Tacos de Pollo con Salsa de Aguacate
Like you, we love tacos and we love easy. Our pan cooked chicken tacos recipe is both. We top lime marinated chicken with creamy avocado salsa and serve it on fresh corn tortillas for authentic flavor. We’ll show you how to make it.
How to Make
The seasoning for these tacos is super simple, just lime and salt but the results are full of flavor. The meat has a nice citrus tang that is complemented by the mild guacamole salsa.
Ingredients:
Gather the following:
- 4 chicken breast about 1 ½ lbs.
- 4 Key limes (Mexican limes)
- 1 tsp. salt
For an optional extra flavor boost season the chicken with our fajita seasoning and prepare as shown.
Butterfly the chicken breasts so that the meat is an even thickness.
Place chicken in a large mixing bowl and squeeze the juice of the limes over the chicken and then sprinkle with salt.
Turn the chicken to coat evenly with lime juice and salt. Refrigerate for 1 hour turning meat once.
Preheat 2 tablespoons oil over medium heat. Cook for about 4 minutes until the chicken is nicely browned on one side.
Turn and cook for another 4 minutes. Check for doneness and cook for 1 or 2 minutes more if needed.
We cooked the chicken in a skillet but it is great grilled too. Try seasoning the chicken with homemade taco seasoning for a tasty variation.
How to Prepare the Salsa
Gather your ingredients:
- 4 small avocados (2 large)
- 1 serrano chile
- ½ cup Mexican cream
- ¼ medium white onion
- 1 plum tomatoes
- 1 clove garlic
- 12 sprigs cilantro
- ½ teaspoon salt
Choose very ripe soft avocados which will give your salsa a smooth creamy texture. The salsa is mild because we only use 1 serrano chile. If you prefer more heat add 1 extra serrano chile. You do not need to remove the seeds and veins from the chiles.
Chop the tomatoes and onion into small pieces. Set the tomato aside you will add it to the salsa after all of the other ingredients have been Blended.
Add all of the ingredients to your blender and blend until smooth. If you are having difficulty blending because the salsa is too thick add 2 tablespoons of water at a time until you are able to get the consistency that you want.
Pour the salsa into a serving bowl. Gently mix the chopped tomatoes in. The salsa should be nice and creamy.
How to Serve
Slice the chicken into ½″ strips. Preheat the corn tortillas and cover with a clean dish towel to keep warm. Place 3 chicken strips on each tortilla and top chicken with 1 or 2 tablespoons of avocado salsa. Serve with lime wedges on the side. These tacos are great served with classic guacamole too.
Optional Toppings
- Pico de gallo
- Finely shredded lettuce or cabbage
- Thinly sliced radishes
- Crumbled queso fresco
- Shredded jack cheese
- Extra cream, sour or Mexican
- Your favorite salsa
Chicken Tacos with Avocado Salsa Recipe
Ingredients
Avocado Salsa
- 4 small very ripe avocados or 2 large
- 1 serrano chile
- ½ cup Mexican cream crema
- ¼ medium white onion
- 1 plum tomatoes
- 1 clove garlic
- 10 sprigs cilantro
- ½ tsp. salt
Chicken
- 4 chicken breasts about 1 ½ lbs.
- 4 Key limes Mexican limes
- 1 tsp. salt
Other
- 12 corn or flour tortillas
- 4 Key limes Mexican limes for serving as a garnish.
Instructions
Chicken
- Butterfly the chicken breasts so that the meat is an even thickness. Place chicken in a large mixing bowl and squeeze the juice of the limes over the chicken and then sprinkle with salt. Turn the chicken to coat evenly with lime juice and salt. Refrigerate for 1 hour turning meat once.
- Preheat 2 tablespoons oil over medium heat. Cook for about 4 minutes until the chicken is nicely browned on one side.
- Turn and cook for another 4 minutes. Check for doneness and cook for 1 or 2 minutes more if needed.
Salsa
- Chop the tomatoes and onion into small pieces. Set the tomato aside you will add it too the salsa after all of the other ingredients have been Blended.
- Add all of the ingredients to your blender and blend until smooth. If you are having difficulty blending because the salsa is too thick add 2 tablespoons of water at a time until you are able to get the consistency that you want.
- Pour the salsa into a serving bowl. Gently mix in the chopped tomatoes.
Serving
- Slice the chicken into ½" strips. Preheat the corn tortillas and cover with a clean dish towel to keep warm. Place 3 chicken strips on each tortilla and top chicken with 1 or 2 tablespoons of avocado salsa. Serve with lime wedges on the side.
Notes
- Use sour cream if Mexican cream is unavailable.
- Serve with flour tortillas.
- Add an extra serrano chile for a hotter salsa.
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