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