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
Scale
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
