Grilled Chili-Lime Chicken Tacos with Fresh Pico de Gallo

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

Juicy grilled chicken marinated in a zesty chili-lime sauce, served on warm corn tortillas topped with fresh pico de gallo and creamy avocado. This Mexican recipe, ready in about 55 minutes, pairs boneless skinless chicken thighs, lime juice, olive oil 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
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 3 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 ripe avocado, sliced
• 1 cup tomato, diced
• 1/4 cup white onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 jalapeño, seeded and minced
• 1/4 tsp salt (for pico de gallo)

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Instructions

1. Step 1: In a medium bowl, combine 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb boneless skinless chicken thighs, toss to coat thoroughly, and marinate for at least 30 minutes.
2. Step 2: While chicken marinates, prepare pico de gallo by mixing 1 cup diced tomato, 1/4 cup finely chopped white onion, 2 tbsp chopped fresh cilantro, 1 minced jalapeño, and 1/4 tsp salt in a small bowl. Set aside for flavors to meld.
3. Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Grill the marinated chicken thighs for 5-6 minutes per side until internal temperature reaches 165°F and edges are slightly charred.
4. Step 4: Remove chicken from grill and let rest for 5 minutes, then slice into thin strips.
5. Step 5: Warm 8 small corn tortillas on the grill for 30 seconds each side until pliable and slightly toasted.
6. Step 6: Assemble tacos by layering sliced chicken, 1 sliced ripe avocado, and generous spoonfuls of pico de gallo onto each tortilla. Serve immediately.