Grilled Citrus-Marinated Chicken Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

Juicy grilled chicken marinated in bright citrus juices and spices, served in warm corn tortillas topped with a smooth avocado crema for a refreshing Cinco de Mayo taco. This Mexican-inspired Cinco de Mayo recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 1.5 lbs boneless skinless chicken thighs
• 1/2 cup orange juice
• 1/4 cup lime juice
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 8 corn tortillas
• 1 large ripe avocado
• 1/4 cup sour cream
• 2 tbsp cilantro leaves
• 1 tsp lime zest
• 2 tbsp water

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 medium bowl, whisk together 1/2 cup orange juice, 1/4 cup lime juice, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Add 1.5 lbs boneless skinless chicken thighs to the marinade, turning to coat well. Cover and refrigerate for at least 1 hour, up to 4 hours.
3. Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade and grill for 5-6 minutes per side until internal temperature reaches 165°F and chicken is nicely charred.
4. Step 4: While chicken cooks, prepare avocado crema by blending 1 large ripe avocado, 1/4 cup sour cream, 2 tbsp cilantro leaves, 1 tsp lime zest, and 2 tbsp water in a blender until smooth and creamy.
5. Step 5: Warm 8 corn tortillas on the grill for about 30 seconds per side until soft and pliable.
6. Step 6: Slice grilled chicken into strips and divide evenly among tortillas. Drizzle with avocado crema and serve immediately with extra lime wedges if desired.