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Grilled Chicken Tacos with Guacamole

Grilled Chicken Tacos with Guacamole. Marinated grilled chicken with fresh lime and Mexican spices topped with pico de gallo and fresh guacamole. The best grilled chicken tacos!

Prep Time
30 mins
Cook Time
30 mins
Servings: 6
Course: Dinner
Cuisine: Mexican

Ingredients

Chicken Marinade:
  • 1 1/2 to 2 lbs. chicken breast or thighs
  • 1/4 cup canola or vegetable oil (may use more)
  • 2 Tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
Guacamole:
  • 3 avocados
  • 1/4 cup white onion (finely diced)
  • 1/4 cup cilantro leaves (chopped and tightly packed)
  • 1/2 Jalapeño (finely diced)
  • 2 Tablespoons fresh lime juice
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder (optional)
Pico de Gallo (roma tomatoes, onion, cilantro, jalapeno, salt)
Garnish:
  • 6 to 12 small flour or corn tortillas
  • Cotija Cheese, Mexican Crema, Cilantro (optional)

Instructions

Chicken Marinade:
    Cup of Yum
  1. 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.
  2. 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:
  1. 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:
  1. 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.
  2. Fill each tortilla with chicken. Top with pico de gallo and guacamole. Top with cotija cheese and Mexican cheese, if so desired.