Tequila-Lime Grilled Chicken Tacos with Avocado Salsa

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

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.

Juicy grilled chicken marinated in tequila and lime juice, topped with a zesty avocado salsa, wrapped in warm corn tortillas for a vibrant Mexican-inspired meal. This Mexican-inspired taco and burrito recipe, ready in about 85 minutes, pairs boneless 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 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.

Prep: 70 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving

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Ingredients

1 lb boneless chicken thighs
1/4 cup tequila
1/4 cup fresh lime juice
2 minced garlic cloves
1 tsp ground cumin
1 tsp chili powder
2 tbsp olive oil
1/2 tsp salt
8 small corn tortillas
1 diced ripe avocado
1/4 cup diced red onion
1/4 cup chopped cilantro
1 seeded and minced jalapeño
2 tbsp for salsa fresh lime juice
1/4 tsp for salsa salt

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Instructions

Step 1: In a bowl, whisk together 1/4 cup tequila, 1/4 cup fresh lime juice, 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, 2 tbsp olive oil, and 1/2 tsp salt to form a marinade.
Step 2: Add 1 lb boneless chicken thighs to the marinade, coating thoroughly, and marinate in the refrigerator for at least 1 hour.
Step 3: Preheat grill to medium-high heat (about 400°F). Grill marinated chicken for 5-6 minutes per side until cooked through and slightly charred. Let rest for 5 minutes, then slice thinly.
Step 4: To prepare avocado salsa, combine 1 diced ripe avocado, 1/4 cup diced red onion, 1/4 cup chopped cilantro, 1 minced seeded jalapeño, 2 tbsp fresh lime juice, and 1/4 tsp salt in a bowl. Stir gently to combine.
Step 5: Warm 8 small corn tortillas on the grill or stovetop until pliable. Fill each tortilla with sliced chicken and top with a spoonful of avocado salsa. Serve immediately.