Simple marinated grilled chicken with a crispy avocado salsa on soft tortillas. Bright and bursting with flavour - taco perfection! 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!
These charred and grilled chicken chunks are the perfect light and lean taco topping. 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 you will love them
- Light and fresh taco recipe - Tacos can something feel a bit heavy, with the red meat and cheese. However this is a light and fresh version and perfect for summer.
- Can be made in advance - You can save some time and marinade the chicken in advance. The flavours only get better over time.
- Great for feeding a crowd - You can easily double or triple this recipe making it perfect for feeding a few people, especially with some of our Mexican side dishes.
- Can adapt the toppings - The great thing about tacos is there are so many topping options.
- Chicken - We used chicken breast to keep these grilled chicken tacos lean, however you could use skinless and boneless chicken thighs which would be juicier and have more flavour.
- Oil - We used a good quality olive oil, as it's perfect for a marinade.
- Lime - The juice is used in the chicken marinade and for the salsa. If you want a more intense lime flavour, then you could add the zest of half a lime to the chicken marinade.
- Garlic - Fresh is always best, but you could use crushed garlic from a jar to save time. Feel free to add more garlic if you like.
- Coriander - This adds some delicious freshness to the tacos.
- Chipotle - This is where all the spice comes from and what we love about chipotle paste is the amazing smokey flavour too.
- Romaine - Instead of a just traditional tomato based salsa, we added some lettuce to bulk it out. We like romaine, as it is nice and crunchy, but you could swap it for a different lettuce.
- Avocado - Another delicious way to adapt a salsa is by adding avocado. It adds some creaminess to it without needed to add cheese.
- Tomatoes - The star of the salsa. We used cherry tomatoes, but you could cut up a larger tomato. Just make sure they are really ripe, otherwise they won't have much flavour.
- Red onion - This adds colour and crunch to the salsa. I know some people can't eat raw red onion, so you could sauté it a little first, or just leave it out.
- Soft tortillas - This is what holds all the filling together.
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.
Three: Mix together all the salsa ingredients and then divide between the soft tacos.
Four: When the chicken is cooked, cut into chunks and put into tacos with the salsa.
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 tablespoon chilli powder, 1 tablespoon smoked paprika, then 1 teaspoon each of garlic powder, onion powder, cumin, ground coriander and 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.
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.
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.
You can bake the chicken instead of grilling it. Bake in a preheated oven at 200°C/400°F/Gas 6 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.
I would always recommend having a meat thermometer to check that your chicken is cooked through. Chicken should be cooked to 75C. 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.
Yes, you can marinade the chicken and make the salsa in advance, and then assemble it all before serving.
If you have leftovers, then you can wrap them up (like wraps, rather than tacos) and wrap in foil and they will keep in the fridge until the next day. Any leftovers of chicken and salsa are delicious on rice in a burrito bowl.
If you use gluten free tortillas and make sure there is no cross contamination, then these tacos can be gluten free.
More taco recipes
Grilled Chicken Tacos
- 600 g (1.25 lb) Chicken breast - cut in to strips
- 2 tablespoon Olive oil
- 1 Lime - (Juice only)
- 3 Garlic clove - crushed
- 1 pinch Sea salt and black pepper
- 1 handful Fresh coriander (cilantro) - finely chopped
- 2 tablespoon Chipotle paste
- 2 head Romain lettuce - 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 2 tablespoon Olive oil, juice of 1 Lime, 3 Garlic clove, 1 pinch Sea salt and black pepper, 1 handful Fresh coriander (cilantro) and 2 tablespoon Chipotle paste into a large bowl and mix well.
- Add 600 g Chicken breast 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 2 head Romain lettuce, 1 Avocado, 10 Cherry tomatoes, 0.5 Red onion, 1 pinch Sea salt and black pepperand the juice of1 Lime . Divide between 8 Soft tacos.
- When the chicken is cooked, cut into chunks and put into tacos with the salsa.
- 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.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.