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Chicken Tacos with Chipotle Lime Crema

Cook 30 min. | Servings 8

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1 1/2 pounds boneless, skinless chicken thighs

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons olive oil

2 teaspoons ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

1/4 teaspoon chipotle chili powder

1/2 teaspoon onion powder

1 cup grape tomatoes, quartered

1/2 red onion, finely diced

1 lime juiced

8 to 12 Azteca Soft & Tender Original Thin Flour Tortillas

4 ounces queso fresco cheese, crumbled

1 avocado, sliced

Extra limes for garnish



3 tablespoons Greek yogurt

3/4 cup half and half

1 tablespoon adobo sauce, from a can of chipotles in adobo

Juice of half a lime

Zest half of a lime

1/8 teaspoon salt


  1. Preheat the oven to 375 degrees F.
  2. Heat a large oven-safe skillet over medium-high heat. Season chicken with salt and pepper. Add the olive oil to the skillet and once it’s hot, add in the chicken. Brown the chicken on both sides. Cover the skillet and place it in the oven, roasting for 20 minutes. In a bowl, combine the cumin, paprika, chili powder and onion powder in a bowl. Set aside
  3. While the chicken is cooking, combine the diced onion, tomatoes and cilantro in a bowl with the juice of the lime. Add a sprinkle of salt and pepper. Set aside.
  4. In another bowl, whisk together the yogurt, half and half, adobo, lime juice, and zest and salt, whisking well to combine. Set aside.
  5. As soon as the chicken is finished cooking, add it to the bowl of your electric mixer, or a bowl that you can use a hand mixer with. Turn the mixer on to low speed for a few seconds to break up the chicken. Add the spices to the mixer and mix the chicken on low speed for a full minute or two to completely shred and mix with the spices.
  6. To assemble the tacos, place the chicken in a tortilla and top with the quick salsa, the crumbled cheese and a drizzle of the crema. Serve with avocado on the side or on top and a fresh squeeze of lime.

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