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!
Servings 6 servings
- 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 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 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.
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.
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.