Recipe

Festive Tacos (Light and Creamy)

Bright, cozy tacos with citrusy chicken, a light creamy sauce, and crisp festive toppings. Weeknight-easy, party-friendly, and dangerously snackable.

By Matt Campbell

•

4.8

Jump to Recipe

These are the tacos I make when I want something that tastes like a celebration but still feels like I can pull it off on a Tuesday. Think: warm tortillas, juicy citrus-spiced chicken, crunchy cabbage, little pops of pomegranate, and a light creamy lime sauce that makes everything taste like it came from a taco spot that charges extra for “house crema.”

The vibe is festive without being fussy. The ingredients are easy to find. The steps are straightforward. And the result is a taco that hits all the buttons: bright sauce, cozy carbs, crisp edges, and that mid-bite pause where you realize you are absolutely going back for another.

Why It Works

Light but creamy: Greek yogurt keeps the sauce tangy and rich without feeling heavy.
Fast flavor: Citrus zest and warm spices make the chicken taste slow-cooked even when it is not.
Texture party: Crunchy cabbage plus juicy chicken plus little bursts of pomegranate equals non-stop “one more bite.”
Flexible: Swap proteins, make it vegetarian, or set it up as a taco bar for a crowd.

Pairs Well With

Mexican street corn salad
Cilantro lime rice
Charred jalapeño black beans
Crispy tortilla chips with fresh salsa

Storage Tips

Best move: store everything separately so nothing turns soggy.

Chicken: Cool, then refrigerate in an airtight container for up to 4 days. Reheat in a skillet with a splash of water or broth until hot and juicy.
Creamy lime sauce: Refrigerate up to 5 days. If it thickens, loosen with 1 to 2 teaspoons water or lime juice and stir.
Cabbage slaw mix: Store dry (no sauce) up to 3 days. If it looks tired, squeeze a little lime and add a pinch of salt to wake it up.
Tortillas: Keep sealed at room temp or refrigerate per package. Rewarm in a dry skillet for best texture.

Freezing: Freeze the cooked chicken up to 2 months. The sauce and fresh toppings do not freeze well.

Common Questions

Can I make these tacos ahead for a party?

Yes. Cook the chicken and mix the sauce up to 2 days ahead. Prep the toppings the day before. Warm tortillas right before serving and let everyone build their own.

What makes the sauce “light” but still creamy?

Greek yogurt does the heavy lifting. You get a creamy, tangy finish with less richness than sour cream or mayo-based sauces. A little mayo (optional) helps it feel extra silky.

Do I have to use pomegranate?

Nope. It is the festive pop, but you can swap in diced mango, pineapple, or even thinly sliced radish for crunch and brightness.

How do I keep chicken from drying out?

Do not overcook it. Pull it when the thickest pieces hit 165°F. Also, let the chicken rest for 3 to 5 minutes off the heat before serving so the juices stay where they belong.

Can I make this vegetarian?

Absolutely. Swap the chicken for sautéed black beans and corn, roasted cauliflower, or pan-crisped tofu. Keep the same spice mix and sauce.

Flour or corn tortillas?

Either works. Corn brings more taco-shop flavor. Flour is softer and kid-friendly. Warm them in a dry skillet so they do not taste like the fridge.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or grill pan
Microplane or fine grater (for zest)
Cutting board and sharp knife
Mixing bowls
Whisk or fork (for the sauce)
Tongs
Instant-read thermometer (optional but helpful)

I started making these when I wanted tacos that felt a little dressed up without turning dinner into a whole production. The first time, I tossed pomegranate on top as a “why not” move, and it turned into the best kind of accident. Now I keep the formula: warm spices, citrus, something creamy, something crunchy, and one surprise topping that makes people ask, “Wait, what is that?” That is my favorite kind of cooking. Curious, a little chaotic, and somehow still very dinner.

Festive Tacos (Light and Creamy)

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 4 (8 to 10 tacos)

Ingredients

Chicken

1 1/4 lb boneless, skinless chicken thighs (or breasts), sliced into thin strips
1 tbsp olive oil
Zest and juice of 1 lime
1 tsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp kosher salt, plus more to taste
1/4 tsp black pepper

Light creamy lime sauce

3/4 cup plain Greek yogurt (2% or whole)
2 tbsp mayonnaise (optional, for extra silkiness)
1 tbsp lime juice (plus more to taste)
1 tsp honey or agave
1 small garlic clove, finely grated
1/2 tsp kosher salt
2 to 4 tbsp water, to thin as needed

Festive toppings and tortillas

8 to 10 small corn or flour tortillas
2 cups shredded green cabbage (or a coleslaw mix)
1/2 cup pomegranate arils
1/3 cup chopped cilantro
1 small jalapeño, thinly sliced (optional)
1 avocado, sliced (optional)
1/2 cup crumbled cotija or feta (optional)
Lime wedges, for serving

Instructions

Marinate the chicken (quick and effective). In a bowl, toss chicken with olive oil, lime zest, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Let it sit while you make the sauce, or up to 30 minutes if you have time.
Make the light creamy lime sauce. Whisk Greek yogurt, mayonnaise (if using), lime juice, honey, grated garlic, and salt. Add water 1 tablespoon at a time until it is drizzle-friendly. Taste and adjust with more lime or salt. Refrigerate until serving.
Cook the chicken. Heat a large skillet over medium-high heat. Add the chicken in an even layer. Cook 4 to 6 minutes, stirring occasionally, until browned and cooked through (165°F). If the pan gets dry, add a splash of water and scrape up the browned bits. That is flavor.
Warm the tortillas. Warm tortillas in a dry skillet 20 to 30 seconds per side, or wrap in a damp paper towel and microwave 20 to 30 seconds. Keep them warm in a clean towel.
Assemble. Add chicken to each tortilla, then cabbage, pomegranate, cilantro, and any extras (jalapeño, avocado, cotija). Drizzle with the creamy lime sauce. Finish with a squeeze of lime.
Optional crisp-edge move. Want restaurant energy? After assembling, fold each taco and toast it in a lightly oiled skillet for 30 to 60 seconds per side until the tortilla gets a little crisp at the edges.

Nutrition information is estimated.

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