Cilantro Lime Chicken Tacos with Avocado Crema

We love this dressed up version of a chicken taco—it reminds us of something we’d find on a food truck in Southern California. Topped with a smooth and tangy avocado crema; it might be a new family favorite.


  • 2 Tbsp. Olive Oil
  • ½ C. Yellow Onion, chopped
  • 2 Garlic cloves, minced
  • ½ tsp. Oregano
  • ½ tsp. Thyme
  • 1 Tbsp. Chili Powder
  • 2 ½ lbs. Chicken Breasts, boneless and skinless
  • 2 tsp. Kitchen Accomplice Chicken Broth Concentrate or 4 tsp. Kitchen Accomplice Organic Chicken Bone Broth Concentrate, diluted with 1 C. Water
  • 2 Tbsp. Apple Cider Vinegar
  • ½ C. Fire Roasted Tomatoes, chopped and canned
  • 1/4 C. Cilantro, chopped
  • Juice of 2 Limes
  • 8 Small, corn tortillas
  • Avocado Crema (see recipe below)
  • Pineapple Salsa, and Fresh Cilantro, for garnish


  1. Lightly sauté onions and garlic over medium heat, until just tender. Add oregano, thyme and chili pepper, and sauté for 1-2 minutes more until fragrant.
  2. Add the sautéed mixture to a slow cooker and lay the chicken breasts on top. Pour the diluted chicken broth concentrate, vinegar and tomatoes over the chicken.
  3. Slow-cook the taco filling ingredients for 2-4 hours.
  4. Transfer the chicken breasts to a large bowl to shred.
  5. Return the chicken to the slow cooker with the cilantro and lime juice, and combine.
  6. Assemble the tacos in tortillas with filling and avocado crema. Garnish with pineapple salsa and fresh cilantro.



Avocado Crema:

  • 2 Avocados 
  • Juice of 2 Limes
  • ½ C. Yogurt
  • Salt and Pepper, to taste


  1. Place all ingredients in a food processor or high-speed blender
  2. Pulse until the sauce becomes creamy. Check for seasoning and correct if needed
  3. Serve and enjoy!

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