Spicy Chicken Tacos with Pickled Onion and Avocado

spicy chicken taco in soft shell tortilla with avocado and pickled onion topping
Makes 4
Prep 10 m
Cook 10 m



  1. 1 of 6 Heat oven to 250 degrees . Wrap tortillas in aluminum foil and place in oven.
  2. 2 of 6 In a bowl, combine onion, vinegar, sugar and tsp salt. In another bowl, combine sour cream with lime zest and juice, 1/8 tsp salt and the cayenne.
  3. 3 of 6 In a large nonstick skillet, heat oil over medium-high. Pat chicken dry and sprinkle all over with 1/4 tsp salt. Add to skillet and cook 6 to 8 minutes, turning halfway, until browned and cooked through. Transfer to a cutting board and let rest.
  4. 4 of 6 Reduce heat to low and add orange juice, garlic, chipotle and 1/4 tsp salt to skillet. Cook, stirring, about 2 minutes, until thickened. Remove skillet from heat.
  5. 5 of 6 Thinly slice chicken and return to skillet, tossing to coat.
  6. 6 of 6 Remove tortillas from oven and spread each with 2 tsp chile-lime crema. Divide chicken evenly among tortillas and top with pickled onions and avocado slices.
Nutrition Information for Spicy Chicken Tacos with Pickled Onion and Avocado
Servings Per Recipe: 4
Per Serving: 24 g pro., 19 g sugar, 582 mg sodium, 6 g fiber, 47 g carb., 5 g sat. fat, 16 g Fat, total, 448 kcal cal.