Low Iodine Avocado Crema Chicken Tacos with Fresh Pico

Total time35 min

Prep time20 min

Cook time15 min

Low Iodine Avocado Crema Chicken Tacos with Fresh Pico

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken thighs
1 tsp ground cumin
1 tsp chili powder
Morton & Bassett Chili Powder - 1.9 Oz Simply Organic Organic Chili Powder, 2.89 oz Spicely Organic Chili Powder Salt Free, 1 each Gebhardt Chili Powder Spice - 3 Oz Frontier Co-Op Chili Powder Blend - 1.94 oz
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½ tsp smoked paprika
½ tsp garlic powder
½ tsp salt
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

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
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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