Spicy pan grilled fowl and avocado tacos topped with a creamy cilantro lime sauce. These tasty tacos are bursting with style and are made in beneath 30 minutes!
Take tacos to a complete new stage with the addition of avocado and my favourite cilantro cream sauce. If you’ve had my generic shrimp tacos, then you’re going to love this fowl version. The fowl and avocado make a delicious pair and complement every different perfectly. The actual star of the dish is this flavor-packed cilantro lime sauce. It’s creamy, zesty and makes a delicious addition to the fowl and avocado.
The fowl is seasoned with taco seasoning and garlic. You can use it proper after seasoning it or marinate it within the fridge for as much as 48 hours. Once you’re in a position to prepare dinner the chicken, merely prepare dinner it at the stove-top in a number of teaspoons of oil. And as the fowl is cut into small chew measurement pieces, it's going to soak up all of the style and fowl will prepare dinner in beneath 15 minutes!
Spicy Chicken and Avocado tacos with Creamy Cilantro Lime Sauce
Stove-top grilled fowl tacos topped with avocado and a creamy zesty cilantro lime sauce in beneath 30 minutes.
Course Dinner
Cuisine Mexican
Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
Servings four people
Ingredients
For the Chicken
1 pound fowl breasts cut into chew measurement pieces
2 tbsp olive oil
2 clove garlic overwhelmed or minced
1 tbsp chili powder
1/2 teaspoon flooring cumin
1/4 teaspoon onion or garlic powder
1/4 teaspoon kosher salt
1 tbsp olive oil
squeeze of lime optional
cilantro lime sauce
1/2 cup sour cream or Greek Yogurt or Mayo
1/4 cup cilantro
1 clove garlic
1 teaspoon lime juice
salt and pepper to taste
To Assemble
2 avocados, sliced
6-8 small tortillas corn or flour
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Instructions
To Make Chicken
Chop 2-3 medium fowl breasts into small bite-size pieces. In a medium bowl whisk collectively olive oil, garlic, chili, cumin, onion powder, and salt. Add in fowl and toss to coat completely. Cover and refrigerate for not less than 10 minutes or as much as 48 hours.
To cook: Heat a huge heavy-duty or forged iron skillet on excessive warmth for 1 minute. Add the olive oil and chicken. Cook fowl in a skillet over medium-high warmth till charred and cooked through, 8-12 minutes. Turn off warmth and end with a squeeze of lime (optional).
To Make the Cilantro Lime Sauce
Add the sour cream, cilantro, garlic, lime juice and salt & pepper to blender or meals processor. Blend for 30 seconds to not less than one minutes or till creamy.
To Assemble:
Char tortillas on stove-top if desired. Add a few of the fowl to the warmed tortillas. Top with avocado and cilantro sauce.