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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