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Grilled Chicken and Avocado Street Tacos

Grilled Chicken and Avocado Street Tacos - Recipes From Chef

I vividly remember the first time I tasted street tacos. They were unlike anything I’d ever eaten. The bold flavors danced on my palate, and I felt a rush of happiness with every bite. 
Today, I'm excited to bring you a recipe for grilled chicken and avocado street tacos that captures that same magic. They're quick, satisfying, and always a hit at any gathering. Whether you’re having friends over or simply treating yourself to a delicious dinner, these tacos will surely impress.
The secret to these tacos? It lies in the marinade for the chicken, the freshness of the ingredients, and how all the flavors meld together. So, if you’re ready to learn how to whip up these delightful bites, roll up your sleeves, and let’s get cooking.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Appetizer
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade:
  • 2 teaspoons ground cumin
  • Salt and freshly cracked black pepper, to taste
  • 1/4 cup finely chopped fresh cilantro leaves
  • 1/4 cup extra virgin olive oil
  • 1 1/2 teaspoons smoky ancho chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 cup freshly squeezed lime juice
  • 3 cloves garlic, smashed
  • 1 1/2 lbs boneless, skinless chicken thighs
For Serving:
  • 1 large ripe avocado, sliced
  • 3 tablespoons freshly chopped cilantro
  • 1/4 cup crumbled queso fresco or cotija cheese
  • 12 mini corn tortillas warm them up!
  • 1 small red or yellow onion, finely chopped
  • Lime wedges for squeezing over the top

Method
 

Step 1: Prepare the Marinade
  1. Start by mixing the marinade in a bowl. Combine the ground cumin, salt, black pepper, chopped cilantro, olive oil, ancho chili powder, smoked paprika, lime juice, and smashed garlic. This fragrant mix will elevate the chicken.
Step 2: Marinate the Chicken
  1. Take the chicken thighs and place them in a resealable plastic bag. Pour the marinade over the chicken, seal the bag, and massage it to ensure all pieces are coated. Let it marinate for at least 30 minutes. If you have more time, a few hours or overnight works wonders.
Step 3: Grill the Chicken
  1. Preheat your grill to medium-high heat. Remove the chicken from the marinade, shaking off the excess. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Remove from the grill and let the chicken rest for a few minutes before slicing.
Step 4: Assemble the Tacos
  1. While the chicken is resting, warm your corn tortillas on the grill for about 1 minute on each side. Slice the grilled chicken into strips. Now it’s time to assemble. Start with a piece of chicken, a few slices of avocado, some chopped onions, and a sprinkle of crumbled queso fresco. Top it off with a bit more cilantro and serve with lime wedges.

Notes

  • Use fresh ingredients whenever possible. They enhance the taste significantly.
  • If you don’t like spicy, you can reduce the amount of ancho chili powder or choose a milder seasoning.
  • Double the chicken if cooking for a crowd. Leftovers make for great meal prep.
  • Store leftover tortillas wrapped in a towel to keep them warm and pliable.
  • Squeeze lime juice right before eating to maintain freshness and vibrancy.