This chicken tacos recipe is ideal for a quick weeknight dinner! It can be prepared in under 30 minutes and is sure to be a hit with the whole family. If you prefer not to use the avocado cream, you can top your tacos with guacamole and sour cream. I recommend serving this meal with a fresh, and colorful salad!

Servings: 4

Cooking time: 15 minutes

Ingredients

• 8-12 soft tortillas
• Sharp cheddar cheese, shredded
• Tomatoes, to taste
• Cilantro, to taste

For the chicken :

• 1 lb (454 g) chicken, cut into cubes (about 2 chicken breasts)
• 2 tablespoons vegetable oil
• 2 teaspoons chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon onion powder
• ½ teaspoon garlic powder

For the avocado cream :

• Flesh of one medium avocado (about 1/3 cup of avocado)
• 2 tablespoons of light sour cream
• ½ tablespoon of water
• ½ tablespoon of lime juice
• Salt

Instructions

1. In a large bowl, mix the chicken with the remaining ingredients “for the chicken”. Mix well.
2. Heat a skillet over medium-high heat and add the chicken.
3. Cook the chicken for about 10-12 minutes or until the chicken is no longer pink. Set aside.
4. Put all the ingredients for the “avocado cream” in a large measuring cup or bowl. Blend with an immersion blender until smooth.
5. When ready to serve, warm the soft tortillas in the microwave for a few seconds.
6. Fill the tortillas with the chicken and avocado cream. If desired, add the cheddar cheese, tomatoes, and cilantro according to taste.

Note: You can keep the avocado cream for about 24 hours in the refrigerator.