Celebrate Cinco De Mayo in style, but with minimal effort with these Grilled Chicken Tacos. They are healthy and light, and the perfect base to add on loads of extra toppings to create a taco that will suit everyone’s taste! Simple marinated grilled chicken with a crispy avocado salsa on soft tortillas. Taco perfection!
It’s one of my favourite days of the year tomorrow – Cinco De Mayo! A day dedicated to eating Mexican food is something I can totally get on board with. Of course there is more to it than that, it commemorates the Mexican Army’s victory over the French Empire at the Battle of Puebla, on May 5, 1862. But round the world people eat obscene amounts of Mexican food as a celebration. As if we need any more excuses to eat a lot of Mexican food! We can eat so many of these Grilled Chicken Tacos.
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We love an elaborate taco and you all know how much we love our fusion food. If you haven’t tried an Indian or Italian taco fusion, then you are missing out. But sometimes you just need to keep it simple, you know?! It doesn’t get much simpler than this when it comes to tacos and these can be really quick to make too if you don’t marinate the chicken for long, but we recommend you do for added flavour.
This chicken marinade is amazing. I was going to say it’s “da bomb”, but I am a 33 year old mother that enjoys nothing more than a cup of almond milk tea and a cookie, so I don’t think I can get away with that. Stereotype? Maybe! But I still don’t think I can get away with saying “da bomb”. Regardless, this marinade is where it’s at. I don’t think I can get away with that either.
Some olive oil, salt and pepper, garlic, lime juice, coriander (cilantro) and chipotle paste is all you need to bring these tacos to life. Chipotle paste is a must in our fridge, as you can always make a quick dressing/sauce/marinade with it. Mix it all together and coat the chicken strips in it and leave for around an hour to let all the flavours come alive.
Whilst the marinade is the star of these Grilled Chicken Tacos, let’s not forget the crunchy avocado salad/salsa. I feel like someone is going to jump on me and say “hey! that’s not a salsa!” and you are right, it’s not a traditional salsa, but it has a lot of the same ingredients, so just humour me will you? Thanks! There are juicy tomatoes, chunks of creamy avocado, some crunchy romaine lettuce, red onion (I couldn’t think of a good enough description of red onion) and then that all important sea salt, pepper and lime juice.
It doesn’t have to stop there, although it tastes pretty good just like that. You can use these grilled chicken tacos as a base, and then get crazy with the extra toppings. Serve these up at the table with little bowls of extra toppings so everyone can create their own tacos. Who doesn’t love doing that? Put a few different cheeses (feta and cheddar are good), some chilli sauces for those that want some added heat, and even some extra vegetables to bulk the tacos out.
Can these be done on the BBQ? We have put them under the grill (broiler), but you can definitely cook the chicken on the BBQ or on a griddle pan instead. A BBQ taco party sounds like a great idea to be honest.
- 3 Medium chicken breasts, cut in to strips
- 2 tbsp Olive oil
- Juice of 1 lime
- 3 Garlic cloves, crushed
- A pinch of sea salt and black pepper
- A handful of fresh coriander (cilantro), finely chopped
- 2 tbsp Chipotle paste
- 2 Romaine lettuce heads, finely chopped
- 1 Avocado, diced
- 10 Cherry tomatoes, quartered
- Half a red onion, thinly slices
- A pinch of sea salt and black pepper
- Juice of half a lime
- 8 Soft tacos
Put the olive oil, lime juice, garlic, salt and pepper, coriander and chipotle paste in a large bowl and mix well. Add the chicken strips and mix so they are well coated and put them in the fridge for an hour.
Heat the grill (broiler) and put the chicken on a grill pan and under the grill for 18-20 minutes, turning half way through. Make sure to check the chicken is cooked through before serving.
Mix together all the salsa ingredients and then divide between the soft tacos.
When the chicken is cooked, cut in to chunks and put on top of the salsa and serve.