Two-Player Spiced Chicken Tacos with Avocado Salsa

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A lively taco recipe perfect for sharing, featuring spiced grilled chicken and a zesty avocado salsa that balances creamy and tangy flavors. This Mexican-inspired game-day recipe, ready in about 30 minutes, pairs chicken breasts, 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 3, 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

• 2 pieces (about 12 oz) chicken breasts
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 6 small corn tortillas
• 1 medium ripe avocado
• 1/2 cup, halved cherry tomatoes
• 1/4 cup, finely diced red onion
• 2 tbsp lime juice
• 2 tbsp, chopped fresh cilantro
• 1 small, seeded and minced jalapeño

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a bowl, combine 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice mixture evenly over 2 chicken breasts (about 12 oz total).
2. Step 2: Heat a grill pan over medium-high heat and cook the chicken breasts for 5-6 minutes per side until the internal temperature reaches 165°F and the outside has nice grill marks; then remove and let rest for 5 minutes.
3. Step 3: While chicken rests, prepare the avocado salsa by dicing 1 medium ripe avocado and mixing it with 1/2 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 2 tbsp lime juice, 2 tbsp chopped fresh cilantro, and 1 small minced jalapeño. Stir gently to combine.
4. Step 4: Slice the rested chicken into thin strips and warm 6 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable and slightly toasted.
5. Step 5: Assemble tacos by placing a few slices of the spiced chicken on each tortilla and topping with 2-3 tbsp of the avocado salsa. Serve immediately.