Tequila-Lime Grilled Chicken Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender grilled chicken marinated in tequila and lime juice, topped with a smooth avocado crema for fresh, vibrant tacos. This Mexican-inspired chicken recipe, ready in about 55 minutes, pairs skinless chicken thighs, tequila, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 40 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1 lb, boneless skinless chicken thighs
1/4 cup tequila
1/4 cup fresh lime juice
2 tbsp olive oil
3 cloves, minced garlic cloves
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
1/2 tsp black pepper
8 small corn tortillas
1 whole ripe avocado
1/3 cup sour cream
2 tbsp chopped fresh cilantro
2 tbsp (for crema consistency) water

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Instructions

Step 1: In a medium bowl, whisk together 1/4 cup tequila, 1/4 cup fresh lime juice, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb chicken thighs and marinate for at least 30 minutes in the refrigerator.
Step 2: Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill 5-6 minutes per side until internal temperature reaches 165°F and char marks develop.
Step 3: Meanwhile, blend 1 ripe avocado, 1/3 cup sour cream, 2 tbsp chopped cilantro, and 2 tbsp water in a small blender until smooth and creamy. Set aside.
Step 4: Warm 8 corn tortillas on the grill for 30 seconds each side until pliable and slightly charred.
Step 5: Slice grilled chicken thinly and assemble tacos by spreading 1 tbsp avocado crema per tortilla and topping with chicken slices. Garnish with extra cilantro if desired.