Chicken Fajita Tacos with Avocado Crema is a perfect weeknight dinner because it is quick and easy. And it is healthy and delicious too! The avocado crema goes well with the spices, cumin, paprika, and chili powder. This recipe is excellent for families and meal prep.

chicken fajita tacos with avocado crema

Ingredients for Chicken Fajita Tacos

ingredients for chicken fajita tacos
  • Avocado crema – the combination of avocado and sour cream makes it so creamy.
  • Chicken breast – is a perfect lean protein, but you could use chicken thighs too!
  • Bell Peppers – Use any combination of green, yellow, red, or orange. Bell peppers add lots of color and nutrients.
  • Onions – fajitas must have onions with bell peppers; they go so well together.
  • Spices – chili powder, paprika, and cumin give this recipe a ton of flavor!
  • Corn Tortillas – add more flavor, nutrition, and texture than flour tortillas.

How to Make these Delicious Chicken Fajita Tacos

First, prepare the avocado crema. Add the two avocados, ¼ cup of cilantro, ½ cup of sour cream, ½ teaspoon of salt, and the juice from 1½ limes to a food processor or blender. Blend until smooth. If the mixture is too thick, add one tablespoon of water at a time until at desired consistency. Transfer the avocado crema to a jar or squeeze bottle and then set aside in the refrigerator until ready to use.

Next, heat one tablespoon of olive oil in a skillet over medium-high heat. Add chicken strips, cooking for about 10 minutes until fully cooked. Remove chicken from skillet and set aside.

Then, add the onion, bell peppers, salt, chili powder, paprika, cumin, and black pepper. Saute the onions and peppers for about 8-10 minutes or until the vegetables have softened, stirring occasionally.

Add the chicken to the skillet. Then toss it together with the vegetables, covering the chicken with seasonings. Heat through for 2 minutes. Then turn off the heat.

chicken, bell peppers, and onions cooking in a skillet

Toast the tortillas in a pan for about 3 minutes per side.

Divide the fajita mixture evenly between the tortillas. Top with your favorites, such as shredded Mexican cheese, salsa, chopped cilantro, or shredded lettuce. Then drizzle the avocado crema on top.

chicken fajita tacos with chopped cilantro, avocado crema and shredded Mexican cheese

Chicken Fajita Tacos Nutritional Benefits

Avocados

Avocados are delicious and are also a super nutrient-dense food! Just 1/3 of a medium avocado has 20 vitamins and minerals. And this fantastic fruit has 5 grams of monounsaturated fat and 3 grams of fiber, making it a heart-healthy choice!

Bell Peppers

Bell peppers are sweet instead of spicy and add plenty of nutrients to any dish. One cup of green bell pepper has 120 mg of vitamin C, 2.5 grams of dietary fiber, and only 30 calories. In addition, bell peppers are a good source of beta-carotene, potassium, vitamin A, B6, E, and folate!

sliced raw red orange, and yellow bell peppers

Chicken breast

Chicken breast is a great food choice for a healthy diet because it is an excellent source of lean protein, 26 grams in 3 ounces! Getting adequate lean protein helps preserve and build muscle mass and promote a healthy metabolism. It is also a good source of selenium, phosphorus, vitamin B6, and niacin.

Cumin

Cumin is a spice commonly used in Mexican, Mediterranean, and Southwest Asian cuisines. It has an earthy, nutty, and warm flavor and is distinctive in popular dishes like fajitas and chili.

Cumin has antioxidants that help prevent free radicals from attacking healthy cells. In addition, cumin has anticancer properties, can help treat diarrhea, may kill harmful bacteria, and has an anti-inflammatory effect. What a powerful spice!

Paprika

A delicious spice made from dried peppers, paprika comes in sweet, smoked, and hot. And paprika is a good source of antioxidants such as beta carotene, capsanthin, and lutein; vitamins and minerals such as vitamins A, E, and iron. Vitamin E, beta carotene, and lutein can improve eye health and prevent damage to the eyes. In addition, the capsaicin in hot paprika can reduce inflammation and protect against arthritis and digestive problems.

Avocado crema recipe adapted from Isabel Eats 

Tips

  • Save extra avocado crema for dishes like burrito bowls, salads, and more.
  • Keep the avocado crema in an airtight container in the refrigerator for up to 5 days.
  • Store leftover chicken fajitas (chicken and vegetables) in an airtight container in the refrigerator for up to 3-5 days or freeze for up to 3 months. Keep the filling and tortillas separate.
  • Reheat and assemble with tortillas and toppings.  
  • Use your favorite tortillas or lettuce wraps to make this a low-carb meal!

Be sure to take pictures of your Chicken Fajita Taco masterpiece and tag @noshnourishwander on Instagram if you make this recipe!

Also, pin this recipe to your Pinterest board! And be sure to leave a rating and comments about the recipe! Thank you!

More Healthy and Delicious Recipe Ideas!

chicken fajita tacos with avocado crema
chicken fajita tacos with avocado crema

Easy Chicken Fajita Tacos with Avocado Crema

Chicken Fajita Tacos with Avocado Crema is a perfect weeknight dinner because it is quick and easy.
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Dinner
Cuisine Mexican
Servings 4
Calories 341 kcal

Ingredients
  

Avocado Crema

  • 2 avocados
  • ¼ cup cilantro chopped
  • ½ cup sour cream
  • ½ teaspoon salt
  • juice of limes

Chicken Fajita Tacos

  • 1 tablespoon olive oil
  • 1 pound chicken breast cut into strips
  • ½ white onion thinly sliced
  • 3 bell peppers any color, such as green, red, yellow, or orange, thinly sliced
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 8 corn tortillas

Instructions
 

  • First, prepare the avocado crema. Add the 2 avocados, ¼ cup of cilantro, ½ cup of sour cream, ½ teaspoon of salt, and the juice of 1½ limes to a food processor or blender. Blend until it is smooth. If the mixture is too thick, add 1 tablespoon of water at a time until at desired consistency. Transfer the avocado crema to a jar or squeeze bottle and then set aside in the refrigerator until ready to use.
  • Next, heat 1 tablespoon of oil in a skillet over medium-high heat. Add chicken strips, cooking for about 10 minutes until fully cooked. Remove the chicken from the skillet and set it aside.
  • Then, add the onion and bell peppers along with salt, chili powder, paprika, cumin, and black pepper. Sauté the onions and peppers for about 8-10 minutes or until the vegetables have softened, stirring occasionally.
  • Add the chicken back to the skillet and toss it together with the vegetables to cover the chicken with the seasoning. Heat through for 2 minutes. Then turn off the heat.
  • Toast the tortillas in a pan for about 3 minutes per side.
  • Divide the fajita mixture evenly between the tortillas. Top with your favorites such as shredded Mexican cheese, salsa, chopped cilantro, or shredded lettuce. Then drizzle the avocado crema on top.

Notes

Tips

  • Save any extra avocado crema for other dishes like burrito bowls, salads, and more.
  • Keep the avocado crema in an airtight container in the refrigerator for up to 5 days.
  • Store the leftover chicken fajitas (chicken and vegetables) in an airtight container in the refrigerator for up to 3-5 days or freeze for up to 3 months. Keep the filling and tortillas separate.
  • Reheat and assemble with tortillas and toppings.
  • Use your favorite tortillas or even use lettuce wraps to make this a low carb meal!

Nutrition Information:

serving size 2 tacos with 1 tablespoon of avocado crema
303 calories, 8.2 grams of fat, 83 mg cholesterol, 28 grams of total carbohydrates, 5.6 grams of fiber, 6.6 grams of sugars, 28.8 grams of protein
1 Tbsp of Avocado Crema:
38 calories, 3.3 grams of fat, 3.3 mg cholesterol, 2.2 grams of carbohydrates, 1.2 grams fiber, 0.3 grams sugars, 0.5 grams protein
Keyword chicken, easy
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Dietitian, food lover, and world traveler! Veronica has been a registered dietitian for over 20 years, specializing in clinical and community nutrition. She enjoys wellness, trying new foods, and exploring the globe to learn about different cultures.

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