Grilled Chicken Tacos Guacamole

These grilled chicken tacos pack serious flavor thanks to juicy marinated chicken, vibrant guacamole, and fresh pico de gallo. The balanced combination of citrus, spices, and creamy avocado makes them perfect for family dinners or outdoor gatherings—fast to prep, crowd-pleasing, and loaded with texture.

The first time I made these tacos, my family polished them off before I even sat down. Now I double the recipe any time friends come over, because there are never leftovers.

Ingredients

• Chicken breast or thighs: Choose skinless chicken for tenderness and ease of grilling look for organic or air chilled if possible for best flavor
• Canola or vegetable oil: Helps keep chicken moist during grilling choose a neutral oil to let the spices shine
• Fresh lime juice: Adds brightness and tang use juicy limes and squeeze them just before marinating
• Chili powder and cumin: Give classic Mexican flavor use good quality fresh spices for best aroma
• Garlic powder salt and pepper: Build the savory backbone pick garlic powder without additives
• Avocados: Provides that creamy guacamole layer choose ripe with slight give when gently squeezed
• White onion and cilantro: Lend crunch and herby freshness select fresh crisp onions and vibrant green cilantro
• Jalapeno: Brings gentle heat remove seeds for less spice finetune to your taste
• Pico de gallo: Adds bright freshness to the taco try to make yours with ripe roma tomatoes and fresh lime juice
• Fresh flour or corn tortillas: The vehicle for your tacos select soft and pliable tortillas check for minimal ingredients
• Cotija cheese and Mexican crema: Bring creamy saltiness optional but highly recommended go for crumbly fresh cotija

Step-by-Step Instructions

Make the Marinade:

In a bowl mix together oil lime juice chili powder cumin garlic powder salt and pepper until fully blended This marinade locks in both moisture and flavor

Prepare and Marinate the Chicken:

Pierce chicken breast or thigh pieces gently with a fork on all sides Place chicken in a sealable bag or container Pour marinade over chicken ensuring every piece is thoroughly coated Let it rest for at least thirty minutes The longer it sits up to four hours the more intense and juicy your results

Grill the Chicken:

Heat your grill on medium Brush grates with a little oil to avoid sticking Place marinated chicken on grill Cook about five minutes per side or until golden with grill marks and internal temperature reaches one sixty five degrees Rest cooked chicken for five minutes to keep it juicy Cut into bite size pieces for easy taco assembly

Prepare the Guacamole:

In a mixing bowl add ripe avocado flesh and gently mash with a fork until partly chunky Stir in diced white onion chopped cilantro finely diced jalapeno fresh lime juice and salt plus optional garlic powder Taste and adjust salt or lime if needed Creamy and chunky is the goal

Warm the Tortillas:

Set a dry or lightly oiled skillet on medium heat Add tortillas one at a time cooking each side for about a minute This makes them flexible and helps prevent tearing

Assemble the Tacos:

Fill a warm tortilla with a scoop of grilled chicken Top each with homemade guacamole a spoonful of pico de gallo crumbled cotija cheese and a sprinkle of cilantro and crema if using Serve right away

Pin

One of my favorite things is the guacamole I could happily eat it by the spoonful The way it hugs the smoky grilled chicken really ties the whole taco together This recipe also reminds me of visiting my grandmother who always made sure there was a bowl of guac on every family table

Storage Tips

Store leftover chicken and guacamole in separate airtight containers in the fridge Chicken keeps well for three days and guacamole for up to two Cover guacamole with plastic directly touching the surface to slow browning Warm tortillas fresh for assembly right before eating Only assemble as many tacos as you plan to eat for the best texture

Ingredient Substitutions

Use boneless skinless thighs for juicier results or swap for shrimp for a pescatarian twist Try Greek yogurt instead of crema for a tangy touch and feta cheese if you cannot get cotija For taco night variety offer hard shell tacos or lettuce wraps instead of tortillas

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Serving Suggestions

Round out the meal with a side of Mexican rice or black beans Pickled red onions fresh lime wedges and hot sauce let guests customize each bite For a fun night set out all toppings family style so everyone builds their own

Cultural Context

These tacos combine classic Mexican flavors—vivid salsas bright citrus fire kissed chicken and creamy guac—celebrating the balance and freshness central to the cuisine Tacos are meant for sharing eaten in good company versus formal plated meals It is a reminder that the best meals are often the least complicated piled high with honest ingredients

Frequently Asked Questions About the Recipe

→ How long should I marinate the chicken for maximum flavor?

Marinate the chicken for at least 30 minutes, but 4–5 hours will allow the spices and lime to really infuse.

→ Can I use chicken thighs instead of breasts?

Absolutely. Thighs offer more juiciness and tend to hold up well on the grill for this dish.

→ How do I make the guacamole chunky?

Gently mash avocados with a fork, leaving some larger pieces for added texture.

→ What are some traditional taco toppings to add?

Pico de gallo, Cotija cheese, Mexican crema, fresh cilantro, and a squeeze of lime all work wonderfully.

→ Do I have to grill the chicken outdoors?

No, you can use a cast iron skillet or grill pan indoors for similar flavor and char marks.

→ What type of tortillas are best?

Both corn and flour tortillas are delicious—choose according to taste or offer both for variety.