Tex-Mex Grilled Chicken Tacos with Pico de Gallo

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Juicy grilled chicken marinated in smoky spices served in warm corn tortillas topped with fresh pico de gallo and creamy avocado. This Mexican-inspired taco and burrito recipe, ready in about 37 minutes, pairs boneless skinless chicken thighs, olive oil, 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 thighs
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1, sliced ripe avocado
• 1/4 cup chopped fresh cilantro
• 1, juiced lime
• 2 medium, diced tomato
• 1/4 cup finely chopped red onion
• 1 small, seeded and minced jalapeño

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Instructions

1. Step 1: Combine 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper in a bowl. Add 1 lb boneless skinless chicken thighs and toss to coat evenly. Let marinate for 20 minutes.
2. Step 2: Preheat grill or grill pan to medium-high heat (about 400°F). Grill the marinated chicken thighs for 5-6 minutes per side until internal temperature reaches 165°F and the edges are slightly charred. Remove and let rest for 5 minutes, then slice into strips.
3. Step 3: While chicken rests, make pico de gallo by mixing 2 diced medium tomatoes, 1/4 cup finely chopped red onion, 1 small minced jalapeño, 1/4 cup chopped fresh cilantro, and juice of 1 lime in a bowl.
4. Step 4: Warm 8 small corn tortillas on the grill or in a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
5. Step 5: Assemble tacos by layering sliced grilled chicken, 1 sliced ripe avocado, and spoonfuls of pico de gallo onto each tortilla. Serve immediately.