Chicken Kid Friendly

Roasted Chicken Tacos with Spicy Avocado Crema

chicken tacos

Roasted Chicken Tacos with Spicy Avocado Crema

I’m almost embarrassed to post these.  I feel like the crazy taco woman.

In fact, I think I’m a taco posting maniac.  I probably serve tacos once a week.  It’s the one night during the week that everyone shows up for dinner, all at the same time.  Really.

I know, this shocked me too.

But let’s face it, tacos are fun food. Fun food prepared with fresh, whole food ingredients and piled into a most delicious corn tortilla. It almost feels like a celebration.

I love hearing the chatter and laughter around my dinner table, filled with those delicious tacos.  Of course, I have two sassy gals so most dinners consist of chatter and laughter… and drama and unsolicited advice from big sister.  Ranger Craig and I don’t even think about chiming in here.

We listen, smile, shake our heads and then ask about grades, homework and boyfriends.  This will most certainly quiet the chatter.  😉

Roasted Chicken Tacos with Avocado Crema

Sometimes I make these tacos simply with the avocado crema, cotija cheese and shredded cabbage.  When I have a bit more time, I serve these tacos with a cilantro slaw.  Either way, they are 100% delicious!  And definitely chatter and laughter inducing.

Serves 4-6

Ingredients

2-3 cups diced roasted chicken (If I don’t have leftover roast chicken, I buy a roasted free-range organic roasted chicken in my market deli)

1 small white onion, diced

1 small bunch cilantro, coarsely chopped

2 ripe avocados

1 lime

½ cup tomatillo salsa or salsa verde (Mexican Green Salsa)

¼ cup crème fraiche or sour cream (if you’d like to make this dairy free just skip the sour cream)

8-12 corn tortillas

Cotija cheese, crumbled (optional)

Extra salsa for garnish (optional)

Shredded cabbage or lettuce for garnish (optional) or Cilantro Slaw

Directions

Place the avocados, salsa, sour cream, a squeeze of lime juice, and a bit of the chopped cilantro in a blender or food processor until the cream is smooth.  Season with salt and pepper to taste.

In a large skillet over medium heat, add a little oil (about a tablespoon) and sauté the onion until wilted and golden.  Add the diced chicken and just cook to warm.

Remove the chicken onion mixture and toss with a small handful of the chopped cilantro.  About ¼ – 1/3 cup or as desired.

Now prepare the taco shells.  Either steam them in a microwave steam bowl, your rice cooker or a stove top steamer.  To make the taco shells a bit more firm use this oven method:

Oven Method

Heat the oven to 375F.  Place a sheet of parchment or foil over two baking sheets and put 4-6 tortillas on each baking sheet.  Brush them with high heat oil on both sides.

Place them in the oven and let them get slightly toasty and soft.  Remove them from the oven and sprinkle lightly with a little salt.  Fold them over into tacos.

Fill the tacos with a few tablespoons of chicken and top with the avocado crema and a sprinkling of cotija cheese.  Serve with shredded cabbage or slaw and extra salsa.

Enjoy!

http://www.muybuenocookbook.com/2012/05/tacos-al-pastor-with-roasted-pineapple-salsa-grilled-pork-tacos/  (MuyBuenoCookbook.com)

Print Friendly

You Might Also Like

43 Comments

  • Reply
    Keep Calm and Eat On
    September 17, 2012 at 9:48 am

    Never thought about using that left over roasted chicken this way. I like this idea. Always wondering about supper ideas…this is very do-able. Thanks! 🙂

    • Reply
      Karista
      September 18, 2012 at 11:50 am

      Thanks so much for the kind comment! Yes, isn’t this a do-able dinner?! I love dinners that quick and yummy. Delicious Wishes 🙂

  • Reply
    Cara Olsen
    September 17, 2012 at 9:53 am

    YUM! I can imagine your family knows this moment well: the one where everyone is excitedly jabbering about this and that, sharing events from the day, and without even knowing it, they take that first bite and all goes . . . . quiet. These tacos would certainly do the job, followed by several Mm’s and Ooh’s.

    😉

    • Reply
      Karista
      September 18, 2012 at 11:51 am

      Hahaha! That’s pretty much what happens. And once the food is gone the conversations resume. 🙂 Hope you’re doing well Cara!! Hugs!

  • Reply
    richardmcgary
    September 17, 2012 at 10:07 am

    I love tacos and these sound wonderful.

    • Reply
      Karista
      September 18, 2012 at 11:51 am

      Thanks Richard. I have to say, I’m a taco lovin’ gal myself. 🙂

  • Reply
    healthygirlandthecity
    September 17, 2012 at 10:09 am

    pinned! thanks for sharing 🙂

    • Reply
      Karista
      September 18, 2012 at 11:52 am

      You’re so welcome! And thanks for pinning! 🙂

  • Reply
    Danny
    September 17, 2012 at 11:06 am

    You can never post too many taco recipes — this is another winner — love the avocado crema!

    • Reply
      Karista
      September 18, 2012 at 11:53 am

      Thanks Danny. I don’t think I could ever eat enough tacos. 🙂 One of my fave meals.

  • Reply
    kelley {mountain mama cooks}
    September 17, 2012 at 11:47 am

    I agree, you can never post enough taco recipes…….. 🙂

    • Reply
      Karista
      September 18, 2012 at 11:53 am

      Thanks Kelley! I just saw your tostadas! OH YUM! I’m so making those with the peach salsa.

  • Reply
    yummychunklet
    September 17, 2012 at 1:43 pm

    Yum! I may have to nix my scheduled dinner and make this instead!

    • Reply
      Karista
      September 18, 2012 at 11:54 am

      Hahaha! I do that too especially when I’m browsing food blogs and something just speaks to me. 🙂

  • Reply
    saffronandhoney
    September 17, 2012 at 2:56 pm

    I’m not surprised 🙂 – tacos and avocados are universally adored by everyone, including me!

    • Reply
      Karista
      September 18, 2012 at 11:58 am

      I love the flavors in Mexican and Latin American food. Especially when it involves avocados. 🙂 One of my Chef Instructors worked in Mexico for 20 years. Consequently, she taught techniqes with Latin recipes. She was a huge influence on my cooking style. Truly a dynamic Chef. I think I’d go back to culinary school just to be in her classes again.

      • Reply
        saffronandhoney
        September 18, 2012 at 1:04 pm

        That’s wonderful, Karista! And that influence really shines through in the best way.

        • Reply
          Karista
          September 18, 2012 at 2:46 pm

          Thanks Ksenia! It’s been a long time since culinary school. I’d love to go back!

  • Reply
    Bam's Kitchen
    September 17, 2012 at 4:19 pm

    I think tacos are like one of the main food groups, right! My teenagers think so at least. I love that advocado creamo.

    • Reply
      Karista
      September 18, 2012 at 11:59 am

      Bam, my teenagers would live on tacos if they could. Hahaha!! Thanks for commenting and have a fabulous week. 🙂

  • Reply
    Shut Up & Cook
    September 17, 2012 at 9:45 pm

    You can never have too many tacos…looks delicious!

    • Reply
      Karista
      September 18, 2012 at 11:59 am

      Amen Sista!! Have a great week 🙂

  • Reply
    frugalfeeding
    September 18, 2012 at 3:12 am

    Yummy, Karista! That avocado crema looks to die for 😀

    • Reply
      Karista
      September 18, 2012 at 12:00 pm

      Frugal, it was so good I was eating right out of the bowl. 🙂

  • Reply
    Tandy
    September 18, 2012 at 9:00 am

    Sounds delicious 🙂

    • Reply
      Karista
      September 18, 2012 at 12:01 pm

      Thanks Tandy! You are always so sweet to comment. I need to head on over and browse your posts and do some catch up reading!! Have a great week. 🙂

  • Reply
    wendy@chezchloe
    September 18, 2012 at 10:02 am

    Just go with it…. new feature is Taco Tuesday!
    Everybody loves tacos. And hell they are even gluten free. We were in Seattle last weekend and boy is GF hot. We don’t have to be GF but we like to try everything.

    • Reply
      Karista
      September 18, 2012 at 12:03 pm

      Hahaha!! You crack me up Wendy. I love it! Taco Tuesday! Yes, Seattle is very GF, in fact, I taught a GF Teen cooking class this summer for PCC Natural Markets. I’m supposed to eat GF, wheat allergies, but I love food too much to be GF all the time. Once in a while I need a big fat slice of sourdough bread. 🙂

  • Reply
    marni zarr
    September 18, 2012 at 5:40 pm

    i’m breaking the tuesday rule and making these tomorrow! easy, different, and they look delicious. your pictures and instructions are perfect for kitchen challenged people like me. xo

    • Reply
      Karista
      September 18, 2012 at 8:53 pm

      I may have to break the Tuesday rule and serve tacos on Friday. 🙂 Thanks Marni! Love you!

  • Reply
    Profiteroles & Ponytails
    September 18, 2012 at 6:46 pm

    My oldest ponytail only wants Tacos on Tuesdays, so creativity with tacos is to be celebrated not labelled as crazy! And, best of all, this is another great way to use leftover chicken! Now I just need some new recipes for Weiner Wednesdays (seriously!).

    • Reply
      Karista
      September 18, 2012 at 8:59 pm

      Hahaha! Thanks Barb. Hmmm…. not sure the darling ponytails would like my version of Weiner Wednesday as I love sauerkraut, mustard and relish on my dogs. 🙂 But, when I was a kid, we had alot of chili cheese dogs. Those were super delish, especially when my Mom served them with her homemade chili and then sprinkled aged cheddar. Ok, now I think I may have to hold a Weiner Wednesday for the Bennett Crew. 🙂

  • Reply
    EverydayMaven
    September 19, 2012 at 2:28 pm

    I serve tacos a couple times a month so I am with you – tacos are always a good idea in my book! These look yummy 🙂

    • Reply
      Karista
      September 19, 2012 at 10:42 pm

      Thank you! Any excuse to have tacos 🙂 Are you attending the October 22 Foodportunity? Just purchased my ticket.

      • Reply
        EverydayMaven
        September 20, 2012 at 9:34 am

        I am working on toddler care for that Monday and hope to have it figured it by this week!

        • Reply
          Karista
          September 20, 2012 at 9:56 am

          I remember those days! If you lived closer or I lived closer I have a 14 year old and 20 year old that both babysit. 🙂

  • Reply
    Kelly Senyei (Just a Taste)
    September 20, 2012 at 6:28 am

    I’m so happy to have found your blog through the kind comment you left on mine 🙂 Your photography is stunning!

    • Reply
      Karista
      September 20, 2012 at 8:14 am

      Thank you Kelly. What a lovely compliment coming from such a fantastic photographer. I’m still learning on my Nikon D5100. It’s a lot of camera for someone with my limited experience of photography. I find it a fun challenge. 🙂

  • Reply
    girlinafoodfrenzy
    September 24, 2012 at 5:53 am

    I love Mexican food and I’m a little spoilt for choice as there’s a late night cantina that my (darling and I) often go to once we finish s shift at work (made for folks like us cause its open till 2:30am-yay!!!)

    As a result I don’t often do Mexican at home but with summer coming up, the BBQ and some toasted tortillas on the grill I might just have to channel these gorgeous specimens here too 🙂

  • Reply
    albertocook
    October 7, 2012 at 2:08 pm

    Thank you for the recipe I think is delicious
    I have a blog of italian dish bue i love chsnge flavors…
    Yuo have more goods recipe.
    bye from Italy.

    • Reply
      Karista
      October 7, 2012 at 10:25 pm

      You are so welcome! I hope you enjoy the recipe. Thanks for stopping by. I’ll be sure to check out your blog. I love Italian food!

  • Reply
    Tacos, Ceviche and a Dessert – Karista's Kitchen
    May 4, 2013 at 6:05 am

    […] Roasted Chicken Tacos with Spicy Avocado Crema. […]

  • Reply
    Cinco de Mayo Recipe Round-up! | Karista's Kitchen
    May 1, 2014 at 10:52 am

    […] Roasted Chicken Tacos with Spicy Avocado Crema […]

  • Leave a Reply