chicken tacos with an avocado and chipotle cream recipe

chicken tacos with an avocado and chipotle cream

prep time: 30 minutes
cook time: 10 minutes
ready in: 40 minutes

makes: 4 servings, 2 tacos each


  • 1 lb. boneless skinless chicken breast
  • 2 Tablespoons lemon juice
  • 1 garlic clove, minced
  • 1/2 Tablespoon Dijon mustard
  • 1/2 Tablespoon honey
  • 1/4 cup olive oil
  • 2 Tablespoons red wine vinegar
  • 1/2 cup sour cream
  • ¼ cup Chipotle chile sauce (depending on desired level of spice)
  • 1/2 cup purchased guacamole
  • 1/2 lime, juiced
  • 1 cup purchased Pico de Gallo salsa
  • ½ cup shredded Mexican blend cheese
  • 8 (6 in) corn tortillas
  • 2 cups shredded iceberg lettuce

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Heat grill to medium-high heat and spray with cooking spray.
  2. Combine lemon zest, lemon juice, garlic, mustard, honey, oil and vinegar in a small bowl.
  3. Pour over chicken, cover with plastic wrap and refrigerate for 30 minutes.
  4. While chicken is marinating, combine sour cream, chipotle sauce, guacamole, and lime juice, in a blender until smooth and refrigerate until ready to serve.
  5. Grill chicken for 5 minutes on each side or until internal temperature reaches 165°F. Allow to cool, and then slice into thin strips.
  6. In a large non-stick skillet, heat ¼ cup Pico de Gallo salsa and add chicken slices. Sauté until heated through.
  7. Warm Tortillas in microwave for approximately 30 seconds (wrapped in a damp paper towel).
  8. Fill each tortilla with chicken, lettuce, salsa, cheese, and top with a drizzle of the avocado chipotle cream.

Per serving: 470 calories, 22g fat, 8g saturated fat, 95mg cholesterol, 1170mg sodium, 37g carbohydrate, 5g fiber, 9g sugars, 31g protein