Spicy Mexican Grilled Chicken Tacos
Flavorful grilled chicken wrapped in warm corn tortillas, topped with tangy salsa and creamy avocado. This mexican ready in about 45 minutes pairs warmed corn tortillas, chunky salsa, diced avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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
- 2 lbs, sliced into 1/4-inch strips chicken breast
- 12, warmed corn tortillas
- 1 cup, chunky salsa
- 2, diced avocado
- 1, juiced lime
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
Instructions
- Step 1: In a large bowl, mix 2 tbsp olive oil with 1 tsp cumin, 1/2 tsp oregano, 1/4 tsp cayenne pepper, and 1 tsp salt. Add 2 lbs chicken breast slices and marinate for 30 minutes.
- Step 2: Preheat a grill to medium-high heat. Grill the chicken for 5-7 minutes per side, or until fully cooked and charred at the edges.
- Step 3: Warm 12 corn tortillas in a dry skillet over medium heat, flipping once, until pliable.
- Step 4: In a small bowl, combine 1 cup salsa, 1/4 cup diced avocado, and 1 tbsp lime juice. Stir until evenly mixed.
- Step 5: Assemble tacos by placing grilled chicken in each tortilla, then topping with 1/4 cup salsa-avocado mixture and a sprinkle of additional oregano.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Mexican Grilled Chicken Tacos take to make?
Total time is about 45 minutes (25 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Mexican Grilled Chicken Tacos?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep warmed corn tortillas from drying out.
Can I substitute ingredients in Spicy Mexican Grilled Chicken Tacos?
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 Spicy Mexican Grilled Chicken Tacos for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Spicy Mexican Grilled Chicken Tacos?
Mexican mexican 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.
What others are saying
- ★★★★★
Restaurant quality! Can't believe how easy this was.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
