Shredded Chicken Tacos with Avocado Crema

These Shredded Chicken Tacos combine tender, seasoned chicken with fresh toppings and a creamy avocado sauce, all wrapped in warm corn tortillas. This recipe balances traditional Mexican flavors with a modern twist, making it perfect for a family dinner or casual gathering. It's also gluten-free and can be made dairy-free by omitting the crema.

Ingredients:

• 2 cups cooked shredded chicken
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 8 corn tortillas
• 1 avocado, pitted and peeled
• 1/4 cup sour cream or Greek yogurt
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped
• 1 cup diced tomatoes
• 1 cup shredded lettuce
• 1/2 cup crumbled queso fresco (optional)

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the shredded chicken, cumin, smoked paprika, salt, and pepper. Stir to combine and heat through for about 5-7 minutes.
2. While the chicken is heating, prepare the avocado crema. In a blender, combine the avocado, sour cream or Greek yogurt, lime juice, and cilantro. Blend until smooth and season with salt to taste.
3. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable.
4. Assemble the tacos by placing a generous portion of the shredded chicken on each tortilla. Top with diced tomatoes, shredded lettuce, and a drizzle of the avocado crema. Sprinkle with queso fresco if desired.
5. Serve immediately and enjoy your delicious tacos!