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–+ servings
250ml Chipotle Pepper Infused Olive Oil – medium heat oil
Garden Infuzions

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.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 tacos
Course: Dinner, Main Course
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/2 pounds boneless skinless chicken breasts
  • 3 tablespoons Chipotle Pepper Infused Olive Oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 8 small corn or flour tortillas
  • 2 ripe avocados diced
  • 1/3 cup red onion finely diced
  • 1/4 cup fresh cilantro chopped
  • 1 small jalapeño seeded and minced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1 cup shredded cabbage
  • 1/2 cup crumbled queso fresco
  • Lime wedges for serving

Equipment

  • 1 Grill or grill pan For cooking the chicken
  • 2 Mixing bowls One for chicken, one for salsa
  • 1 Tongs For flipping chicken and tortillas
  • 1 Cutting board For resting and slicing chicken
  • 1 Chef’s knife For chopping produce
  • 1 set Measuring spoons For seasoning and dressing
  • 1 set Measuring cups For salsa and toppings

Method
 

Instructions
  1. 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. 2. Cover and let the chicken sit for 15 minutes while you make the avocado salsa.
  3. 3. In a small bowl, gently mix the avocados, red onion, cilantro, jalapeño, lime juice, olive oil, and salt. Set aside.
  4. 4. Preheat a grill pan or outdoor grill over medium-high heat. Lightly oil the grates or pan if needed.
  5. 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. 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. 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.

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