Grilled Chicken Tacos with Guacamole
Marinated grilled chicken with fresh lime and Mexican spices topped with pico de gallo and fresh guacamole
It is TACO TUESDAY so I am sharing an easy grilled chicken taco recipe that we love in our home. Anytime I tell my kids and husband that I am making tacos, they come running home.
It is all about juicy, marinated chicken topped with fresh lime guacamole and vibrant pico de gallo. It all starts with chicken breast, chicken tenderloins, or chicken thighs. Since we want juicy, flavorful chicken, we want to marinate the chicken for at least 30 minutes but two hours is ideal. The marinade is made with oil, freshly squeezed lime juice, chili powder, cumin, garlic, salt, and pepper.
What ingredients are in Pico de Gallo?
Pico de gallo is a super simple salsa made of fresh ingredients. It is made by combining chopped roma tomatoes, white onion, cilantro, jalapeno, and salt. You can even buy fresh pico de gallo in your local grocery store in the produce section.
What ingredients are in Guacamole?
The homemade guacamole is so easy to whip up! My signature guacamole includes avocados, finely diced white onions, cilantro, lime juice, garlic powder, salt, and a touch of jalapeno. 7-ingredient guacamole is all you need. But if time is not on your side or your avocados are as hard as rocks, then you can pick some up at the grocery store and save yourself a step!
These Grilled Chicken Tacos with Pico de Gallo and Guacamole can be made on flour or corn tortillas, depending on preference. I like to make them small so I usually pick up the street taco-sized tortillas at the store. Whatever you do…make sure to heat up the tortillas ahead of time to make them pliable so they don’t split once you fold them.
If you don’t have a grill or it is just way too cold to go outside, you can cook these on an indoor skillet as well. I will include the directions in the recipe below.
How to make the Best Grilled Chicken Tacos:
Preheat grill to medium heat. Brush grill with oil to prevent sticking. Place chicken on the grill and cook for approximately 5 – 6 minutes per side, depending on the thickness of chicken. The internal temperature of the chicken should reach 165 degrees. Remove chicken from grill and let rest for 5 minutes. Then cut into bite-size pieces.
If you love tacos, check out these popular taco recipes:
Mexican Street Corn Chicken Tacos
Slow Cooker Beef Barbacoa Tacos with Tomatillo Salsa
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Pin ItChicken Marinade:
Guacamole:
Pico de Gallo (roma tomatoes, onion, cilantro, jalapeno, salt)
Chicken Marinade:
In a bowl, stir together oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Pierce chicken breasts with a fork. Place in a large Ziploc bag. Pour marinade over chicken. Let marinate for at least 30 minutes. 4 - 5 hours is ideal.
Preheat grill to medium heat. Brush grill with oil to prevent sticking. Place chicken on the grill. Cook for approximately 5 - 6 minutes per side, depending on the thickness of chicken. The internal temperature of the chicken should reach 165 degrees. Let rest for 5 minutes. Cut into bite-size pieces.
Guacamole:
In a medium bowl, lightly mash avocados with a fork, leaving chunks, if so desired. Add diced onions, cilantro, jalapeno. Drizzle with fresh lime juice. Sprinkle salt and garlic powder. Stir. Taste and add more salt as needed. I tend to like my guacamole with some flavor so I add a little extra salt.
Assembling Tacos:
Heat skillet over medium heat and add a little oil to the skillet. Add tortillas and cook for about 1 minute per side or until pliable.
Fill each tortilla with chicken. Top with pico de gallo and guacamole. Top with cotija cheese and Mexican cheese, if so desired.
Nutrition information is automatically calculated, so should only be used as an approximation.
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