Tex-Mex Grilled Chicken Tacos with Pico de Gallo
Juicy grilled chicken marinated in smoky spices served in warm corn tortillas topped with fresh pico de gallo and creamy avocado. This mexican-inspired tacos & burritos 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Assemble tacos by layering sliced grilled chicken, 1 sliced ripe avocado, and spoonfuls of pico de gallo onto each tortilla. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tex-Mex Grilled Chicken Tacos with Pico de Gallo take to make?
Total time is about 37 minutes (25 min prep + 12 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 Tex-Mex Grilled Chicken Tacos with Pico de Gallo?
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 olive oil from drying out.
Can I substitute ingredients in Tex-Mex Grilled Chicken Tacos with Pico de Gallo?
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 Tex-Mex Grilled Chicken Tacos with Pico de Gallo for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Tex-Mex Grilled Chicken Tacos with Pico de Gallo?
Mexican tacos & burritos 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.
