Spicy El Camino Real-Inspired Chicken Tacos with Avocado Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

Soft corn tortillas filled with smoky chipotle chicken and topped with a fresh avocado salsa for a vibrant Mexican street food experience. This mexican-inspired tacos & burritos (gluten free) ready in about 40 minutes blends boneless chicken thighs, minced chipotle in adobo sauce, 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 chicken thighs
• 2 tbsp minced chipotle in adobo sauce
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 large ripe avocado
• 1/4 cup chopped fresh cilantro
• 1/4 cup finely diced red onion
• 2 tbsp lime juice
• 1 small finely diced jalapeño

Instructions

1. Step 1: In a medium bowl, combine 1 lb boneless chicken thighs with 2 tbsp minced chipotle in adobo sauce, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Mix well and marinate for at least 20 minutes.
2. Step 2: Heat a large skillet over medium-high heat. Add the marinated chicken thighs and cook for 5-7 minutes per side until cooked through and slightly charred. Remove from heat and let rest for 5 minutes, then slice into thin strips.
3. Step 3: For the avocado salsa, mash 1 large ripe avocado in a bowl, then fold in 1/4 cup chopped fresh cilantro, 1/4 cup finely diced red onion, 1 small finely diced jalapeño, and 2 tbsp fresh lime juice. Stir gently to combine.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
5. Step 5: Assemble the tacos by dividing the sliced chicken evenly among the warmed tortillas and topping each with a generous spoonful of the avocado salsa.