half. This allows the tortilla to get crispy on the outside. Cook for another 5-10 minutes in the oven.
How to Make
Preheat the oven 375 degrees.
Combine light sour cream, fresh cilantro, lime juice, jalapeno, avocado, kosher salt and garlic in a food processor. Buzz until smooth, set aside.
Heat a sauté pan over medium heat. Add avocado oil, diced onion and minced garlic. Sauté for 5 minutes or until the onion is translucent and the garlic is fragrant. Next, add the chicken tenderloins. Season with kosher salt and black pepper.
Once the chicken is cooked through, deglaze the pan with a can of enchilada sauce. Let everything simmer over medium low heat. Then, using two forks, carefully shred the chicken into small pieces.
Wrap the tortillas with paper towels, and warm the tortillas in the microwave for 30 seconds. Lightly spray both sides with olive oil cooking spray and lay them flat on a baking tray. Add even amounts of shredded cheese and shredded chicken filling.
Place in the oven for 5-6 minutes, then fold the tortillas in half. This allows the tortilla to get crispy on the outside. Cook for another 5-10 minutes in the oven. Remove, top with lime cream and garnishes. Enjoy hot.
Storage
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until heated through. Store the avocado lime crema separately if possible. The lime cream will last for three to four days stored in the refrigerator.
Frequently Asked Questions
Yes! You can add whatever seasoning you enjoy most. However, cumin, chili powder, and paprika would all taste great.
Enjoy alongside my Veggie Street Taco Pasta Salad or my Frozen Mango Margarita!
Other Recipes to Consider Trying
- Shrimp Tacos with Creamy Corn Salsa
- Chicken Enchilada Dip
- Street Veggie Pasta Salad
- Chicken Enchilada Pasta
- Street Corn Guacamole
- Air Fryer Chicken Taquitos
- Shrimp Ceviche
Crispy Chicken Tacos with Avocado Lime Crema
Equipment
- 1 saute pan
- 1 baking tray
- 1 food processor
Ingredients
Crispy Chicken Tacos
- 1 lbs. chicken tenderloins, Smart Chicken
- 8 tortillas, corn or flour
- 1 tablespoon avocado oil
- ¾-1 cup sweet onion, diced
- 2 teaspoons garlic, minced
- 10 ounces red enchilada sauce, 10-ounce can
- kosher salt, to season
- black pepper, to season
- 1 cup shredded cheese, mozzarella or cheddar
Avocado Lime Crema
- ½ avocado, remove peel and pit
- ¼ cup light sour cream
- 2-4 tablespoons cilantro, remove stems
- 2-3 tablespoons lime juice, fresh squeezed
- 2 teaspoons garlic, about 2 cloves
- ½ jalapeno, option to remove seeds and veins
- kosher salt, to season
Instructions
- Preheat the oven 375 degrees.Combine light sour cream, fresh cilantro, lime juice, jalapeno, avocado, kosher salt and garlic in a food processor. Buzz until smooth, set aside.
- Heat a sauté pan over medium heat. Add avocado oil, diced onion and minced garlic. Sauté for 5 minutes or until the onion is translucent and the garlic is fragrant. Next, add the chicken tenderloins. Season with kosher salt and black pepper. Once the chicken is cooked through, deglaze the pan with a can of enchilada sauce. Let everything simmer over medium low heat. Then, using two forks, carefully shred the chicken into small pieces.
- Wrap the tortillas with paper towels, and warm the tortillas in the microwave for 30 seconds. Lightly spray both sides with olive oil cooking spray and lay them flat on a baking tray. Add even amounts of shredded cheese and shredded chicken filling.
- Place in the oven for 5-6 minutes, then fold the tortillas in half. This allows the tortilla to get crispy on the outside. Cook for another 5-10 minutes in the oven. Remove, top with lime cream and garnishes. Enjoy hot.
3 Comments on “Crispy Chicken Tacos with Avocado Lime Crema”
These were so easy to make and are definitely a crowd pleaser. The crema was so delicious and the perfect accompaniment for the tacos. I will surely be making these again!
Super easy meal and very flavorful. Kid friendly. I subbed plain Greek yogurt for the sour cream and no one could tell the difference. Fyi corn tortillas crisp up much better than flour ones, but the flour ones are still delicious. This will definitely be in the rotation. Highly recommend.
Super easy meal and very flavorful. Kid friendly. I subbed plain Greek yogurt for the sour cream and no one could tell the difference. Fyi corn tortillas crisp up much better than flour ones, but the flour ones are still delicious. This will definitely be in the rotation. Highly recommend.