Healthy, delicious, and satisfying…Those are the three words I would use to describe these chicken tacos! Not only that, they are easy to make!
I am so excited to share this recipe with you. In our home, this is a family favorite and I’m confident it will be yours too! This recipe came together from a desire to feed my family healthy and delicious meals. The combination of the grilled chicken, fresh guacamole and the fresh vegetables in the pico de gallo, made for a meal that I felt good about feeding to my family. Enough chit chat, let’s jump right in!
About this recipe:
If you’ve spent much time on my blog, you’ve probably discovered I love to grill! And I really do! It’s a healthy way to cook your food while at the same time adding favor. Not to mention, less mess in the kitchen, that’s always a plus in my book!
When grilling chicken, I always use thighs. Thighs are more juicy than chicken breasts and you are less likely to end up with dry chicken. But if your preference is to use chicken breast, it will work fine for this recipe. I simply season the chicken with olive oil, salt, pepper and cumin. When I season the chicken, I always brush on the oil and add the salt and pepper first. I then pat a generous amount of cumin onto the chicken. I am generous with the cumin, because when you grill, you will lose some cumin as the fat drips off of the chicken, and you do want a reasonable amount of cumin flavor to come through.
Preheat your grill over medium-high to high heat. Grill the chicken for 4-5 minutes on each side. Your grill temperature and cooking time will vary based on your grill and the thickness of the chicken. When grilling chicken, I ALWAYS use a meat thermometer to check if it is done. You do NOT want to eat under-cooked chicken. Your chicken is done when the internal temperature reaches 160F. Allow the chicken to cool before chopping it into bite size pieces.
This is a recipe that I think is enhanced by grilling the chicken, so I highly recommend it! I realize that sometimes grilling isn’t practical or possible, so I’ll provide stove top instructions in the recipe notes below, so no one misses out on this amazing recipe.
Pico De Gallo:
To me the pico de gallo is the star of this recipe! Look at those bright, bold colors! Pico de gallo is so easy to make; you simply dice the onion, tomatoes, pepper and cilantro, stir in the fresh lime juice, fresh garlic and salt and voilà, you’re done.
The guacamole is almost as equally easy to make. The hardest part is finding a perfectly ripe avocado that’s as pretty on the inside as it is on the outside. I get so frustrated cutting open what appears to be a perfectly good avocado, only to discover that it has all kinds of black spots on the inside…I digress..Where was I? Guacamole! Just add the avocado, lime juice and salt to a small bowl and mash with a fork until you have the desired consistency. Taste test and add more salt if needed.
You are ready to assemble your tacos! Some suggestions for additional toppings – feta cheese, shredded cheese, sour cream, salsa or hot sauce.
Young kids aren’t likely to eat a taco, if yours do, you’re doing awesome as a parent…Mine didn’t, but an easy dinner solution was to make them chicken quesadillas. You already have the tortillas and grilled chicken, you just need some shredded cheese. Heat a pan over medium on the stove. Lightly butter one side of the tortilla and lay it butter-side down in the preheated pan. Quickly top with shredded cheese and cut up chicken. Butter one side of another tortillas and place it on top, butter side up. Once the bottom tortilla is golden brown, flip the quesadilla over, (trying not to fling chicken and cheese across the stove, good luck), and cook until golden brown and the cheese is melted. When the quesadilla is done, move it to a cutting board and slice into triangles and serve with a side of sour cream (optional).
What to do With Leftovers:
I intentionally make extra of both the chicken and the pico de gallo. Not only do they make great tacos the next day, but they make a healthy and delicious chicken salad. I take any lettuce, spinach or kale that I have on hand, add some of the leftover chicken and pico de gallo, top with feta cheese and salad dressing, and done! You have a simple and healthy lunch or dinner with your leftovers!
Grilled Chicken Tacos
- tortillas, taco size
- 2 pounds Chicken thighs
- olive oil
- ground cumin
- salt and pepper
Pico De Gallo
- 2 large tomatoes, diced
- 1 whole onion, diced
- 1 large green pepper, diced
- 2 teaspoon raw garlic, minced
- ⅓ cup cilantro, chopped
- 1 tablespoon fresh squeezed lime juice
- salt, to taste
- 1-2 avocados, mashed
- 1-2 teaspoons fresh squeezed lime juice
- salt, to taste
- feta cheese
- shredded cheese
- sour cream
- Preheat heat the grill on medium-high or high heat (depending on your grill). (See notes for stove top instructions).
- Trim fat off of chicken. Brush the chicken with olive oil. Season with salt and pepper. Pat on a generous amount of cumin. Flip chicken over and repeat on the other side.
- Grill the chicken until well done, 4 to 5 minutes per side, or until internal temperature reaches 160°F.
- Remove from grill and allow the chicken to cool before cutting or shredding.
- While the chicken is cooling, prepare the pico de gallo.
Pico De Gallo:
- Dice the tomato, onion and green pepper and add to a medium bowl. Add the minced garlic and chopped cilantro. Add the lime juice and salt and stir to combine everything well. Place in the refrigerator until ready to serve.
- Cut the cooled chicken into small pieces.
Guacamole: (Be sure to do last)
- Add the avocado, lime juice and salt to a small bowl. Mash with a fork until you have the desired consistency. Taste and add more salt, if needed.
- Heat the tortillas on the grill or on the stove top. **See notes
- Fill the taco with chicken and layer on the guacamole and the pico de gallo. Add any additional toppings – feta cheese, shredded cheese, sour cream or salsa.