Grilled Lime-Chili Chicken Tacos with Avocado Salsa
Juicy grilled chicken marinated in zesty lime and chili paired with creamy avocado salsa, served on warm corn tortillas for a fresh taco dinner. This mexican-inspired chicken ready in about 27 minutes blends boneless skinless chicken thighs, fresh lime juice, olive oil 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 350 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 thighs
- 1/4 cup fresh lime juice
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 8 small corn tortillas
- 1 large, diced ripe avocado
- 1/2 cup, diced cherry tomatoes
- 1/4 cup, finely chopped red onion
- 2 tbsp chopped fresh cilantro
- 2 tbsp (for salsa) fresh lime juice
- 1/4 tsp (for salsa) salt
Instructions
- Step 1: In a bowl, whisk together 1/4 cup fresh lime juice, 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb boneless skinless chicken thighs and marinate for at least 30 minutes.
- Step 2: While chicken marinates, combine 1 large diced ripe avocado, 1/2 cup diced cherry tomatoes, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 2 tbsp fresh lime juice, and 1/4 tsp salt in a bowl to make avocado salsa. Set aside.
- Step 3: Preheat grill or grill pan to medium-high heat. Grill chicken thighs for 5-6 minutes per side until cooked through and internal temperature reaches 165°F.
- Step 4: Warm 8 small corn tortillas on the grill for about 30 seconds per side.
- Step 5: Slice grilled chicken into strips and assemble tacos by placing chicken on tortillas and topping with generous spoonfuls of avocado salsa. Serve immediately.
Frequently asked questions
How long does Grilled Lime-Chili Chicken Tacos with Avocado Salsa take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Grilled Lime-Chili Chicken Tacos with Avocado Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Grilled Lime-Chili Chicken Tacos with Avocado Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Lime-Chili Chicken Tacos with Avocado Salsa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Lime-Chili Chicken Tacos with Avocado Salsa?
Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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