Chipotle-Lime Grilled Chicken Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

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.

Smoky chipotle-marinated grilled chicken served in warm corn tortillas topped with a smooth avocado-lime crema for a vibrant Cinco de Mayo taco. This Mexican-inspired Cinco de Mayo recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, chipotle peppers in adobo sauce, fresh lime juice 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.

Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1 lb boneless skinless chicken thighs
2 chipotle peppers in adobo sauce
2 tbsp fresh lime juice
2 tbsp olive oil
3 garlic cloves, minced
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
8 small corn tortillas
1 whole ripe avocado
1/3 cup sour cream
1/4 cup cilantro leaves
2 tbsp water
1 tbsp extra lime juice

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Instructions

Step 1: In a blender, combine 2 chipotle peppers in adobo sauce, 2 tablespoons fresh lime juice, 2 tablespoons olive oil, 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Blend until smooth to create the marinade.
Step 2: Place 1 pound boneless skinless chicken thighs in a shallow dish and pour the chipotle-lime marinade over them. Toss to coat evenly and refrigerate for at least 1 hour, preferably 3 hours.
Step 3: Preheat a grill or grill pan to medium-high heat (about 400°F). Grill the marinated chicken thighs for 5-6 minutes per side until charred at edges and internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes, then slice into thin strips.
Step 4: While chicken rests, make the avocado crema by blending 1 ripe avocado, 1/3 cup sour cream, 1/4 cup cilantro leaves, 2 tablespoons water, and 1 tablespoon extra lime juice until smooth and creamy.
Step 5: Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable and slightly charred.
Step 6: Assemble tacos by placing sliced chicken on each tortilla and drizzling with 1 to 2 tablespoons avocado crema per taco. Serve immediately with extra lime wedges if desired.