Spicy Southwest Chicken Tacos with Pico De Gallo and Hot Sauce Crema

These Southwest chicken tacos are packed with bold flavors and fresh ingredients. Tender seasoned chicken is paired with sautéed green pepper and onion, a bright homemade pico de gallo and a creamy hot sauce drizzle that adds just the right kick. Wrapped in warm flour tortillas, every bite is a satisfying blend of textures and tastes.

Perfect for a busy weeknight, this recipe comes together in under 30 minutes using simple, wholesome ingredients. The combination of zesty lime, smoky Southwest spice and cool sour cream crema makes these tacos a crowd-pleaser. Serve them for dinner and watch them disappear!

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Organic Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Zest and quarter the lime. Halve, peel and thinly slice the red onion; mince a few slices until you have 2 tablespoons (4 tablespoons for 4 servings). Finely dice the tomato. Halve, deseed and slice the green pepper into ¼-inch-thick strips.
2. In a medium bowl, combine the chopped chicken with the Southwest Spice Blend and a squeeze of lime juice. Toss to coat and set aside to marinate briefly.
3. In another medium bowl, combine the minced onion, diced tomato, half the lime zest, ¼ teaspoon sugar (½ teaspoon for 4 servings) and a squeeze of lime juice to taste. Season with salt and pepper. This is your pico de gallo.
4. In a small bowl, mix the sour cream with as much hot sauce as you like. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt. Set aside.
5. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add the sliced green pepper and onion, season with salt and pepper and cook, stirring occasionally, until browned and tender, 6-7 minutes. Transfer to a plate. Add another drizzle of oil to the pan, then add the seasoned chicken. Cook until the chicken is cooked through and lightly browned, 3-4 minutes. Stir in the remaining lime zest and a squeeze of lime juice. Season with salt and pepper.
6. Meanwhile, wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide the tortillas among plates. Fill with the chicken and pepper-onion mixture. Top with pico de gallo and drizzle with hot sauce crema. Serve immediately.

Recipe Tips

FAQ

Can I use pre-cooked chicken?

Yes, you can use pre-cooked chicken. Simply toss it with the Southwest spice and lime juice, then warm it in the pan for 1-2 minutes instead of cooking raw.

What can I substitute for sour cream?

Greek yogurt or a dairy-free alternative like coconut yogurt work well as a substitute for sour cream in the crema.

How do I make this recipe gluten-free?

Use gluten-free tortillas (corn or cassava) and ensure your spice blend and hot sauce are certified gluten-free.