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 or my easy homemade queso dip. Be sure to buzz up some of the delicious frozen watermelon margaritas too! Your guests are guaranteed to love all these tasty recipes.

Crispy Chicken Tacos with Avocado Lime Crema – Healthyish Foods

Ingredients Needed for Crispy Chicken Tacos with Avocado Lime Crema

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.

Sweet Onions – Dice up one large or two medium sweet onions. You’ll need about 1 cup in total.

Olive oil – Sauté the onions and garlic in some olive oil.

Salt / Pepper –Season the chicken tenderloins with salt and 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.

Crispy Chicken Tacos with Avocado Lime Crema – Healthyish Foods

Pro Tip: 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.

Avocado Lime Crema – Combine light sour cream, fresh cilantro, lime juice, jalapeno, ½ of an avocado, salt and garlic in a food processor. Buzz until smooth and creamy.

Garnishes – fresh cilantro, diced jalapeno, fresh lime wedges and sliced avocado are great ways to add more flavor to this recipe.

How to Make Crispy Chicken Tacos with Avocado Lime Crema

Preheat the oven 375 degrees.

Combine light sour cream, fresh cilantro, lime juice, jalapeno, avocado, salt and garlic in a food processor. Buzz until smooth, set aside.

Heat a sauté pan over medium heat. Add olive 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 salt and black pepper.

Then, you’ll add a can of enchilada sauce.

Let everything simmer over medium low heat until the chicken is cooked through, and the sauce has reduced by half.

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.

Crispy Chicken Tacos with Avocado Lime Crema – Healthyish Foods

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.

Crispy Chicken Tacos with Avocado Lime Crema – Healthyish Foods

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.
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Ingredients

Crispy Chicken Tacos

  • 1 lbs. chicken tenderloins, Smart Chicken
  • 8 tortillas, corn and wheat mixture
  • 1 tablespoon olive oil
  • 1 cup sweet onion, diced
  • 2 teaspoons garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 10 ounces red enchilada sauce, 10-ounce can
  • 1 cup shredded cheese, mozzarella or cheddar

Avocado Lime Crema

  • ¼ cup light sour cream
  • ½ cup cilantro, remove stems
  • ½ avocado, remove peel and pit
  • 3-4 tablespoons lime juice, fresh squeezed
  • 2 teaspoons garlic, about 2 cloves
  • ½ teaspoon salt
  • ½ jalapeno, option to remove seeds and veins

Equipment

  • 1 saute pan
  • 1 baking tray
  • 1 food processor

Instructions 

  • Preheat the oven 375 degrees.
  • Combine light sour cream, fresh cilantro, lime juice, jalapeno, avocado, salt and garlic in a food processor. Buzz until smooth, set aside.
  • Heat a sauté pan over medium heat. Add olive 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 salt and black pepper.
  • Then, you’ll add a can of enchilada sauce.
  • Let everything simmer over medium low heat until the chicken is cooked through, and the sauce has reduced by half.
  • Then, using two forks, carefully shred the chicken into small pieces.

Assemble the tacos

  • 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.

Nutrition

Serving: 1serving, Calories: 269kcal, Carbohydrates: 22g, Protein: 19g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 50mg, Sodium: 982mg, Potassium: 379mg, Fiber: 3g, Sugar: 5g, Vitamin A: 470IU, Vitamin C: 7mg, Calcium: 138mg, Iron: 2mg