Grilled Chicken Tacos Guacamole (Print-Friendly Version)
Juicy grilled chicken and creamy guacamole with fresh pico, all wrapped in warm tortillas.
# Ingredients:
→ Chicken Marinade
01 -
900 g to 1 kg boneless, skinless chicken breasts or thighs
02 -
60 ml canola or vegetable oil
03 -
30 ml fresh lime juice
04 -
5 g chili powder
05 -
5 g ground cumin
06 -
2.5 g garlic powder
07 -
5 g salt
08 -
5 g ground black pepper
→ Guacamole
09 -
3 ripe avocados
10 -
35 g white onion, finely diced
11 -
10 g fresh cilantro leaves, chopped and tightly packed
12 -
7 g jalapeño, finely diced
13 -
30 ml fresh lime juice
14 -
5 g salt
15 -
1 g garlic powder (optional)
→ Pico de Gallo
16 -
Roma tomatoes, diced
17 -
Onion, chopped
18 -
Fresh cilantro, chopped
19 -
Jalapeño, finely diced
20 -
Salt, to taste
→ Garnish and Assembly
21 -
6 to 12 small flour or corn tortillas
22 -
Cotija cheese, crumbled (optional)
23 -
Mexican crema (optional)
24 -
Fresh cilantro leaves (optional)
# Steps:
01 -
In a mixing bowl, combine canola oil, fresh lime juice, chili powder, cumin, garlic powder, salt, and pepper. Whisk thoroughly. Pierce chicken pieces several times with a fork for better absorption, then add to a large resealable bag and pour marinade over chicken. Seal and refrigerate for at least 30 minutes, ideally up to 5 hours.
02 -
Preheat grill to medium heat and lightly oil grates. Place marinated chicken on the grill and cook for 5–6 minutes per side, until internal temperature reaches 74°C. Allow chicken to rest for 5 minutes, then cut into bite-sized pieces.
03 -
In a bowl, lightly mash avocados with a fork, retaining some chunks for texture. Fold in diced onion, cilantro, and jalapeño. Add fresh lime juice, salt, and garlic powder. Mix gently and adjust seasoning to taste.
04 -
Heat a cast iron skillet over medium heat. Add a small amount of oil and warm each tortilla for about 1 minute per side, or until softened and pliable.
05 -
Layer grilled chicken onto each warmed tortilla. Top with pico de gallo and fresh guacamole. Finish with Cotija cheese, Mexican crema, and fresh cilantro as desired. Serve immediately.
# Notes & Tips:
01 -
For enhanced flavor, marinate the chicken for several hours if time permits.