Grilled Tex-Mex BBQ Chicken Tacos with Fresh Pico de Gallo

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

Juicy grilled chicken marinated in smoky Tex-Mex spices served in warm tortillas topped with vibrant pico de gallo and creamy avocado. This Mexican-inspired taco and burrito recipe, ready in about 55 minutes, pairs boneless chicken thighs, olive oil, chili powder 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 chicken thighs
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 corn tortillas
• 2 medium ripe tomatoes
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 small, seeded and minced jalapeño
• 1 medium, sliced ripe avocado
• 1/4 cup (optional) sour cream

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, combine 1 lb boneless chicken thighs, 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Toss until chicken is fully coated and marinate for at least 30 minutes.
2. Step 2: While chicken marinates, dice 2 medium ripe tomatoes, finely chop 1/4 cup red onion, 1/4 cup fresh cilantro, and mince 1 small seeded jalapeño. Mix with 2 tbsp fresh lime juice and a pinch of salt to make pico de gallo. Set aside for flavors to meld.
3. Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Grill the chicken thighs for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear.
4. Step 4: Warm 8 corn tortillas on the grill for 30 seconds per side until pliable and slightly charred.
5. Step 5: Slice grilled chicken into thin strips and assemble tacos by layering chicken, 1 sliced ripe avocado, and 2 tbsp pico de gallo per tortilla. Add a dollop of 1/4 cup sour cream if desired. Serve immediately.