Grilled Chicken Tacos with Spiced Mayo and Avocado Salsa Recipe
If you’re on the hunt for a vibrant, fresh, and downright delicious meal, the Grilled Chicken Tacos with Spiced Mayo and Avocado Salsa Recipe is going to be your new go-to favorite. This dish brings together perfectly grilled, juicy chicken thighs bursting with smoky spices, paired with a creamy, tangy spiced mayo and a refreshing avocado salsa loaded with bright pops of color and flavor. Every bite is a celebration of textures and tastes that will make you feel like you’re sitting at a lively street food stand enjoying something truly special.
Ingredients You’ll Need
These ingredients are simple yet essential; each one plays a crucial role in building the bold flavor, creamy texture, and fresh vibrancy that make the Grilled Chicken Tacos with Spiced Mayo and Avocado Salsa Recipe so memorable.
- 1 lb boneless, skinless chicken thighs: Juicier and more flavorful than chicken breasts, perfect for grilling.
- 2 tbsp olive oil: Helps the spices stick and keeps the chicken moist on the grill.
- 2 tsp chili powder: Adds a mild kick and deep color to the chicken spice rub.
- 1 tsp smoked paprika: Brings smoky warmth to both the chicken and the mayo.
- 1 tsp ground cumin: Earthy spice that rounds out the chicken’s flavor beautifully.
- 1/2 tsp garlic powder: A savory punch to brighten the spice mix.
- 1/2 tsp onion powder: Adds subtle sweetness and complexity.
- Salt and pepper to taste: Essential seasoning that balances all flavors.
- 1/4 cup mayonnaise: The creamy base for the spiced mayo sauce.
- 1 tbsp lime juice: Adds a zesty brightness to both the mayo and the salsa.
- 1/4 tsp cayenne pepper (optional): Delivers a gentle heat kick if you like some spice.
- 2 ripe avocados, diced: Creamy and rich, the heart of the avocado salsa.
- 1/2 small red onion, finely chopped: Gives crunch and sharpness to the salsa.
- 1/2 cup cherry tomatoes, quartered: Juicy bursts of sweet acidity.
- 1/4 cup fresh cilantro, chopped: Fresh herbaceous note that livens up the salsa.
- Salt to taste: To season the avocado salsa perfectly.
- 8 small corn or flour tortillas: The perfect handheld shell for all the flavors.
- Lime wedges (optional): For an extra splash of citrus when serving.
How to Make Grilled Chicken Tacos with Spiced Mayo and Avocado Salsa Recipe
Step 1: Prepare the Chicken
Start by mixing olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper in a small bowl. This spice blend is what gives your chicken layers of flavor that will shine once grilled.
Step 2: Season the Chicken
Rub the spice mix evenly all over the chicken thighs, making sure each piece is well coated. This step is key to ensuring every bite has incredible flavor.
Step 3: Grill to Perfection
Preheat your grill or grill pan to medium-high heat. Place the chicken thighs on it and grill for about 5-7 minutes per side, or until fully cooked through with an internal temperature of 165°F (74°C). You want a nice char on the outside with juicy tenderness inside.
Step 4: Rest and Slice
Remove the chicken from the heat and let it rest for 5 minutes so the juices redistribute. Then slice into thin strips—perfect for piling into tacos.
Step 5: Make the Spiced Mayo
While the chicken rests, whisk together mayonnaise, lime juice, smoked paprika, and cayenne pepper in a small bowl. This spicy, tangy mayo adds creaminess and a little kick that pairs perfectly with the smoky grilled chicken.
Step 6: Prepare the Avocado Salsa
In a mixing bowl, gently toss diced avocados, finely chopped red onion, quartered cherry tomatoes, chopped cilantro, lime juice, and salt until everything is evenly coated. This salsa brings freshness, creaminess, and vibrant color to the tacos.
Step 7: Warm the Tortillas
Quickly warm the tortillas on the grill or stovetop for about 10-15 seconds each, making them pliable and ready to fold without cracking.
Step 8: Assemble the Tacos
Layer slices of grilled chicken onto each warm tortilla, dollop with spiced mayo, and top generously with avocado salsa. Each bite will be an explosion of smoky, creamy, and fresh flavors.
Step 9: Serve with Lime Wedges
Offer lime wedges on the side for those who want an extra zesty pop that brightens every bite even more.
How to Serve Grilled Chicken Tacos with Spiced Mayo and Avocado Salsa Recipe
Garnishes
Adding garnishes like extra cilantro leaves, thinly sliced radishes, or even a sprinkle of crumbled queso fresco will elevate presentation and add interesting textures and flavors that complement the core ingredients flawlessly.
Side Dishes
Consider serving these tacos with Mexican-style street corn (elote), black beans, or a crisp jicama salad. These sides bring contrast and help round out the meal with additional layers of flavor and crunch.
Creative Ways to Present
For a festive gathering, serve your Grilled Chicken Tacos with Spiced Mayo and Avocado Salsa Recipe family-style with all the fixings laid out buffet-style. Or, try building taco bowls by layering the chicken and salsa over a bed of rice and greens for a low-carb twist that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover grilled chicken can be stored in an airtight container in the refrigerator for up to 3 days. Keep the mayo sauce and avocado salsa separate to maintain their fresh texture and flavor.
Freezing
You can freeze cooked grilled chicken strips for up to 2 months in freezer-safe bags. The avocado salsa and spiced mayo do not freeze well and are best made fresh on the day you plan to serve the tacos.
Reheating
To reheat leftover grilled chicken, use a skillet over medium heat to keep the meat tender and smoky, or microwave gently. Avoid overheating to prevent drying out. Add the mayo and salsa fresh for the best experience.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs stay juicier and more flavorful, chicken breasts will work fine. Just be sure not to overcook them as they dry out faster.
Is it possible to make this recipe vegetarian?
Yes! You can substitute the grilled chicken with grilled portobello mushrooms or seasoned tofu to enjoy the salsa and spiced mayo combo in a vegetarian-friendly taco.
How spicy is the spiced mayo?
The spiced mayo has a subtle kick from cayenne and smoked paprika, but you can adjust the cayenne up or down based on your heat preference or omit it entirely for a milder sauce.
Can I prepare the avocado salsa in advance?
It’s best to prepare the avocado salsa shortly before serving to keep the avocados from browning, but you can prep all the other salsa ingredients ahead and just add the avocado last minute.
What’s the best way to warm tortillas without a grill?
If you don’t have a grill, use a dry skillet on medium heat to warm tortillas for about 10-15 seconds per side, or wrap them in a damp paper towel and microwave for 20-30 seconds to get them soft and pliable.
Final Thoughts
This Grilled Chicken Tacos with Spiced Mayo and Avocado Salsa Recipe is one of those magical dishes that turns a simple dinner into a festive occasion. With layers of smoky, creamy, and fresh flavors all wrapped up in soft tortillas, it’s impossible not to smile with every bite. Do yourself a favor and try it soon; your taste buds will thank you.
Print
Grilled Chicken Tacos with Spiced Mayo and Avocado Salsa Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
These Grilled Chicken Tacos with Spiced Mayo and Avocado Salsa are a vibrant and flavorful meal ready in just 30 minutes. Tender, spice-rubbed grilled chicken thighs are paired with a creamy, zesty mayo and fresh, chunky avocado salsa, all wrapped in warm tortillas for a perfect, easy-to-make taco night.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
For the Spiced Mayo
- 1/4 cup mayonnaise
- 1 tbsp lime juice
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
For the Avocado Salsa
- 2 ripe avocados, diced
- 1/2 small red onion, finely chopped
- 1/2 cup cherry tomatoes, quartered
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- Salt to taste
To Serve
- 8 small corn or flour tortillas
- Lime wedges (optional)
Instructions
- Prepare the Chicken: In a small bowl, combine olive oil, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, salt, and pepper. Mix well to form the spice rub.
- Season the Chicken: Rub the spice mixture evenly over the boneless, skinless chicken thighs, ensuring all sides are coated for maximum flavor.
- Grill the Chicken: Preheat a grill or grill pan to medium-high heat. Place the chicken thighs on the grill and cook for 5-7 minutes per side until they reach an internal temperature of 165°F (74°C) and are fully cooked.
- Rest and Slice: Remove the chicken from the heat and let it rest for 5 minutes to retain juices. Then slice into strips suitable for tacos.
- Make the Spiced Mayo: In a small bowl, whisk together mayonnaise, lime juice, smoked paprika, and optional cayenne pepper until smooth and creamy.
- Prepare the Avocado Salsa: In a medium bowl, gently combine diced avocados, finely chopped red onion, quartered cherry tomatoes, chopped cilantro, lime juice, and salt. Toss carefully to evenly coat the ingredients without mashing the avocado.
- Warm the Tortillas: Heat each tortilla on the grill or stovetop for 10-15 seconds until warm and pliable.
- Assemble the Tacos: Place sliced grilled chicken on each tortilla, add a dollop of spiced mayo, and top with avocado salsa.
- Serve: Offer lime wedges on the side for squeezing over tacos for extra zest and enjoy immediately.
Notes
- For a spicier kick, increase the cayenne pepper or add sliced jalapeños to the avocado salsa.
- Corn tortillas are traditional and gluten-free; flour tortillas provide a softer texture.
- To make it dairy-free, substitute mayonnaise with a vegan mayo alternative.
- If grilling isn’t available, a grill pan or cast-iron skillet on high heat can be used to cook the chicken.
- Leftover grilled chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
