Grilled Citrus-Marinated Chicken Tacos with Avocado Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Tender grilled chicken marinated in zesty citrus and spices, served in warm corn tortillas with a fresh avocado salsa for a vibrant Mexican street food experience. This mexican-inspired tacos & burritos ready in about 55 minutes blends boneless, skinless chicken breasts, freshly squeezed orange juice, freshly squeezed lime juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 breasts
• 1/4 cup, freshly squeezed orange juice
• 2 tbsp, freshly squeezed lime juice
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 3, minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 large, diced avocado
• 1/4 cup, finely chopped red onion
• 2 tbsp, chopped cilantro
• 1 small, seeded and minced jalapeño
• 1, cut into wedges lime
• 1/4 tsp salt for salsa

Instructions

1. Step 1: In a medium bowl, whisk together 1/4 cup orange juice, 2 tbsp lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to create the marinade. Add 1 lb boneless, skinless chicken breasts and coat evenly. Cover and marinate in the refrigerator for at least 30 minutes.
2. Step 2: 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 has nice grill marks. Let rest for 5 minutes, then slice thinly.
3. Step 3: While chicken rests, prepare avocado salsa by combining 1 large diced avocado, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, 1 minced small jalapeño, and 1/4 tsp salt in a bowl. Toss gently to mix.
4. Step 4: Warm 8 small corn tortillas on the grill or in a dry skillet for 30 seconds per side until pliable and slightly charred.
5. Step 5: Assemble tacos by dividing sliced grilled chicken among tortillas and topping each with 2 tbsp avocado salsa. Serve with lime wedges for squeezing over the tacos.