Spiced Chicken Tacos with Salsa Fresca and Chipotle Lime Crema

These spiced chicken tacos bring bold, smoky flavors to your dinner table in under 30 minutes. Tender chicken strips are seared until golden, then simmered in a rich tomato sauce seasoned with fajita spices. The result is a savory filling that pairs perfectly with warm flour tortillas.

Top each taco with a bright tomato-scallion salsa, quick-pickled red onions and a drizzle of chipotle lime crema. The combination of tangy, spicy and creamy elements makes every bite irresistible. Serve with lime wedges for an extra burst of freshness.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve and peel the red onion; finely chop one half and thinly slice the other half. Core, deseed and finely chop the poblano pepper. Finely dice the Roma tomato. Trim and thinly slice the scallions. Quarter the lime.
2. In a small microwave-safe bowl, combine the white wine vinegar, 1 teaspoon sugar, a large pinch of salt and 1 tablespoon water. Stir to dissolve the sugar and salt. Add the sliced onion and stir. Microwave for 30 seconds, then set aside to quick-pickle, stirring occasionally.
3. Pat the chicken breast strips dry with paper towels. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the chicken and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Transfer the chicken to a plate and set aside. If needed, wipe out the pan.
4. While the chicken cooks, make the crema: in a small bowl, combine the sour cream, a squeeze of lime juice, ¼ teaspoon chipotle powder (add more to taste) and a pinch of salt and pepper. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. In a medium bowl, combine the diced tomato, sliced scallions, a large squeeze of lime juice and salt and pepper to taste. Set aside.
5. Heat another drizzle of oil in the same pan over medium-high heat. Add the chopped onion and poblano, season with salt and pepper and cook, stirring occasionally, until softened, 3-4 minutes. Return the chicken to the pan. Add the fajita spice blend, tomato paste, chicken stock concentrate and ¼ cup water. Cook, stirring, until the sauce is slightly reduced and the chicken is coated, 2-3 minutes. Season with salt and pepper to taste.
6. Wrap the flour tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide the chicken filling among the tortillas. Top with the tomato salsa, pickled onions (drained) and a drizzle of chipotle lime crema. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of chicken breast strips?

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

How can I make this recipe dairy-free?

Substitute the sour cream with a dairy-free alternative like coconut yogurt or cashew cream and use dairy-free tortillas.

Can I prepare the toppings in advance?

Absolutely! The salsa, pickled onions and crema can be made up to a day ahead and stored in the refrigerator.