Grilled Chicken Tacos Featuring Salsa Fresca Olive Oil Blend

These tacos bring together juicy grilled chicken, charred tortillas, creamy avocado, and crisp cabbage with the bright, garden-fresh kick of Salsa Fresca Infused Olive Oil Blend. The blend adds tomato, herb, and zesty pepper notes that wake up the chicken and pull every bite into a fresh, taco-night rhythm.

Garden Infuzions

Grilled Chicken Tacos Featuring Salsa Fresca Olive Oil Blend

Smoky grilled chicken, charred tortillas, crisp cabbage, and bright pico-style toppings come together with Salsa Fresca Infused Olive Oil Blend for tacos that taste fresh, lively, and full of real kitchen flavor.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 tacos

Course: Dinner, Lunch

Cuisine: Fusion Cuisine, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds boneless skinless chicken thighs
• 3 tablespoons Salsa Fresca Infused Olive Oil Blend
• 1 tablespoon lime juice
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 8 small corn tortillas
• 2 cups shredded green cabbage
• 1 cup pico de gallo
• 1 avocado sliced
• 1/4 cup crumbled queso fresco
• 1/4 cup chopped fresh cilantro
• 1 lime cut into wedges

Equipment

• 1 Grill outdoor grill or grill pan
• 1 Large mixing bowl for marinating chicken
• 1 Tongs for flipping chicken
• 1 Cutting board for slicing chicken
• 1 Chef Knife for slicing and prep
• 1 skillet or grill pan optional for warming tortillas

Method

 

Instructions

1. In a medium bowl, combine the chicken thighs, Salsa Fresca Infused Olive Oil Blend, lime juice, salt, black pepper, garlic powder, and chili powder. Toss well so every piece is coated.
2. Preheat a grill or grill pan over medium-high heat. Lightly oil the grates if needed.
3. Grill the chicken for 5 to 7 minutes per side, or until it is cooked through and has good char marks.
4. Transfer the chicken to a cutting board and let it rest for 5 minutes. Slice it into bite-size strips.
5. Warm the tortillas on the grill for about 20 seconds per side until soft and lightly toasted.
6. Build the tacos with cabbage, grilled chicken, pico de gallo, avocado, queso fresco, and cilantro.
7. Serve right away with lime wedges for squeezing over the top.

Notes

For extra char and a deeper taco-night flavor, let the chicken marinate for up to 30 minutes before grilling. If you want more heat, add sliced jalapeño or a spoonful of hot sauce at the table. The salsa-fresh olive oil adds the main flavor lift, so keep the toppings bright and simple.

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Recipe Tips

Don’t overcook the chicken; pull it when the thickest part reaches 165°F and let it rest before slicing so the juices stay inside. Warm the tortillas right before serving so they stay soft with a little char at the edges.

Serving Suggestions

Serve these tacos with lime wedges, a simple black bean side, or a scoop of cilantro rice for a complete dinner. They also fit right in at cookouts, game day spreads, or a relaxed family table.

Storage

Store the chicken, toppings, and tortillas separately in covered containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave until warmed through, then assemble fresh.

Variations

Swap the chicken for grilled shrimp, sliced steak, or sautéed peppers and onions for a different taco-night twist. You can also use the same flavor profile in burrito bowls, quesadillas, or a chopped salad.

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