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Chicken and Avocado Street Tacos

25 min.


4 servings


1 tablespoon olive oil

4 limes, juiced

1 teaspoon chili powder

1 teaspoon sage, dried

1 teaspoon cumin, ground

1 teaspoon oregano, dried, ground

4 chicken breasts

8 (6-inch) La Banderita Corn Tortillas, warmed according to directions

4 avocados, peeled and sliced

Cilantro, chopped

Radishes, sliced thinly

Olé Queso Fresco crumbling cheese

Olé Crema Mexicana, optional


1. In a large bowl, whisk together olive oil, lime juice, and spices to make the marinade for the chicken.

2. Place chicken in marinade and turn to coat. Allow to marinate at least two hours.

3. Grill or pan-fry chicken until thoroughly cooked. Allow chicken to rest for at least 10 minutes before cutting into strips.

4. Hold two warm tortillas in your hand as you assemble the tacos, street-style. Place chicken and remaining ingredients in center of taco, and garnish with cilantro, radishes, crumbling cheese, and crema. Repeat with remaining tacos. Serve immediately.

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