Grilled Chicken Tacos with Avocado Crema
By Judy Kim
Yields:
4
Prep Time:
15 mins
Total Time:
35 mins
Jump to recipeLoad up these tacos with fancy fixings to make your kitchen feel like a taqueria.
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Ingredients
- kosher salt
- Freshly ground black pepper
- 1 Tbsp. cumin
- 1 tsp. chili powder
- 1 1/2 lb. boneless skinless chicken breasts, cut in half
- vegetable oil
- 2 avocados, divided
- 1/2 cup mayonnaise
- 3 limes, divided
- 1/2 cup chopped cilantro, plus more for garnish
- 8 corn tortillas
- 2 cups shredded red cabbage
- 1 cup Pico de Gallo
- 1/2 cup pickled jalapeños, chopped
Directions
- Step 1In a small bowl mix together 1 teaspoon salt, 1/2 teaspoon black pepper, cumin and chili powder. Sprinkle cumin mixture over chicken and massage well.
- Step 2Preheat grill on medium-high and lightly brush grill with oil. Place chicken on grill and cook for 5 minutes, then flip chicken and cook for 5 minutes more. Continue to flip chicken in 5-minute increments until internal temperature reaches 165°, about 20 minutes. Transfer to a clean, medium-sized mixing bowl and cover loosely with foil.
- Step 3In a medium mixing bowl add 1 chopped avocado, mayonnaise, zest of 1 lime, 1 tablespoon lime juice and cilantro; mash together using a fork and whisk until smooth. Remove foil from chicken and shred into bite-size pieces using 2 forks.
- Step 4Warm tortillas in a dry skillet. Transfer to a clean kitchen towel and wrap to keep warm. Continue to warm remaining tortillas.
- Step 5Assemble tacos: In each tortilla layer cabbage, chicken, pico de gallo, remaining avocado cut into slices, jalapeños and cilantro. Serve with remaining limes cut into wedges and a dollop of avocado-cilantro crema.
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