Mexican-Spiced Chicken Tacos with Citrus Salsa & Creamy Zucchini

Mexican-Spiced Chicken Tacos

with Citrus Salsa & Creamy Zucchini

35 MIN
4 Servings
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From the Test Kitchen

It’s taco night, chefs! You’ll layer warm corn tortillas with a cooling layer of avocado mashed with sour cream, zesty spiced chicken, and a fresh orange salsa. For a lighter side, you’ll roast zucchini wedges until tender, dress them in sour cream, and finish them with a sprinkle of grated Cotija cheese.

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  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
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fresh
ingredients
Mexican-Spiced Chicken Tacos with Citrus Salsa & Creamy Zucchini
Title
time-saving
tips & techniques
Corn Tortillas
Avocado
Cotija Cheese
How To: Pit an Avocado
Radish
Sour Cream
How To: Chop Scallions
Zucchini
Navel Orange
How To: Safely Cut Round Vegetables
Scallions
How To: Prevent Browning
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & mash the avocado:
1 Prepare the ingredients & mash the avocado:

Preheat the oven to 450°F. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then halve crosswise. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Peel and medium dice the orange. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Pit, peel, and medium dice the avocado. Place in a bowl with 3/4 of the sour cream; season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste.

Roast & dress the zucchini:
2 Roast & dress the zucchini:

Place the zucchini pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Carefully transfer the roasted zucchini to a large bowl. Add the remaining sour cream and a pinch of the spice blend; gently stir to coat. Season with salt and pepper to taste. Cover with aluminum foil to keep warm.

Warm the tortillas:
3 Warm the tortillas:

While the zucchini roast, stack the tortillas on a large piece of aluminum foil; tightly wrap to seal. Carefully place directly onto the oven rack and warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap.

Cook the chicken:
4 Cook the chicken:

While the tortillas warm, pat the chicken dry with paper towels. Place in a bowl. Season with salt, pepper, and the remaining spice blend; toss to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat. Season with salt and pepper to taste.

Make the salsa:
5 Make the salsa:

While the chicken cooks, in a medium bowl, combine the sliced radishes, diced orange, and sliced white bottoms of the scallions. Drizzle with olive oil; season with salt and pepper to taste.

Assemble the tacos & serve your dish:
6 Assemble the tacos & serve your dish:

Assemble the tacos using the warmed tortillas, mashed avocado, cooked chicken, and salsa. Serve the tacos with the dressed zucchini on the side. Garnish the zucchini with the cheese and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

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Mexican-Spiced Chicken Tacos

Prepare the ingredients & mash the avocado:
1 Prepare the ingredients & mash the avocado:

Preheat the oven to 450°F. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then halve crosswise. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Peel and medium dice the orange. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Pit, peel, and medium dice the avocado. Place in a bowl with 3/4 of the sour cream; season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste.

2 Roast & dress the zucchini:

Place the zucchini pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Carefully transfer the roasted zucchini to a large bowl. Add the remaining sour cream and a pinch of the spice blend; gently stir to coat. Season with salt and pepper to taste. Cover with aluminum foil to keep warm.

Roast & dress the zucchini:
Warm the tortillas:
3 Warm the tortillas:

While the zucchini roast, stack the tortillas on a large piece of aluminum foil; tightly wrap to seal. Carefully place directly onto the oven rack and warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap.

4 Cook the chicken:

While the tortillas warm, pat the chicken dry with paper towels. Place in a bowl. Season with salt, pepper, and the remaining spice blend; toss to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat. Season with salt and pepper to taste.

Cook the chicken:
Make the salsa:
5 Make the salsa:

While the chicken cooks, in a medium bowl, combine the sliced radishes, diced orange, and sliced white bottoms of the scallions. Drizzle with olive oil; season with salt and pepper to taste.

6 Assemble the tacos & serve your dish:

Assemble the tacos using the warmed tortillas, mashed avocado, cooked chicken, and salsa. Serve the tacos with the dressed zucchini on the side. Garnish the zucchini with the cheese and sliced green tops of the scallions. Enjoy!

Assemble the tacos & serve your dish:
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