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

These Southwest chicken tacos are a fiesta of flavor in every bite. Tender chicken breast is seasoned with a bold Southwest spice blend, then seared to perfection. Paired with sautéed green peppers and onions, a zesty homemade pico de gallo and a creamy hot sauce drizzle, these tacos are anything but ordinary.

Whether you’re feeding the family or hosting taco night, this recipe comes together quickly with simple ingredients. The combination of fresh lime, juicy tomatoes and a kick of hot sauce will have everyone reaching for seconds. Serve in warm flour tortillas for a satisfying meal that’s sure to become a favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Zest the lime and cut it into quarters. Halve the red onion, peel it and thinly slice it. Mince a few slices to get 2 tablespoons (4 tablespoons for 4 servings). Finely dice the tomato. Halve the green pepper, remove seeds and slice into ¼-inch strips.
2. In a medium bowl, toss the chopped chicken breast with the Southwest spice blend and a squeeze of lime juice. Set aside to marinate while you prepare the other ingredients.
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. Season with salt and pepper. Set the pico de gallo aside.
4. In a small bowl, mix the sour cream with hot sauce to taste. Add water 1 teaspoon at a time until the crema reaches a drizzling consistency. Season with salt.
5. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add the sliced green pepper, sliced onion, salt and pepper. Cook, stirring occasionally, until browned and tender, 6-7 minutes. Transfer to a plate.
6. Add another drizzle of oil to the pan and add the marinated chicken. Cook until the chicken is cooked through and no longer pink, 3-4 minutes. Stir in the remaining lime zest and a squeeze of lime juice. Season with salt and pepper.
7. Wrap the tortillas in damp paper towels and microwave until warm, about 30 seconds. Divide the tortillas among plates. Fill with the chicken and vegetables. Top with pico de gallo and drizzle with crema. Serve immediately.

Recipe Tips

FAQ

Can I use shrimp instead of chicken?

Yes, shrimp works great in this recipe. Simply swap the chicken for peeled shrimp and adjust cooking time to 3-4 minutes until opaque.

How can I make these tacos dairy-free?

Use a dairy-free sour cream alternative or skip the crema entirely. The tacos are still delicious with just pico de gallo.

Can I prepare the pico de gallo ahead of time?

Absolutely! The pico de gallo can be made up to a day in advance and stored in the refrigerator. Just give it a stir before serving.