Easy Chicken Tacos with Avocado Cilantro Sauce
These easy Chicken Tacos with Avocado Cilantro Sauce are a quick 20-minute dinner with tender, smoky seasoned chicken, warm tortillas, and an irresistible creamy green sauce.
Cook the chicken in the air fryer, skillet, or oven-whichever works best for you-then add your favorite taco toppings and dinner is ready.
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Why You'll Love These Chicken Tacos
- Ready in 20 minutes: An easy dinner for busy weeknights.
- Choose your cooking method: Use the air fryer, stovetop, or oven.
- That avocado sauce: Creamy, fresh, and delicious with the smoky chicken.
- Easy to customize: Add your favorite tortillas and taco toppings.
If you love chicken tacos? Try this easy chicken taco bowl for a twist on the classic! Or for another easy option using cooked or leftover chicken, these Baked Chicken Tacos are always a favorite.
Recipe Overview
Tender, seasoned chicken tucked into warm tortillas with red onion, cilantro, and a creamy avocado cilantro sauce.
- Recipe Time: About 20 minutes
- Servings: 4
- Cooking Methods: Air fryer, skillet, or oven
- Equipment: Large skillet, air fryer, or sheet pan; blender or food processor for the sauce
How to Cook the Chicken
Use whichever method works best for your kitchen. Cooking times can vary slightly depending on the thickness of the chicken; it's ready when the thickest part reaches 165°F.
Air Fryer: Arrange the seasoned chicken in a single layer in the air fryer basket. Air fry at 415°F for 10-12 minutes, or until browned and cooked through.
Skillet: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for about 4-5 minutes per side, or until nicely browned and cooked through.
Oven: Arrange the chicken on a baking sheet and bake at 425°F for about 20 minutes, or until cooked through.
Let's Make Chicken Tacos!
Step 1: Cook the Chicken
- Combine the spices and sprinkle them over the chicken thighs.
- Add the oil and toss until the chicken is evenly coated.
Step 2: Cook the Chicken
Choose your favorite cooking method above and cook until browned, juicy, and the thickest part reaches 165°F.
Step 3: Make the Avocado Cilantro Sauce
- While the chicken cooks, blend the avocado, sour cream or yogurt, cilantro, garlic, lime juice, and salt until smooth. Add a little water as needed to reach your desired consistency.
Step 4: Assemble the Tacos
Let the cooked chicken rest briefly, then chop it into bite-size pieces and squeeze with fresh lime juice. Fill warm tortillas with chicken, avocado cilantro sauce, red onion, cilantro, and any other favorite toppings.
How to Serve
Serve the tacos with extra avocado cilantro sauce, chopped cilantro, avocado, salsa, lime wedges, or Quick Pickled Red Onions for a bright, tangy topping. For a simple dinner, add tortilla chips, corn, a green salad, or this easy Mexican Street Corn Dip alongside.
Easy Chicken Tacos with Avocado Cilantro Sauce
Equipment
- Vegetable Chopper Quick work of chopping onions!
- Food Processor or Blender
Ingredients
Chicken Tacos
- 1 pound boneless skinless chicken thighs
- 1 teaspoon paprika
- ¼ teaspoon smoked paprika
- ¾ teaspoon kosher salt
- 1 ½ teaspoon brown sugar
- 1 teaspoon cornstarch
- 2 teaspoons cooking oil like avocado oil
- tortillas for serving (I prefer corn tortillas)
- chopped red onion for serving
Avocado Cilantro Sauce
- 1 avocado
- ½ cup sour cream or plain Greek yogurt
- ½ cup fresh cilantro finely chopped (1 big bunch)
- 1 garlic clove
- juice from 2 limes about 1 tablespoon
- ½ teaspoon salt or to taste
- water as needed for consistency
Instructions
- Season the Chicken: Combine the paprika, smoked paprika, salt, brown sugar, and cornstarch. Sprinkle over the chicken, add the oil, and toss until evenly coated.
- Cook the Chicken: Cook using one of the methods below until the thickest part reaches 165°F:Air Fryer: Air fry at 415°F for 10-12 minutes.Skillet: Cook in a large skillet over medium-high heat for about 4-5 minutes per side.Oven: Bake on a sheet pan at 425°F for about 20 minutes.
- Make the Sauce: While the chicken cooks, blend the avocado, sour cream or yogurt, cilantro, garlic, lime juice, and salt until smooth. Add water as needed to thin.
- Assemble the Tacos: Rest the chicken briefly, then chop into bite-size pieces and squeeze with lime juice. Fill warm tortillas with chicken, avocado cilantro sauce, red onion, cilantro, and favorite toppings.
Video
Notes
- Chicken: Boneless skinless thighs are especially juicy and flavorful, but chicken breasts also work. If the breasts are thick, slice them horizontally into thinner cutlets for quicker, more even cooking. Cooking times may vary; chicken is done when the thickest part reaches 165°F.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Delicious! That sauce just makes the recipe. So good.
Thank you, Mary! I’m so happy you enjoyed these tacos. That avocado-cilantro sauce is one of my favorite parts, too—it adds so much flavor. I really appreciate you taking the time to let me know!
These chicken tacos are amazing. The avocado cilantro sauce has me thinking about a million ways I can use it (salads, yes, even dips). It's so easy, light, and perfect for quick meals that are super delicious! Often requested at my house.