Grilled chicken tacos with avocado and cilantro salsa

Chef’s secret time: I’ll let you in on a tiny trick that turns ordinary tacos into the kind people ask for seconds on—every time. I discovered it during a late-summer backyard cookout when a last-minute squeeze of lime and a quick char on the chicken made everyone stop talking mid-bite. The secret? A short, spirited marinade and a scorching hot grill (yes, really hot) that gives the chicken crisp, smoky edges while keeping the inside juicy. Follow me and I’ll show you how to get those caramelized edges and a bright, creamy avocado cilantro salsa that sings with lime. You’ll walk away with tacos that taste like a pro whipped them up—and I won’t tell anyone you didn’t hire a caterer.

Quick Facts

• Yield: Serves 4
• Prep Time: 20 minutes (plus 30 minutes to marinate)
• Cook Time: 12–15 minutes
• Total Time: 32 minutes (plus marinating)

Why This Recipe is Awesome

These tacos balance smoky, tangy, creamy, and fresh in one bite. The edges of the grilled chicken get that lovely char and crackle while the avocado cilantro salsa cools and brightens everything with lime and cilantro. It’s simple, fast, and forgiving—perfect for busy weeknights or a weekend when you want to impress without sweating. Plus, it’s so easy even your picky cousin will ask for the recipe.

Ingredients

For the Main Dish:

• 1.5 lb boneless skinless chicken thighs (or breasts, see substitutions)
• 2 tbsp olive oil
• 2 tbsp lime juice (about 1 lime)
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp kosher salt (adjust to taste)
• 1/4 tsp black pepper
• 8 small corn or flour tortillas (6–8 inch)
• Optional: cotija cheese, lime wedges, and extra cilantro for garnish

For the Sauce / Garnish (Avocado & Cilantro Salsa):

• 2 ripe avocados, diced
• 1/2 cup fresh cilantro, roughly chopped
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and minced (optional)
• 2 tbsp lime juice
• 1 tbsp olive oil
• Salt & pepper to taste
• Optional: 1 small tomato, seeded and diced for extra color

How I Make It

Step 1:

First, I make the quick marinade: whisk together 2 tbsp olive oil, 2 tbsp lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper in a bowl. Toss the chicken in the mixture until well coated. Let it sit at room temperature for 30 minutes or pop it in the fridge for up to 2 hours. This little rest lets the flavors sink in—don’t skip it if you can help it. I like thighs because they stay juicy, but breasts work too if you watch them closely.

Step 2:

Preheat your grill or grill pan to a screaming 450°F. You want it hot so the chicken gets those caramelized edges. Oil the grill grates or add a light brush of oil to the pan so the chicken doesn’t stick. When the chicken hits the hot surface, you should hear a satisfying sizzle—music to a cook’s ears.

Step 3:

Grill the chicken for about 6–7 minutes per side, depending on thickness. Flip once; avoid poking or pressing. As the chicken cooks, smell the smoke and spices building—sweet, almost charred notes will develop and the edges will darken. While that happens, stir together the avocado salsa: gently fold diced avocado, cilantro, red onion, jalapeño, lime juice, and olive oil. Season to taste.

Step 4:

Check for doneness: the chicken should reach an internal temperature of 165°F and give slightly when you press it. Look for golden to deep-brown edges and a juicy center. If you slice into it, the juices should run clear. If you see only a faint pink near the bone (if you used bone-in), it needs a few more minutes—don’t rush it.

Step 5:

Let the chicken rest for 5 minutes—this keeps it juicy. Slice or shred it, warm the tortillas briefly on the grill until they puff and get tiny brown spots, then assemble: tortilla, chicken, a generous spoonful of avocado cilantro salsa, a sprinkle of cotija if using, and a squeeze of lime. Serve hot and watch them disappear.

Pro Tips

• Use thighs for the juiciest results; if you use breasts, pound them to even thickness so they cook evenly.
• If you don’t have a grill, use a heavy skillet on high and finish in a 400°F oven for 5–8 minutes.
• Don’t mash the avocado—keep it chunky for texture. If the salsa sits for a bit, press plastic wrap directly onto the surface to prevent browning.
• For extra smoky flavor, char the tortillas directly over the flame for a few seconds before assembling.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu (press it first) for a vegetarian option; marinate and grill the same way but reduce cook time to 3–4 minutes per side for a good crust.
• Use Greek yogurt instead of sour cream for a tangy topping—keeps it lighter and adds protein.
• Gluten-free: use certified corn tortillas to keep everything gluten-free.
• Make it dairy-free by skipping cotija and using a little extra avocado for creaminess.

Variations & Tips

• Spicy: add a pinch of cayenne to the marinade and leave the jalapeño seeds in the salsa.
• Kid-friendly: skip the jalapeño and serve the salsa on the side; let kids build their own.
• BBQ twist: brush the chicken with a smoky barbecue sauce during the last 2 minutes of grilling.
• Crunchy slaw: top with quick cabbage slaw (shredded cabbage, lime, salt) for extra crunch.
• Seafood variation: swap chicken for shrimp and grill 2–3 minutes per side for a summery twist.
• Creative twist: add diced mango to the avocado salsa for a sweet-and-spicy contrast.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Marinate the chicken up to 2 hours ahead and refrigerate. You can make the salsa a few hours ahead but keep the avocado pieces unseasoned until 15 minutes before serving to avoid browning; or press plastic wrap onto the surface. Reheat chicken gently on a hot pan or in a 350°F oven for 8–10 minutes.

Can I double the recipe?

Sure thing. Use two pans or work in batches on the grill to avoid overcrowding—crowding steams, it doesn’t crisp.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Use an instant-read thermometer: 165°F is the safe internal temp for chicken. Visually, look for deep-browned edges and clear juices.

What if I don’t have ingredient X?

If you don’t have cilantro, use parsley with a squeeze of extra lime. No lime? Use lemon in a pinch—bright acidity does the heavy lifting.

How I Like to Serve It

I serve these tacos straight off the grill with extra lime wedges, a bowl of pickled red onions, and cold Mexican beer or a sparkling margarita. They work for lazy weeknights, backyard parties, or a quick Cinco de Mayo celebration. In winter, I pair them with roasted sweet potatoes and a cilantro-lime slaw for warmth and brightness.

Notes

• Store leftovers in an airtight container for up to 3 days. Reheat gently to avoid drying out the chicken.
• Safe cooking temp for chicken: 165°F. Let meat rest 5 minutes after cooking for juicier slices.

Final Thoughts

Closing: Go char that chicken, make that creamy avocado salsa, and invite someone over—or just enjoy the whole plate yourself. You’ve got this.