Chili-Lime Grilled Chicken Tacos with Avocado Crema
Tender grilled chicken marinated in a zesty chili-lime sauce, served in warm corn tortillas topped with creamy avocado crema and fresh cilantro for a bright street-food inspired meal. This mexican-inspired chicken ready in about 40 minutes pairs boneless skinless chicken thighs, lime juice, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 1 lb boneless skinless chicken thighs
- 3 tbsp lime juice
- 1 tbsp chili powder
- 1 tsp ground cumin
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 8 small corn tortillas
- 1 ripe avocado
- 1/4 cup sour cream
- 1/4 cup fresh cilantro leaves
- 2 tbsp water
Instructions
- Step 1: In a medium bowl, whisk together 3 tbsp lime juice, 1 tbsp chili powder, 1 tsp ground cumin, 2 minced garlic cloves, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb boneless skinless chicken thighs and toss to coat. Marinate for 20 minutes at room temperature.
- Step 2: While chicken marinates, prepare avocado crema by blending 1 ripe avocado, 1/4 cup sour cream, 1/4 cup fresh cilantro leaves, and 2 tbsp water in a food processor or blender until smooth. Set aside.
- Step 3: Preheat grill or grill pan over medium-high heat. Grill chicken thighs for 4-5 minutes per side until cooked through and internal temperature reaches 165°F. Remove and let rest for 5 minutes.
- Step 4: Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable.
- Step 5: Slice grilled chicken into strips and assemble tacos by placing chicken in tortillas and drizzling generously with avocado crema. Garnish with extra cilantro if desired and serve immediately.
Equipment for this recipe
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Frequently asked questions
How long does Chili-Lime Grilled Chicken Tacos with Avocado Crema take to make?
Total time is about 40 minutes (25 min prep + 15 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 Chili-Lime Grilled Chicken Tacos with Avocado Crema?
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 lime juice from drying out.
Can I substitute ingredients in Chili-Lime Grilled Chicken Tacos with Avocado Crema?
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 Chili-Lime Grilled Chicken Tacos with Avocado Crema 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 Chili-Lime Grilled Chicken Tacos with Avocado Crema?
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.
