Chicken and Avocado Tacos

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crunchy corn tortillas filled with tender grilled chicken, creamy avocado, and a zesty lime-cilantro slaw. This mexican-inspired chicken ready in about 55 minutes pairs chicken breast, ripe avocados, corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 30 min Serves 4 Mexican cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Season 2 lbs chicken breast with 1/2 tsp salt and 1/4 tsp black pepper. Place on a baking sheet and roast for 25-30 minutes until fully cooked and golden, then slice into strips.
  2. Step 2: While chicken cooks, heat 2 tbsp olive oil in a skillet over medium heat. Add 1/2 cup finely chopped red onion and 1 sliced jalapeño. Sauté for 3-4 minutes until softened and fragrant.
  3. Step 3: Stir in 1/3 cup chopped cilantro, 2 tbsp lime juice, and remaining 1/2 tsp salt. Cook for 2 minutes, then remove from heat.
  4. Step 4: Scoop 1/2 cup avocado flesh into a bowl and mash with a fork. Season with 1/4 tsp salt and 1/8 tsp black pepper.
  5. Step 5: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side. Assemble tacos by placing 2 oz chicken, 2 tbsp avocado mash, and 2 tbsp slaw in each tortilla. Serve immediately with extra lime wedges.

Frequently asked questions

How long does Chicken and Avocado Tacos take to make?

Total time is about 55 minutes (25 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chicken and Avocado Tacos?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast from drying out.

Can I substitute ingredients in Chicken and Avocado Tacos?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chicken and Avocado Tacos for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chicken and Avocado Tacos?

Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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