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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


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


  • 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.



  • 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