Smoky Chicken and Avocado Tacos

Name: Smoky Chicken and Avocado Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 lb. chicken thighs; 1 tablespoon smoked paprika; 1 teaspoon ground cumin; 1/2 teaspoon garlic powder; 2 tablespoons extra-virgin olive oil; Juice of 1 lime; kosher salt; 2 small avocados; 8 flour tortillas; chopped fresh onion and cilantro, lime wedges, sour cream, salsa, hot sauce, etc

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
marinating time
30 mins
Total Time
20 mins
Servings
4 servings
Calories
660 kcal
Course
Main Course
Cuisine
Mexican

Smoky Chicken and Avocado Tacos

Jacqueline Bell

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These smoky chicken and avocado tacos come together in only 20 minutes! They'll be your new favorite easy weeknight recipe for taco night and the whole family will love them.

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Ingredients

Servings

1 lb. chicken thighs cut into roughly 2-inch pieces
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon garlic powder
2 tablespoons extra-virgin olive oil divided
Juice of 1 lime divided (about 2 tablespoons)
kosher salt to taste
2 small avocados diced
8 flour tortillas (see notes)
chopped fresh onion and cilantro, lime wedges, sour cream, salsa, hot sauce, etc. for serving (optional)

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Instructions

Mix the chicken thighs, smoked paprika (1 tablespoon), cumin (1 teaspoon), garlic powder (1/2 teaspoon), 1 tablespoon of the oil, 1/2 of the lime juice, and 1/2 teaspoon of kosher salt in a bowl or zip-top bag. Allow to marinate for at least thirty minutes, preferably overnight.
Heat a heavy skillet over medium-high heat and add the remaining 1 tablespoon oil. Cook the chicken for 4-5 minutes on each side, trying not to move it as much as possible, until fully cooked and seared/browned on the outside.
Meanwhile, mix together the diced avocado, remaining 1/2 of the lime juice, and salt to taste in a small bowl. Wrap the tortillas in a damp towel and place in a tortilla warmer or plate, microwave for 15-20 seconds to warm.
When chicken is cooked, transfer to a cutting board and allow to rest for 5-10 minutes. Shred with two forks.
Top each tortilla with some chicken and avocado mixture, as well as any optional toppings you want.

Equipments used:

Notes

A note on the tortillas: For a gluten free version of this recipe, be sure to use corn tortillas. These are smaller, so you'll be able to stretch it to about 12 total tacos, whereas if you use flour it will be more like 8. Use lettuce wraps, serve over cauliflower rice, or toss in a salad for a low-carb, paleo version.
Time saving tip: if you don't have time to marinate the chicken or forgot to, no worries! Just skip it.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

Nutrition Information

Show Details

Calories 660kcal (33%) Carbohydrates 41g (14%) Protein 26g (52%) Fat 45g (69%) Saturated Fat 9g (45%) Cholesterol 111mg (37%) Sodium 508mg (21%) Potassium 861mg (25%) Fiber 9g (36%) Sugar 4g (8%) Vitamin A 1097IU (22%) Vitamin C 10mg (11%) Calcium 93mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 660 kcal

% Daily Value*

Calories	660kcal	33%
Carbohydrates	41g	14%
Protein	26g	52%
Fat	45g	69%
Saturated Fat	9g	45%
Cholesterol	111mg	37%
Sodium	508mg	21%
Potassium	861mg	18%
Fiber	9g	36%
Sugar	4g	8%
Vitamin A	1097IU	22%
Vitamin C	10mg	11%
Calcium	93mg	9%
Iron	4mg	22%