Citrus Chicken Tacos with Pickled Onion and Southwest Crema

These citrus chicken tacos are bursting with bright, tangy flavors and a hint of smoky heat. Juicy chicken is seasoned with a Southwest spice blend and simmered with Tex-Mex paste, fresh orange juice, and a squeeze of lime. Topped with quick-pickled red onions, sautéed bell peppers, and a drizzle of Southwest crema, every bite is a perfect balance of savory, tangy, and creamy.

Whether you’re looking for a fun weeknight dinner or a crowd-pleasing meal for taco night, this recipe delivers. The pickled onions come together in just 30 seconds in the microwave, and the crema is whisked up in no time. Serve these tacos with warm flour tortillas and extra lime wedges for a truly satisfying meal.

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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 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

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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, 1/4 teaspoon sugar (use 1/2 teaspoon for 4 servings), 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 1/4 teaspoon of the Southwest spice blend (use 1/2 teaspoon for 4 servings). Season with salt and pepper. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the sliced green pepper 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 and the remaining Southwest spice blend. Cook, breaking up the chicken into pieces, until browned and cooked through, 3–4 minutes. If there is excess grease, carefully pour it out. Stir in the Tex-Mex paste, juice from the orange, and a squeeze of lime juice. Bring to a simmer and cook until the sauce has thickened, 2–3 minutes. Taste and adjust seasoning with salt and pepper.
5. While the chicken cooks, wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
6. Divide the warm tortillas between plates. Fill with the chicken mixture and sautéed peppers and onions. Drizzle with the Southwest crema, top with pickled onion (drained), and sprinkle with chopped cilantro. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs work well. Just adjust the cooking time as needed until they are cooked through.

What can I substitute for Tex-Mex paste?

You can use a mix of tomato paste and a pinch of chili powder or cumin as a substitute.

How do I store leftovers?

Store the chicken, veggies, and crema separately in airtight containers in the refrigerator for up to 3 days. Reheat before assembling tacos.