What the heck is this?
These are the tacos that are going to make you forget about every sad, drive-through taco you’ve ever eaten. We’re talking perfectly seasoned grilled chicken that’s juicy and smoky, piled into warm corn tortillas with the most incredible homemade guacamole that’s chunky, creamy, and loaded with fresh lime. Add some crisp pico de gallo, a sprinkle of red onion, and fresh cilantro, and you’ve got yourself a fiesta on a plate. This isn’t just dinner – it’s a full-on experience that makes any night feel like a celebration. The best part? Everything can be prepped ahead, so when taco cravings hit (and they will), you’re ready to go. These tacos are fresh, healthy, and so packed with flavor that even your pickiest eater will be asking for thirds.
Why You’ll Love This Recipe
- Fresh, vibrant flavors that actually taste like real Mexican food
- Healthy but doesn’t taste like diet food
- Perfect for feeding a crowd or meal prepping
- Everything’s customizable – build your perfect taco
- Makes you look like a total kitchen rockstar
- Way better (and cheaper) than takeout
- Great excuse to drink margaritas
The Good Stuff You’ll Need
For the Chicken:
- 2 lbs boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- Juice of 2 limes
For the Guacamole:
- 4 ripe avocados (they should give slightly when pressed)
- 1/4 cup red onion, finely diced
- 2 Roma tomatoes, seeded and diced
- 2-3 cloves garlic, minced
- 2-3 jalapeños, seeded and minced (keep seeds for heat)
- 1/4 cup fresh cilantro, chopped
- Juice of 2-3 limes
- 1 tsp salt (or to taste)
For Assembly:
- 12-16 small corn tortillas
- 1 cup pico de gallo (store-bought or homemade)
- 1/2 cup red onion, diced
- 1/2 cup fresh cilantro, chopped
- Lime wedges
- Crumbled queso fresco or cotija cheese (optional)
- Hot sauce (because life’s too short for bland food)
Let’s Do This
Step 1: Season That Chicken
Mix all the spices together in a small bowl.
Rub chicken with olive oil, then coat generously with spice mixture.
Squeeze lime juice all over and let it marinate for at least 30 minutes (longer is better).
Step 2: Make the World’s Best Guacamole
Cut avocados in half, remove pits, and scoop into a bowl.
Mash with a fork until chunky (don’t go crazy – some texture is good).
Fold in diced onion, tomatoes, garlic, jalapeños, and cilantro.
Add lime juice and salt, taste and adjust. It should be bright and punchy.
Cover with plastic wrap directly touching the surface to prevent browning.
Step 3: Grill Like a Champion
Preheat grill to medium-high heat.
Grill chicken 6-8 minutes per side until internal temp hits 165°F.
Let rest for 5 minutes, then dice or slice into bite-size pieces.
Step 4: Warm Those Tortillas
Heat tortillas on the grill for 30 seconds per side, or wrap in damp paper towels and microwave for 30 seconds.
Keep them warm wrapped in a clean kitchen towel.
Step 5: Taco Assembly Magic
Place warm tortillas in your serving area.
Set up a taco bar with chicken, guacamole, pico de gallo, onions, cilantro, and lime wedges.
Let everyone build their perfect taco (or build them yourself if you’re feeling fancy).
Step 6: Devour and Repeat
Take a moment to appreciate your handiwork.
Squeeze lime over everything because lime makes everything better.
Try not to eat them all in one sitting (good luck with that).
Serving Suggestions
Serve with Mexican rice and refried beans for the full experience.
Add a side of elote (Mexican street corn) if you’re feeling ambitious.
Pair with ice-cold beer or fresh margaritas.
Set up a full taco bar and let people go wild with toppings.
Switch It Up
Carnitas Style: Use pork shoulder and slow cook with orange and spices.
Fish Tacos: Grill white fish with cumin and chili powder.
Veggie Version: Grilled portobello mushrooms or cauliflower work great.
Breakfast Tacos: Add scrambled eggs and serve for brunch.
Spicy Kick: Add chipotle peppers in adobo to the chicken marinade.
Creamy Dreams: Add a dollop of Mexican crema or sour cream.
Make-Ahead Tips
Marinate chicken up to 24 hours ahead for maximum flavor.
Guacamole can be made 4-6 hours ahead (press plastic wrap directly on surface).
Cook chicken ahead and reheat, or use rotisserie chicken for super quick tacos.
Prep all toppings the day before and store separately.
Cooked chicken keeps 4 days in the fridge and freezes for 3 months.
Questions People Actually Ask
Q: How do I keep my guacamole from turning brown? A: Press plastic wrap directly onto the surface, use plenty of lime juice, and add it last. Also, eat it fast!
Q: Can I use flour tortillas instead? A: Of course! But corn tortillas are more traditional and have better flavor with these toppings.
Q: My guacamole is too salty/not salty enough. Help! A: Add more lime juice if too salty, more salt if too bland. Taste as you go!
Q: Can I make this dairy-free? A: Absolutely! Just skip the cheese or use a plant-based alternative.
Q: What if I don’t have a grill? A: Cast iron skillet, grill pan, or even baked chicken at 425°F works great.
Q: How do I know if my avocados are ripe? A: They should give slightly when pressed but not be mushy. Dark skin is usually ripe.
Print
Grilled Chicken Tacos with Guacamole: Taco Tuesday Just Got an Upgrade
- Total Time: 45 minutes
- Yield: 4–6 people (or 2 people who really love tacos) 1x
Description
These are the tacos that are going to make you forget about every sad, drive-through taco you’ve ever eaten. We’re talking perfectly seasoned grilled chicken that’s juicy and smoky, piled into warm corn tortillas with the most incredible homemade guacamole that’s chunky, creamy, and loaded with fresh lime. Add some crisp pico de gallo, a sprinkle of red onion, and fresh cilantro, and you’ve got yourself a fiesta on a plate. This isn’t just dinner – it’s a full-on experience that makes any night feel like a celebration. The best part? Everything can be prepped ahead, so when taco cravings hit (and they will), you’re ready to go. These tacos are fresh, healthy, and so packed with flavor that even your pickiest eater will be asking for thirds.
Ingredients
For the Chicken:
- 2 lbs boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- Juice of 2 limes
For the Guacamole:
- 4 ripe avocados (they should give slightly when pressed)
- 1/4 cup red onion, finely diced
- 2 Roma tomatoes, seeded and diced
- 2–3 cloves garlic, minced
- 2–3 jalapeños, seeded and minced (keep seeds for heat)
- 1/4 cup fresh cilantro, chopped
- Juice of 2–3 limes
- 1 tsp salt (or to taste)
For Assembly:
- 12–16 small corn tortillas
- 1 cup pico de gallo (store-bought or homemade)
- 1/2 cup red onion, diced
- 1/2 cup fresh cilantro, chopped
- Lime wedges
- Crumbled queso fresco or cotija cheese (optional)
- Hot sauce (because life’s too short for bland food)
Instructions
Mix all the spices together in a small bowl.
Rub chicken with olive oil, then coat generously with spice mixture.
Squeeze lime juice all over and let it marinate for at least 30 minutes (longer is better).
Cut avocados in half, remove pits, and scoop into a bowl.
Mash with a fork until chunky (don’t go crazy – some texture is good).
Fold in diced onion, tomatoes, garlic, jalapeños, and cilantro.
Add lime juice and salt, taste and adjust. It should be bright and punchy.
Cover with plastic wrap directly touching the surface to prevent browning.
Preheat grill to medium-high heat.
Grill chicken 6-8 minutes per side until internal temp hits 165°F.
Let rest for 5 minutes, then dice or slice into bite-size pieces.
Heat tortillas on the grill for 30 seconds per side, or wrap in damp paper towels and microwave for 30 seconds.
Keep them warm wrapped in a clean kitchen towel.
Place warm tortillas in your serving area.
Set up a taco bar with chicken, guacamole, pico de gallo, onions, cilantro, and lime wedges.
Let everyone build their perfect taco (or build them yourself if you’re feeling fancy).
Take a moment to appreciate your handiwork.
Squeeze lime over everything because lime makes everything better.
Try not to eat them all in one sitting (good luck with that).
Notes
Serve with Mexican rice and refried beans for the full experience.
Add a side of elote (Mexican street corn) if you’re feeling ambitious.
Pair with ice-cold beer or fresh margaritas.
Set up a full taco bar and let people go wild with toppings.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~385 kcal
- Fat: ~22g
- Carbohydrates: ~18g
- Protein: ~28g