Chipotle-Lime Grilled Chicken Tacos with Avocado Salsa

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Smoky chipotle-marinated grilled chicken served in warm corn tortillas topped with a fresh avocado salsa for a vibrant Cinco de Mayo taco experience. This Mexican-inspired Cinco de Mayo recipe, ready in about 55 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.

Ingredients

• 1 lb boneless skinless chicken thighs
• 2 peppers, minced chipotle peppers in adobo sauce
• 2 tbsp fresh lime juice
• 3, minced garlic cloves
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 large, diced ripe avocado
• 1 cup, quartered cherry tomatoes
• 1/4 cup, finely diced red onion
• 2 tbsp, chopped fresh cilantro
• 1 small, seeded and minced jalapeño
• 1 tbsp fresh lime juice (for salsa)
• 1/4 tsp salt (for salsa)

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Instructions

1. Step 1: In a medium bowl, combine 1 lb boneless skinless chicken thighs, 2 minced chipotle peppers in adobo sauce, 2 tbsp fresh lime juice, 3 minced garlic cloves, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly and marinate in the fridge for at least 30 minutes.
2. Step 2: Preheat grill to medium-high heat (about 400°F). Grill the chicken thighs for 5-7 minutes per side until the internal temperature reaches 165°F and chicken is slightly charred and juicy. Remove and let rest for 5 minutes, then slice thinly.
3. Step 3: While chicken rests, prepare avocado salsa by mixing 1 large diced ripe avocado, 1 cup quartered cherry tomatoes, 1/4 cup finely diced red onion, 2 tbsp chopped fresh cilantro, 1 minced small jalapeño, 1 tbsp fresh lime juice, and 1/4 tsp salt in a bowl. Stir gently to combine.
4. Step 4: Warm 8 small corn tortillas on the grill for 20-30 seconds per side until pliable and slightly toasted.
5. Step 5: Assemble tacos by dividing sliced grilled chicken evenly among tortillas and topping each with 2-3 tbsp avocado salsa. Serve immediately with extra lime wedges if desired.