These Grilled Chicken Tacos 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. Bright and bursting with flavour – taco perfection!
These charred and grilled chicken chunks are the perfect light and lean taco toppings. Marinated in lime juice and chipotle paste, there are so many ways you can adapt this taco.
We have loaded our tacos with creamy avocado and chunky tomatoes and onion, but these would equally be great with some slaw or a salsa. Great for feeding a crowd.
Why should you try it?
✔ Light and fresh taco recipe
✔ Can be made in advance
✔ Great for feeding a crowd
✔ Can adapt the toppings
How To Make Grilled Chicken Taco – step by step:
One: 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.
Two: 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.
Four: When the chicken is cooked, cut in to chunks and put on top of the salsa and serve.
Are These Tacos Healthy?
These are a really light and healthy taco option, as the chicken is grilled rather than fried and there are no creamy sauces added. It’s also a really good opportunity to load the tacos up with veggies. Why not grill some peppers and courgettes to go with it to up the nutritious value.
What Chicken To Use
We used chicken breast to keep it lean, however if you want really juicy chicken, then you can swap the breasts for boneless and skinless chicken thighs. Please note that cooking time may vary, so it’s best to use a meat thermometer to make sure that your chicken is cooked through.
Can The Chicken Be Baked Instead?
You can bake the chicken instead of grilling it. Bake in a preheated oven at 200C for 30 minutes, or until cooked through and crisp on the edges. You could also cook these on the BBQ grill for a summer feast.
How Do I Know When The Chicken Is Cooked?
I would always recommend having a meat thermometer to check that your chicken is cooked through. If you don’t you can cut it open and make sure that it isn’t pink inside, or stick a knife in to it and make sure the juices run clear.
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.
You could also use a homemade (or store bought) taco seasoning. We mix together 1 tbsp chilli powder, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cumin, 1 tsp ground coriander, a pinch of sea salt, black pepper and sugar.
Whilst the marinade is the star of these Grilled Chicken Tacos, let’s not forget the crunchy avocado salad. 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.
But there are lots of options when it comes to options here. You could add our Mexican Coleslaw, or a drizzle of our Restaurant Style Salsa. Add some extra creaminess with some sour cream or swap the avocado salad for a few dollops of guacamole. You could even add some feta or cheddar.
What To Serve Them With
The Mexican salsa mentioned above is always a good idea, and obviously a big pile of tortilla chips with some salsas. But if you are making these tacos for a crowd and want to bulk them out a bit, then why not serve them with Spanish Rice. Our Sweetcorn Salsa also goes well with these tacos.
- Try to let the chicken marinate for at least an hour, as it will really allow it to absorb in to the chicken.
- Make sure you don’t overcook the chicken breasts, otherwise they can become dry.
- You can swap the chicken breasts for boneless, skinless chicken breasts.
- Bulk these tacos out by serving them with tortilla chips and dips and some Spanish rice.
Want to try some other Mexican recipes? How about these:
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DON’T FORGET TO RATE THE RECIPE ↓
Grilled Chicken Tacos
- 600 g Chicken breasts, cut in to strips
- 2 tbsp Olive oil
- 1 Lime (Juice only)
- 3 Garlic cloves, crushed
- 1 pinch Sea salt and black pepper
- 1 handful Fresh coriander (cilantro), finely chopped
- 2 tbsp Chipotle paste
- 2 Romaine lettuce heads, finely chopped
- 1 Avocado, diced
- 10 Cherry tomatoes, quartered
- 0.5 Red onion, thinly slices
- 1 pinch Sea salt and black pepper
- 1 Lime (Juice only)
- 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.