Every Helping
Sign in

Lunch recipe · from the recipe book

Citrus-Oregano Chicken Soft Tacos with Avocado Sauce

Juicy orange-cumin chicken breast with charred zucchini and sweet corn, tucked into warm flour tortillas under a tangy cilantro-avocado sauce and crisp lime-soaked red onion.

Citrus-Oregano Chicken Soft Tacos with Avocado Sauce

Ingredients

  • 1¼ lb560 gChicken breast, boneless skinlesssliced into thin strips
  • 8 tortillas392 gFlour tortillas, 8-inch
  • 1 cup diced150 gAvocado
  • 3 oz80 gPlain Greek yogurt, nonfat
  • 1 cup chopped16 gFresh cilantrochopped
  • 1½ limes, juiced60 gLime juice
  • ¼ cup (60 ml)60 gOrange juice
  • 1 medium200 gZucchinidiced
  • 1 cup136 gCorn kernels, frozenthawed and patted dry
  • ½ cup chopped80 gRed onionthinly sliced
  • 3 cloves9 gGarlicminced
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • 1½ tsp3 gGround cumin
  • 2 tsp2 gDried oregano
  • 1½ tbsp20 gOlive oil
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. In a small bowl, toss the red onion with half of the lime juice and one quarter of the salt; set aside to soften.
  2. In a medium bowl, mix the orange juice, garlic, paprika, cumin, oregano, black pepper and half of the salt. Add the chicken breast, toss to coat and let it sit while you make the sauce.
  3. Make the avocado sauce: mash the avocado with the Greek yogurt, the remaining half of the lime juice, half of the cilantro and the last quarter of the salt until smooth.
  4. Heat half of the olive oil in a large skillet over medium-high heat. Add the zucchini and the frozen corn kernels and cook 5 to 6 minutes until charred in spots; move the vegetables to a plate.
  5. Add the remaining half of the olive oil to the skillet. Lift the chicken from the marinade, discard the leftover marinade, and cook the chicken in a single layer 6 to 8 minutes, turning, until browned and 165°F (74°C) inside.
  6. Return the zucchini and corn to the skillet, toss with the chicken and move everything to a serving bowl.
  7. Wipe out the skillet and warm the flour tortillas over medium heat for 20 to 30 seconds per side.
  8. Fill the tortillas with the chicken mixture, top with the avocado sauce, the drained red onion and the remaining half of the cilantro, and serve.

Contains: Milk, Gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book