Plated Asian Mexican Fusion Chicken Recipe
Chicken,  Food For Better Health,  Recipes

Asian Mexican Fusion Chicken Recipe

As you may know, I am really working on losing a few extra pounds – ok – A LOT of extra pounds. I have been seeking recipes using Asian inspired spices, which have incredible health benefits.  While searching these out, I discovered a fellow blogger’s recipe for Sazon Goya (thank you from the  It is a type of seasoning salt found in Mexican markets.

7 health benefits of turmeric

I decided to play with it a bit and use turmeric for some Asian inspiration. You are going to love this chicken recipe, which include healthy ingredients, but maintains a simplistic approach for a quick weeknight meal. I promise this Asian-Mexican fusion chicken recipe will not disappoint.

Step One in My Asian-Mexican Fusion Chicken

Avocado is one of the best sources of monounsaturated fat and is considered a nutrient-rich fruit. Make this Avocado Ranch Sauce in advance, so it can be chilling in the refrigerator, as it will be a condiment for the chicken recipe. Make it several hours in advance, or, several days.  It should last in the refrigerator for 5-7 days, stored in an air tight jar.

Yield: 2 Tablespoons

Avocado Ranch Sauce

Avocado Ranch Sauce

This is a creamy alternative for fatty Ranch dressing.  As a dip or condiment. 

Prep Time 5 minutes
Additional Time 1 hour
Total Time 1 hour 5 minutes


  • 1 cup buttermilk
  • 1 avocado, peeled, pitted and sliced
  • 2 cloves garlic, minced
  • 1 T lime juice
  • 1/2 t table salt
  • 1/2 t black pepper
  • 1/2 t dried parsley
  • 1 T White Vinegar
  • 1 T Extra Virgin Olive Oil


  1. Place all ingredients into a blender. Blend thoroughly. You make add a little extra buttermilk to adjust thickness.


Recipe for Asian-Mexican Fusion Chicken Tacos

Yield: 8 servings

Asian-Mexican Chicken Tortilla

Asian-Mexican Chicken Tortilla

So simple and very low-calorie.

Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes


  • 6 Bonless, skinless chicken thighs
  • 1 10 oz. Rotel - Dice Tomatoes & Green Chilies Variety
  • 1 medium, sweet onion, diced
  • 1/2 cup low-sodium chicken broth
  • 1 cup shredded, raw green cabbage
  • Asian Rub
  • Avocado Ranch Sauce
  • Warmed Tortillas


  1. Prepare Avocado Ranch Sauce and chill.
  2. Mix Asian Rub as indicated in blog post
  3. Add Rotel to empty, large, oval slow-cooker
  4. Add diced onion to slow cooker and mix with Rotel
  5. Add 1/2 cup of low sodium chicken broth to slow cooker. 
  6. Trim excess skin off chicken thighs
  7. One at a time, place chicken thighs, skin side down in rub and press, to adhere rub to side of chicken. Then place each thigh, in a single layer in slow cooker, on top of Rotel mixture.
  8. Sprinkle any leftover rub, around the chicken, in the slow cooker.
  9. Cover and cook on high for one hour.
  10. After one hour, confirm rub has dissolved in liquid. If not, gently stir until all rub is submerged. Continue to cook on LOW for 5 hours. 
  11. After 5 hours, remove thighs from crock pot. Using two forks, or Bear Claws, shred chicken. Also, drain Rotel mixture in a colander, removing the majority of liquid.  After liquid has drained off, place back in slow cooker, with shredded chicken and mix.
  12. Microwave flour tortillas in damp paper towel layers for 45 seconds.
  13. Assemble tortillas; Avocado ranch dressing, chicken mixture, cabbage, queso dip. Enjoy. Queso cheese dip on top of cabbage of Asian-Mexican Fusion Chicken Tortilla

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