Chicken and Cherry Tomato Tacos with Avocado Crema

Chicken & Cherry Tomato Tacos with Avocado Crema @themerrythought
Ever since we made the Chicken & Cabbage Tacos with Cilantro Cream I’ve been on a mission to find really good taco recipes.  Specifically ones that have a special dressing for them.  Those ones seem to really make the tacos stand out as amazing! These tacos fall into that category!
Chicken & Cherry Tomato Tacos with Avocado Crema @themerrythought
Between the cilantro-lime tomatoes and the avocado crema, I was in taco heaven. The avocado crema served with these is delicious. I used the leftover sauce as a dip with tortilla chips and it was so good just like that. So even if you’re just looking for a new chip dip, this crema is worth making. With Cinco de Mayo coming up on Monday, these tacos might need to be on your to-make list to celebrate!
Chicken & Cherry Tomato Tacos with Avocado Crema @themerrythought
Chicken & Cherry Tomato Tacos with Avocado Crema @themerrythought

Chicken and Cherry Tomato Tacos with Avocado Crema
(makes about 8-10 small tacos)

3 cups mixed cherry tomatoes, quartered
3 tablespoons finely chopped cilantro
juice of 1 small lime
salt & pepper

1 avocado, halved, pitted and peeled
1/2 cup sour cream
1-2 garlic cloves, minced
2 tablespoons finely chopped cilantro
juice of 1 small lime
salt

1 small rotisserie chicken, meat shredded, skin and bones discarded
1/2 teaspoon chile powder
1/2 teaspoon cumin
1-2 tablespoons lime juice
salt & pepper

6-inch corn tortillas
goat cheese crumbles
cilantro

In a medium bowl, toss the tomatoes with 3 tablespoons of cilantro and the juice of 1 lime; season with salt & pepper. Let stand for about 10 minutes, stirring occasionally.

Meanwhile, in a small food processor, puree the avocado with the sour cream, minced garlic, 2 tablespoons of cilantro and the juice of 1 lime. Season with salt.  Taste and adjust seasonings as needed.

In a medium bowl, toss the shredded chicken with the chile powder, cumin, lime juice and season with salt & pepper.  Heat the chicken until hot, either in the microwave or in a skillet on the stove, stirring occasionally.

Microwave the tortillas at high power for 30 seconds, until soft and pliable. Spread the crema on the tortillas, top with the chicken, tomatoes, goat cheese crumbles and extra cilantro (if desired) and serve.

Recipe adapted from Food & Wine

Chicken & Cherry Tomato Tacos with Avocado Crema @themerrythought
Chicken & Cherry Tomato Tacos with Avocado Crema @themerrythought
Will you be eating any Mexican inspired dishes on Cinco de Mayo? Any good recipes to share with us? We’ll be back tomorrow to share some of our favorites…

Here’s to more tacos!

-Manda

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4 thoughts on “Chicken and Cherry Tomato Tacos with Avocado Crema

  1. avatarjesslachelle

    These look SO GOOD! I seriously LOVE a good taco recipe. Hellow summer! And that avocado crema… how can you go wrong? Thanks for sharing… I will certainly try these out in the very near future. :)
    Jessica

    Reply