Grilled Chipotle-Spiced Chicken Tacos with Avocado Salsa

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

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 bright avocado and tomato salsa for a fresh, vibrant taco. This Mexican-inspired chicken recipe, ready in about 30 minutes, pairs boneless 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 320 calories and feeds 6, 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 6 Mexican cuisine 320 cal/serving

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Ingredients

1.5 lbs boneless chicken thighs
2 peppers, minced chipotle peppers in adobo sauce
3 tbsp fresh lime juice
3, minced garlic cloves
2 tbsp olive oil
1 tsp ground cumin
1.5 tsp salt
12, warmed corn tortillas
1 large, diced ripe avocado
1 cup, quartered cherry tomatoes
1/4 cup, finely chopped red onion
1/4 cup, chopped fresh cilantro
1 small, seeded and diced jalapeño
4 lime wedges

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Instructions

Step 1: In a bowl, combine 2 minced chipotle peppers in adobo, 3 tbsp fresh lime juice, 3 minced garlic cloves, 2 tbsp olive oil, 1 tsp ground cumin, and 1.5 tsp salt to create a marinade. Add 1.5 lbs boneless chicken thighs and coat evenly. Marinate for at least 1 hour in the refrigerator.
Step 2: Preheat grill or grill pan to medium-high heat. Grill marinated chicken for 6-7 minutes per side until internal temperature reaches 165°F and edges are slightly charred. Let rest for 5 minutes before slicing thinly.
Step 3: Toss 1 large diced avocado, 1 cup quartered cherry tomatoes, 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro, and 1 diced seeded jalapeño in a bowl to make avocado salsa.
Step 4: Assemble tacos by placing slices of grilled chicken on 12 warmed corn tortillas, topping each with a spoonful of avocado salsa and serving with lime wedges on the side.