Grilled Chipotle-Lime Chicken Tacos with Avocado Salsa

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Smoky grilled chicken marinated in chipotle and lime pairs with a fresh avocado salsa for vibrant, handheld tacos. This Mexican recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, chipotle peppers in adobo sauce, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 with 2 tbsp sauce chipotle peppers in adobo sauce
• 3 tbsp lime juice
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 medium ripe avocado, diced
• 1/2 cup cherry tomatoes, quartered
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh lime juice (for salsa)
• 1/4 tsp salt (for salsa)

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a blender, combine 2 chipotle peppers with 2 tbsp adobo sauce, 3 tbsp lime juice, 3 minced garlic cloves, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper; blend until smooth to create the marinade.
2. Step 2: Place 1 lb boneless skinless chicken thighs in a shallow dish and pour the chipotle-lime marinade over them, turning to coat evenly; cover and refrigerate for at least 1 hour, preferably 3 hours.
3. Step 3: Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 5-6 minutes per side until internal temperature reaches 165°F and edges are slightly charred.
4. Step 4: While chicken grills, mix 1 diced medium avocado, 1/2 cup quartered cherry tomatoes, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 1 tbsp fresh lime juice, and 1/4 tsp salt in a bowl to make avocado salsa.
5. Step 5: Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable and slightly toasted.
6. Step 6: Slice grilled chicken into strips and divide evenly among tortillas; top each with 2-3 tbsp avocado salsa and serve immediately.