Description
These Grilled Chicken Tacos feature juicy, spice-rubbed chicken thighs grilled to perfection, topped with a creamy spiced mayo and fresh avocado salsa. Ready in just 30 minutes, this vibrant and flavorful Mexican-inspired dish is perfect for a quick weeknight dinner or casual gathering.
Ingredients
Scale
For the Chicken:
- 1 lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
For the Spiced Mayo:
- 1/4 cup mayonnaise
- 1 tbsp lime juice
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
For the Avocado Salsa:
- 2 ripe avocados, diced
- 1/2 small red onion, finely chopped
- 1/2 cup cherry tomatoes, quartered
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- Salt to taste
To Serve:
- 8 small corn or flour tortillas
- Lime wedges (optional)
Instructions
- Prepare the Chicken: In a small bowl, mix together olive oil, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, salt, and pepper. Rub this spice mixture evenly over the chicken thighs to coat thoroughly.
- Grill the Chicken: Preheat a grill or grill pan to medium-high heat. Place the chicken thighs on the grill and cook for 5-7 minutes per side until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked through.
- Rest and Slice: Remove the chicken from the grill and let it rest for 5 minutes to retain juices. Then slice the chicken into strips for the tacos.
- Make the Spiced Mayo: Whisk together mayonnaise, lime juice, smoked paprika, and cayenne pepper (if using) in a small bowl until smooth and well combined.
- Prepare the Avocado Salsa: In a mixing bowl, gently combine diced avocados, finely chopped red onion, quartered cherry tomatoes, chopped cilantro, lime juice, and salt. Toss carefully to evenly coat all ingredients without mashing the avocado.
- Warm the Tortillas: Heat the tortillas on the grill or stovetop for 10-15 seconds on each side until warm and pliable.
- Assemble the Tacos: Spread a layer of spiced mayo on each warmed tortilla. Top with sliced grilled chicken and spoon avocado salsa over the top.
- Serve: Serve the assembled tacos immediately with lime wedges on the side for an extra zesty kick.
Notes
- For extra heat, add more cayenne pepper or a few dashes of hot sauce to the spiced mayo.
- Use corn tortillas for a gluten-free option, or flour tortillas for a softer texture.
- Allow the grilled chicken to rest before slicing to keep it juicy and tender.
- If fresh cilantro isn’t available, you can substitute with fresh parsley for a milder flavor.
- Store leftover components separately in airtight containers in the refrigerator and assemble tacos fresh before serving.
