Go Back
–+ servings
close up image of a grilled chicken taco on white background

Get the Recipe: Grilled Chicken Tacos

Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Yield: 4 (2 tacos each)
Author: Annie
These grilled chicken tacos bring serious flavor with creamy avocado sauce, tangy salsa, and salty Cotija.
No ratings yet
Print Pin Recipe

Ingredients
 

Tacos

  • 1 ½ lbs chicken thighs boneless/skinless
  • 8 small corn tortillas
  • Shredded cabbage
  • Salsa
  • Cilantro
  • Crumbled Cotija cheese

Marinade:

  • 3 tbsp oil
  • 1 tbsp honey or sugar-free maple syrup for low-carb
  • 2 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 lime juiced and zested

Avocado Cream Sauce:

  • 2 large avocados
  • ½ cup sour cream
  • ¼ cup cilantro loosely packed
  • 1 tsp garlic powder
  • 1 lime juiced
  • ½ tsp salt

Instructions
 

  • Place chicken and marinade ingredients in a large bowl or zip-lock bag and toss to combine. Place in the refrigerator and marinate for at least 8 hours.
  • Preheat the grill to medium-high heat. Remove the chicken from the marinade and place on the grill. Cook chicken for 10 minutes, then flip and grill another 5 minutes or until the chicken is cooked through to 165 degrees. Remove the chicken from the grill and allow to rest for about 5 minutes, then slice.
  • Meanwhile, place the avocado cream sauce ingredients in a blender or food processor and blend until smooth and set aside.
  • Warm the corn tortillas in a pan or on the grill.
  • Assemble tacos with the warmed tortillas, chicken, shredded cabbage, salsa, cilantro, cojita cheese, and avocado cream sauce.

Notes

  • You can sub in plain Greek yogurt instead of sour cream for a healthier avocado cream sauce.
  • Marinating isn’t essential but provides a lot more flavor for the chicken.
  • I grilled the chicken on my Traeger at 400 degrees.
  • Store the cream sauce for up to 2 days in the refrigerator in an airtight container. After that, it starts to turn brown. Store sliced chicken for up to 3 days in the refrigerator.
  • Other great toppings: lettuce, avocado, Mexican cheese, hot sauce, red onion, refried beans, black beans, etc.
Serving: 2 tacos, Calories: 482kcal, Carbohydrates: 39g, Protein: 18.5g, Fat: 31g, Cholesterol: 63mg, Sodium: 698mg, Fiber: 11.4g, Sugar: 3.4g
Did you make this recipe?Please leave a star rating and review below!