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Quick Weeknight Southwest Chicken Tacos with Creamy Avocado Lime Sauce

Close-up of three delicious southwest chicken tacos topped with creamy green sauce and cilantro.
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Make these flavorful Southwest chicken tacos quickly for a weeknight dinner. This recipe uses simple spices and includes a fresh, creamy avocado lime sauce.

Ingredients

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  • 1.5 lb boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chicken broth
  • 12 small corn tortillas
  • For the Sauce: 1 ripe avocado, 1/4 cup fresh cilantro, juice of 1 lime, 2 tablespoons water, pinch of salt
  • For Toppings: Salsa, crumbled cotija cheese, sliced jalapeños

Instructions

  1. Season the chicken breasts lightly with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side until browned. Remove chicken and set aside.
  3. Add onion and bell pepper to the same skillet. Cook until softened, about 5 minutes.
  4. Stir in chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Cook for 1 minute until fragrant.
  5. Return the chicken to the skillet. Add black beans, corn, and chicken broth. Bring to a simmer.
  6. Reduce heat to low, cover, and cook for 15 minutes, or until the chicken is cooked through and easily shredded.
  7. Remove chicken and shred it using two forks. Return the shredded chicken to the skillet and mix well with the vegetables and liquid.
  8. While the chicken simmers, prepare the sauce: Combine avocado, cilantro, lime juice, water, and salt in a small food processor or blender. Blend until completely smooth, adding a tiny bit more water if needed to reach a drizzly consistency.
  9. Warm the corn tortillas according to package directions (a dry skillet works well).
  10. Assemble the tacos: Fill each warm tortilla with the Southwest chicken mixture. Top with the creamy avocado lime sauce, salsa, cotija cheese, and jalapeños.

Notes

  • For a faster preparation, use pre-cooked rotisserie chicken instead of raw chicken breasts. Shred the rotisserie chicken and add it during step 5.
  • If you prefer flour tortillas, use those instead of corn tortillas.
  • You can substitute ground turkey for the chicken if you wish.

Nutrition

Find it online: https://pureplatepath.com/southwest-chicken-tacos-recipe-easy-dinner/