Chicken and Avocado Tacos

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crunchy corn tortillas filled with tender grilled chicken, creamy avocado, and a zesty lime-cilantro slaw. This Mexican-inspired chicken recipe, ready in about 55 minutes, pairs chicken breast, 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

2 lbs chicken breast
2 ripe avocados
8 corn tortillas
1/2 cup finely chopped red onion
1/3 cup chopped cilantro
2 tbsp lime juice
2 tbsp olive oil
1 sliced jalapeño
1 tsp salt
1/2 tsp black pepper

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Instructions

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.
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.
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.
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.
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.