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Crispy Cheese Chicken Tacos with Avocado Cilantro Sauce.

Crispy Cheese Chicken Tacos with Creamy Avocado Cilantro Sauce

Enjoy these Crispy Cheese Chicken Tacos with Avocado Cilantro Sauce for a delightful taco night experience.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons extra virgin olive oil replace with avocado oil if desired
  • 1 lb ground chicken can be substituted with ground beef or turkey
  • 1 medium yellow onion use shallots for a milder taste
  • 1 teaspoon chipotle chili powder adjust quantity based on heat preference
  • 1 teaspoon ground cumin use coriander as an alternative
  • 1 teaspoon garlic powder fresh minced garlic can also be used
  • 1/2 cup red enchilada sauce substitute with green enchilada sauce if preferred
  • 1/2 teaspoon kosher salt replace with sea salt if desired
For Assembly
  • 1 cup shredded Mexican cheese or use a mix of cheddar and Monterey Jack
  • 8 pieces flour or corn tortillas corn tortillas work well for a gluten-free option
  • 2 whole jalapeños omit for a milder option
For the Avocado Cilantro Sauce
  • 1 whole avocado substitute with guacamole if preferred
  • 1/4 cup salsa verde opt for store-bought or homemade
  • 1/2 cup plain Greek yogurt or sour cream, use dairy-free yogurt for a vegan option
  • 1 tablespoon lime juice lemon juice can be a substitute
  • 1 tablespoon honey maple syrup can be used for a vegan alternative
  • 1 handful fresh cilantro feel free to omit if you're not a fan

Equipment

  • Blender
  • Skillet

Method
 

Preparation
  1. In a skillet, heat about 2 tablespoons of extra virgin olive oil over high heat.
  2. Add 1 lb of ground chicken and 1 finely chopped yellow onion to the skillet. Cook for about 5 minutes, stirring frequently, until the chicken is browned and the onion is soft.
  3. Sprinkle in 1 teaspoon of chipotle chili powder, 1 teaspoon of ground cumin, 1 teaspoon of garlic powder, and 1/2 teaspoon of kosher salt. Pour in 1/2 cup of red enchilada sauce; simmer for an additional 5 minutes until the sauce thickens slightly.
  4. In a blender, combine 1 ripe avocado, 1/4 cup of salsa verde, 1/2 cup of plain Greek yogurt, juice of 1 lime, 1 tablespoon of honey, and a handful of fresh cilantro. Blend until the sauce is creamy and smooth.
  5. Lay a flour or corn tortilla flat on a clean surface. On one half, layer the chicken filling and top with shredded Mexican cheese. Fold the tortilla over and press gently to seal. Repeat until all tortillas are filled.
  6. In the same skillet, arrange sliced jalapeños in a circle, sprinkle cheese in the center, and place one taco next to the cheese. Cook for about 3-5 minutes, allowing the cheese to melt and crisp around the taco.
  7. Serve the tacos warm, drizzled with the avocado cilantro sauce and your desired toppings.

Nutrition

Serving: 1tacoCalories: 300kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Garnish with extra cilantro or lime wedges for a fresh touch. Store leftover tacos in an airtight container for up to 3 days. To reheat frozen tacos, thaw overnight in the fridge, then heat in a skillet until warmed through and the cheese is crispy again.

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