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

Asian Mexican Fusion Chicken Recipe

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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.

Avocado Ranch Sauce

This is a creamy alternative for fatty Ranch dressing.  As a dip or condiment. 
Cuisine American
Keyword avocado, condiment
Prep Time 5 minutes
Additional Time 1 hour
Total Time 1 hour 5 minutes
Servings 2 Tablespoons
Calories 82kcal
Author Domestic Blissful


  • 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


  • 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

Asian-Mexican Chicken Tortilla

So simple and very low-calorie.
Course Main Course
Cuisine Asian
Keyword chicken, Tortilla
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 8 servings
Calories 122kcal
Author JoAnn


  • 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


  • Prepare Avocado Ranch Sauce and chill.
  • Mix Asian Rub as indicated in blog post
  • Add Rotel to empty, large, oval slow-cooker
  • Add diced onion to slow cooker and mix with Rotel
  • Add 1/2 cup of low sodium chicken broth to slow cooker. 
  • Trim excess skin off chicken thighs
  • 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.
  • Sprinkle any leftover rub, around the chicken, in the slow cooker.
  • Cover and cook on high for one hour.
  • 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. 
  • 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. [mv_img id="6065"]
  • Microwave flour tortillas in damp paper towel layers for 45 seconds.
  • Assemble tortillas; Avocado ranch dressing, chicken mixture, cabbage, queso dip. Enjoy. [mv_img id="6060"]
    Queso cheese dip on top of cabbage of Asian-Mexican Fusion Chicken Tortilla

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