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Grilled Chicken Tacos

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!
Course Main Course
Prep Time 30 minutes
Cook Time 10 minutes
Servings 6 servings

Ingredients

  • 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

Guacamole

  • 1-2 avocados, mashed
  • 1-2 teaspoons fresh-squeezed lime juice
  • salt, to taste

Optional Toppings:

  • feta cheese
  • shredded cheese
  • sour cream
  • salsa

Instructions

  • Preheat the grill on medium-high or high heat (depending on your grill). (See notes for stovetop 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 the 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 165°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.

To Assemble:

  • Heat the tortillas on the grill or the stovetop. **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.

Notes

On the stovetop, season the chicken the same way you would for grilling it. Heat your pan and 1 tablespoon of oil on the stove over medium-high heat. Place chicken in the pan and cook undisturbed for 5 to 7 minutes. Flip and continue cooking for another 7 minutes or until the internal temperature reaches 165F. Cooking time will always depend on the thickness of the chicken breasts.
To heat the tortillas: I heat mine directly on the stovetop. You can do this directly on the burner or in a pan. Turn the heat to medium, giving it a few seconds to heat up. Then place the tortilla, either on the burner or in the pan. Flip the tortilla after 10 to 15 seconds; I usually flip 2 to 3 times. Remove from heat and immediately fill the tortilla. If you are heating several tortillas, place the warm tortillas on a plate and wrap them in a kitchen towel to keep them warm. Serve immediately.