Tex-Mex Chicken Tacos with Spicy Avocado Sauce

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Grilled chicken tacos topped with a creamy, spicy avocado sauce and fresh pico de gallo, bringing bold Tex-Mex flavors to your table. This Mexican-inspired chicken recipe, ready in about 30 minutes, pairs Boneless skinless chicken breasts, Chili powder, Ground cumin 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.

Ingredients

• 1 lb Boneless skinless chicken breasts
• 1 tbsp Chili powder
• 1 tsp Ground cumin
• 1 tsp Garlic powder
• 2 tbsp Olive oil
• 8 small Corn tortillas
• 1 medium Ripe avocado
• 1/4 cup Plain Greek yogurt
• 1 small Jalapeño, seeded and chopped
• 1 tbsp Fresh lime juice
• 1 tsp Salt
• 1 cup Roma tomatoes, diced
• 1/4 cup Red onion, finely chopped
• 2 tbsp Fresh cilantro, chopped

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Instructions

1. Step 1: In a small bowl, combine 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, and 1 tsp salt. Rub this spice mix all over 1 lb boneless skinless chicken breasts. Let marinate for 10 minutes.
2. Step 2: Heat 2 tbsp olive oil in a grill pan over medium-high heat. Grill the chicken breasts for 5-6 minutes per side until cooked through and internal temperature reaches 165°F. Remove and let rest for 5 minutes, then slice into thin strips.
3. Step 3: While the chicken cooks, prepare the spicy avocado sauce by blending together 1 medium ripe avocado, 1/4 cup plain Greek yogurt, 1 small seeded and chopped jalapeño, 1 tbsp fresh lime juice, and 1/2 tsp salt until smooth and creamy.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
5. Step 5: Assemble the tacos by placing sliced chicken on each tortilla, drizzling with 2 tbsp spicy avocado sauce, and topping with 1 cup diced Roma tomatoes, 1/4 cup finely chopped red onion, and 2 tbsp chopped fresh cilantro. Serve immediately.