Chicken Avocado Tacos (gf) Recipe

Name: Mexican Margaritas Bar & Grills Chicken Avocado Tacos (GF) Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken breasts; 2 tbs olive oil; 2 tbs fresh lime juice; 2 cloves garlic; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp chili powder; 1 tsp kosher salt; 1 tsp black pepper; 1 each ripe avocado; 0.25 cup red onion; 2 tbs fresh cilantro; 1 each lime; 0.25 tsp salt; 0.125 tsp black pepper; 8 each gluten-free corn tortillas; 0.5 cup fresco or cotija cheese (crumbled); 0.5 cup sour cream; 1 tsp hot sauce (optional)

Inspired by Mexican Margaritas Bar & Grill

Time40m

Serves4

Grilled chicken tacos and avocado. Topped with fresh cheese and sour cream.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Marinated Grilled Chicken

1 lb boneless skinless chicken breasts

2 tbs olive oil

2 tbs Fresh lime juice

2 cloves Garlic

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Chili powder

1 tsp kosher salt

1 tsp black pepper

Avocado Topping & Fresh Elements

1 each ripe avocado

1/4 cup red onion

2 tbs fresh cilantro

1 each lime

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Taco Assembly & Garnishes

8 each gluten-free corn tortillas

1/2 cup fresco or cotija cheese (crumbled)

1/2 cup Sour cream

1 tsp hot sauce (optional)

Method

Marinated Grilled Chicken

Prep marinade

In a medium bowl, whisk together 2 tbs olive oil, 2 tbs fresh lime juice, minced garlic (finely mince 2 cloves), 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp kosher salt and 1 tsp black pepper until combined.

Marinate chicken

Place 1 lb boneless skinless chicken breasts in a resealable bag or shallow dish. Pour marinade over chicken, massaging to coat. Refrigerate for at least 30 minutes and up to 4 hours. If short on time, 15 minutes will still add flavor.

Grill or pan-sear

Preheat a grill or heavy skillet to medium-high heat. Remove chicken from marinade and let excess drip off. Grill or sear 6–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). For even cooking, pound thicker parts to an even thickness before cooking or butterfly breasts.

Rest and slice

Transfer cooked chicken to a cutting board and let rest 5 minutes. Slice thinly against the grain into 1/4-inch strips.

Avocado Topping & Fresh Elements

Prepare avocado: Halve and pit 1 ripe avocado, scoop flesh into a bowl and mash lightly with a fork leaving some small chunks for texture.

Add aromatics: Finely dice 1/4 cup red onion and chop 2 tbs fresh cilantro. Add both to the mashed avocado.

Season topping: Squeeze the juice of 1 lime into the avocado mixture, add 1/4 tsp salt and 1/8 tsp black pepper. Stir gently to combine and taste; adjust salt or lime as needed. Keep chilled until assembly.

Taco Assembly & Garnishes

Warm tortillas: Heat a dry skillet over medium-high heat. Warm each gluten-free corn tortilla for about 20–30 seconds per side until pliable and lightly charred in spots. Keep wrapped in a clean kitchen towel to stay warm.

Assemble tacos: Lay a warmed tortilla flat, add 2–3 slices of the grilled chicken, top with 1–2 tbs of the avocado mixture, sprinkle with crumbled fresco or cotija cheese (about 1–2 tbs), and drizzle with sour cream (about 1 tbs). Repeat for remaining tortillas.

Finish and serve: If desired, add a few drops of hot sauce to each taco. Garnish with extra cilantro sprigs and a lime wedge. Serve immediately while chicken is warm and tortillas are pliable.