These grilled chicken tacos bring together juicy, charred chicken, creamy avocado, crisp red onion, fresh cilantro, and a squeeze of lime for a bright, satisfying bite. Chipotle Pepper Infused Olive Oil adds smoky heat, rich depth, and a savory finish that settles into every layer of the taco. Easy enough for a weeknight dinner and fun enough for game day or entertaining, this is the kind of meal people ask for again.
Chipotle Pepper Blend Olive Oil Grilled Chicken Tacos with Avocado Salsa
Smoky grilled chicken, bright avocado salsa, and warm tortillas come together with bold Chipotle Pepper Infused Olive Oil for a taco night that feels lively, fresh, and full of flavor.
Ingredients
Equipment
Method
Instructions
- 1. In a medium bowl, combine the chicken with Chipotle Pepper Infused Olive Oil, lime juice, salt, black pepper, cumin, and garlic powder. Toss until the chicken is evenly coated.
- 2. Cover and let the chicken sit for 15 minutes while you make the avocado salsa.
- 3. In a small bowl, gently mix the avocados, red onion, cilantro, jalapeño, lime juice, olive oil, and salt. Set aside.
- 4. Preheat a grill pan or outdoor grill over medium-high heat. Lightly oil the grates or pan if needed.
- 5. Grill the chicken for 5 to 7 minutes per side, or until the outside is charred and the center is cooked through. Transfer to a cutting board and let rest for 5 minutes.
- 6. Slice or chop the chicken into bite-size pieces. Warm the tortillas on the grill or in a dry skillet until soft and lightly toasted.
- 7. Fill each tortilla with shredded cabbage, grilled chicken, and avocado salsa. Top with queso fresco and serve with lime wedges.
Notes
For the best flavor, do not overmix the avocado salsa; keep it chunky and fresh. If using flour tortillas, warm them just until pliable so they do not dry out. Leftover chicken also works well in taco salads or rice bowls.
Tried this recipe?
Let us know how it was!Recipe Tips
- Let the chicken marinate long enough to pick up the smoky flavor before it hits the grill.
- Keep the avocado salsa chunky so it adds texture and contrast to the tacos.
- Warm the tortillas just before serving so they stay soft and flexible.
Serving Suggestions
- Serve with lime wedges, extra cilantro, and sliced radishes for a bright finish.
- Add black beans, grilled corn, or a simple cabbage slaw on the side.
- Set out toppings family-style for an easy weeknight dinner or casual gathering.
Storage
- Store the chicken and salsa separately in airtight containers in the refrigerator.
- Use the chicken within 3 to 4 days for the best texture and flavor.
- Avocado salsa is best fresh, but it can be refrigerated briefly with plastic wrap pressed against the surface.
Variations
- Swap the chicken breasts for boneless thighs for a richer, juicier taco filling.
- Serve the chicken in taco bowls over rice instead of tortillas.
- Use the same flavor profile for grilled shrimp or sliced steak if you want a different protein.
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