Zesty Citrus Chicken Tacos with Pickled Onion and Southwest Crema

These vibrant tacos bring together the bright flavors of citrus and a touch of Southwest spice for a meal that’s both refreshing and satisfying. Tender seasoned chicken is paired with sautéed bell pepper and onion, all nestled in warm flour tortillas. A quick-pickled onion adds a tangy crunch, while the smoky crema ties everything together with creamy richness.

Perfect for a busy weeknight, this recipe comes together in under 30 minutes using simple, fresh ingredients. Whether you’re feeding the family or hosting a casual taco night, these citrus chicken tacos are sure to become a favorite.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and thinly slice the onion. Quarter the lime. Halve, core and thinly slice the green pepper into strips. Halve the orange. Roughly chop the cilantro.
2. In a small microwave-safe bowl, combine about one quarter of the sliced onion, juice from half the lime, ¼ teaspoon sugar and a pinch of salt. Cover with plastic wrap and microwave for 30 seconds. Set aside to pickle. In another small bowl, combine the sour cream with ¼ teaspoon Southwest Spice Blend. Season with salt and pepper, then stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Set aside.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the green pepper strips and remaining onion. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Season with salt and pepper. Transfer to a medium bowl and wipe out the pan.
4. Heat another drizzle of oil in the same pan over medium-high heat. Add the chopped chicken breast and remaining Southwest Spice Blend. Cook, breaking up the meat, until browned, 3-4 minutes. If there is excess grease, carefully pour it off. Stir in the Tex-Mex paste, juice from the orange and a squeeze of lime juice. Bring to a simmer and cook until the chicken is cooked through and the sauce thickens, 2-3 minutes more. Taste and adjust seasoning with salt and pepper.
5. While the chicken cooks, wrap the flour tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
6. Divide the warm tortillas among plates. Fill with the chicken mixture and the sautéed peppers and onions. Drizzle with the Southwest crema, then top with the pickled onion (drain first) and chopped cilantro. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of breast?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until they reach an internal temperature of 165°F.

How do I make the crema dairy-free?

Substitute the sour cream with a dairy-free yogurt or cashew cream. The flavor may vary slightly but will still be delicious.

Can I prepare the pickled onion in advance?

Absolutely! The pickled onion can be made up to 3 days ahead and stored in an airtight container in the refrigerator.