Chicken Tacos with Avocado Yogurt Sauce

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings


  • 4 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 small red onion diced
  • 6 boneless skinless chicken breasts
  • 1 tablespoon cumin + 1 teaspoon
  • 1 lime juiced
  • 1 avocado chopped
  • 1/4 cup plain Greek yogurt
  • 1/2 cup chopped fresh cilantro
  • 1 small jalapeno pepper seeded and diced
  • Sea salt and freshly ground pepper to taste
  • 6 large whole wheat flour tortillas warmed


  • In a large skillet, heat 2 tablespoons olive oil over medium high heat, add garlic and red onion, cooking for 5 minutes. Remove from skillet and set aside.
  • To the skillet add chicken and 1 tablespoon cumin and cook 10 to 12 minutes until chicken is cooked through.
  • In a small bowl, add 1 teaspoon cumin, lime juice, avocado, yogurt, cilantro, jalapeno and sea salt and freshly ground pepper to taste, to make avocado sauce. Stir to combine.
  • Fill tortilla with chicken, add onions and top with avocado sauce.


SERVING SUGGESTION: Spinach Salad - Spinach, salad veggies and dressing all tossed together. VEGETARIAN: Replace chicken breasts with Portobello mushroom caps.
GLUTEN FREE: Make sure Greek yogurt and tortillas are gluten free. NUTRITION: 525 Calories; 16g Fat (26.8% calories from fat); 61g Protein; 34g Carbohydrate; 4g Dietary Fiber; 138mg Cholesterol; 550mg Sodium. Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat.
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