Low Sodium Avocado Crema Chicken Tacos with Fresh Pico

Total time35 min

Prep time20 min

Cook time15 min

Low Sodium Avocado Crema Chicken Tacos with Fresh Pico

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken thighs
Simple Truth Boneless & Skinless Chicken Thighs Signature Farms Bone-In Chicken Thigh Value Pack - 4.5 Lb Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Tyson All Natural Fresh Chicken Thighs Signature Farms Bone In Chicken Thighs - 2.00 Lb
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1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp garlic powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 tbsp olive oil

For the pico de gallo

3 roma tomatoes, seeded and finely diced
½ small white onion, finely diced
1 jalapeño, seeded and finely diced
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice (from about 1 lime)
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the avocado crema

2 ripe avocados, pitted and peeled
½ cup sour cream
2 tbsp fresh lime juice (from about 1 lime)
1 small garlic clove, roughly chopped
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2–3 tbsp water

For serving

8 small corn tortillas
lime wedges (optional)

Instructions

1
Combine the cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper in a small bowl. Pat the chicken thighs dry with paper towels, then rub the spice mixture evenly over both sides of each thigh.
2
In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the chicken thighs in a single layer and cook undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 4–5 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part.

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