This is one of those recipes that you make once and you can’t wait to make it again and again.

We love to dine at Bazille cafe in Nordstrom in the International Mall in Tampa.

Since my last name is routine, I always order the warm asian chicken salad (which I still need to recreate!) but like a month ago we tried their cilantro lime chicken tacos and we loved them. We had them as an appetizer (“to share”) and we ended up ordering another serving for each, it is that good!

The only problem I have is that I sometimes find the food outside a little too over seasoned, especially when it comes to garlic. I love garlic but I don’t want to perspire garlic…

So I had to try to make these chicken tacos at home, and they were a total success. I paired them with Avocado crema and what can I tell you, they were delicious!

The combination of the chicken, grilled with lime and cilantro, the creamy avocado sauce and the toasted corn tortilla topped with some cotija cheese, fresh lettuce, red peppers and radish are simply out of this world.

The best part of this recipe is not only how delicious it is, it is also easy and so much fun to eat! It is a quick fix for dinner and also to entertain (friends or yourself!). I am always in for Taco night!

The chicken is basically grilled on the skillet with lime, cilantro, garlic, onions and herbs with a touch of soy and Worcestershire sauce – that simple. I used the store-bought corn tortillas that you place in the oven for 7 minutes before you use them (yeah those) and they were crunchy and divine!

I spread the avocado crema on the tortilla and then place the lettuce. Then I layered the chicken with the toppings and you can be flexible with the toppings that you like! I used tomatoes, red bell pepper, lettuce, radish, cotija cheese and cilantro. A squeeze of fresh lime and you will be on your way to taco heaven!

I made avocado crema with yogurt instead of the usual sour cream, just because I had good plain greek yogurt at home and also because it would be a little lighter. I added a couple of tablespoons of shallots, lime and cilantro just to give it a little hint of guasacaca flavor (the Venezuelan avocado sauce). It turned out incredible and combined with the tacos was fantastic!

The avocado crema can also be used with avocado toasts, nachos, sandwiches, bagels, etc.

Here’s the recipe.

Cilantro Lime Chicken Tacos with Avocado Crema

Makes 8 tacos

Ingredients

Chicken

1 tbsp of olive oil

1 lb of ground chicken

1/2 cup of fresh cilantro, chopped

2 cloves of garlic, minced

1 sweet onion, chopped

1 tsp of salt

1/2 tsp of black pepper

1/2 tsp of cumin

1 tbs of soy sauce

1 tbs of Worcestershire sauce

2 tbs of fresh lime juice

1/2 cup of chicken or vegetable  broth

Toppings

2 cups of iceberg lettuce, shredded

1/2 cup of of cotija cheese or quest fresco shredded

1/2 cup of red pepper, chopped

1 fresh tomato, chopped

2 radishes, sliced

fresh cilantro sprigs for garnishing

fresh lime

Taco shells (I used these ones)

Avocado crema

2 small avocados

1/2 cup of plain greek yogurt

3 tbs of lime juice (you can add more if you like)

2 tbs of chopped shallots

salt and black pepper to taste – I used 1/4 tsp of salt and a pinch of black pepper

1 tbsp of fresh cilantro, chopped

 

 

Instructions

Place olive oil in a large pan  over a medium-high heat until it begins to simmer. Add onions, a pinch of salt and pepper. Cook until the onions  start to soften, approximately 8-10 minutes.
Add the ground chicken and the cilantro. Allow it to brown, crumbling the meat with a fork as it cooks. Season with salt, pepper and cumin. Continue stirring and add the lime, soy sauce and Worcestershire sauce. Add the broth and stir to remove the bits from the bottom of the pan. Let reduce for a few minutes but don’t let it dry completely. Cover and set aside.

For the avocado crema:

Place avocado, yogurt, cilantro, lime juice, salt, pepper and shallots in the food processor and process until smooth or until you obtain the desired consistency.

Place the tortillas or taco shells in the oven and follow the package instructions – basically bake for 7 minutes at 325° Fahrenheit.

Spread about a tsp of avocado crema on the bottom of the shell and add a layer of shredded lettuce. Add 2 tbs of chicken then add the tomatoes, red pepper, cheese, radish and cilantro. Add more avocado sauce and a squeeze of lime.