Grilled Chicken and Avocado Tacos
The ultimate summer feast: Grilled Chicken and Avocado Tacos are bursting with flavor and freshness. Juicy grilled **chicken**, creamy **avocado**, and zesty **cilantro crema** come together for an easy weeknight dinner or a fun gathering with friends. Make these delicious tacos tonight!
Equipment
- Skillet
- Frying Pan
- Chef's Knife
- Cutting Board
- Wooden Spoon
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 2 limes, juiced, divided
- 1 pound boneless and skinless chicken breasts
- 1/2 cup sour cream
- 2 tablespoons cilantro, fresh, finely chopped, plus more for garnish
- 1/2 teaspoon ground cumin
- 1 avocado, diced
- 1 tomato, ripe, diced
- 8 corn tortillas
- your favorite salsa (optional)
Instructions
- In a small bowl, combine olive oil, chili powder, and half of the lime juice. This marinade is crucial for infusing flavor into the chicken. Season with a pinch of salt, then pour it over the chicken breasts. Make sure they're well-coated and then cover the bowl. Allow it to refrigerate for 30 minutes, letting the flavors meld.
- Meanwhile, preheat your grill to high heat. If you’re using a charcoal grill, get those coals nice and hot. You want a good sear on the chicken. Once ready, place the marinated chicken on the grill, cooking until it's completely cooked through. This should take about 10 minutes per side, depending on the thickness of the breasts. Look for a nice char on the outside.
- Once grilled, transfer the chicken to a cutting board and let it rest for about 5 minutes. This step is essential as it allows the juices to redistribute, making the chicken tender and juicy. After resting, slice the chicken thinly, ensuring each bite is packed with flavor.
- If you prefer a stovetop method, you can pan-sear the chicken instead. After marinating, heat a large skillet over medium-high heat. Add a tablespoon of oil, then sear the chicken on both sides until browned and cooked through. Rest and slice as mentioned before.
- While the chicken is resting, prepare your cilantro crema. In a small bowl, combine sour cream, cilantro, ground cumin, and the remaining lime juice. Stir until smooth and creamy. This will be drizzled over the tacos for added richness.
- Now it’s time to warm up the tortillas. Heat a nonstick skillet over medium heat and place each tortilla in, warming it for about 10 seconds on each side. This step helps them stay pliable and enhances their flavor.
- Now assemble your tacos! Start with a warm tortilla, add a generous portion of sliced chicken, then top with avocado, tomato, and a drizzle of the cilantro crema. If you like it spicy, don’t forget your favorite salsa!
- Serve immediately and watch as everyone enjoys these mouthwatering Grilled Chicken and Avocado Tacos. These tacos are meant to be enjoyed as a communal experience. So gather around, dig in, and savor every delightful bite.
Notes
- Tip 1: Leftover tacos can be stored in an airtight container in the fridge for up to 2 days. Keep the ingredients separate to maintain freshness.
- Tip 2: You can freeze the grilled chicken for later use. Just make sure to slice it once thawed and reheat before serving.
- Tip 3: These tacos pair wonderfully with a fresh corn salad or a side of black beans for a more filling meal.
- Tip 4: For a vegetarian twist, swap the chicken for grilled portobello mushrooms or marinated tofu for equally delicious results.
- Tip 5: Try serving the tacos on a corn tortilla or a lettuce wrap for a low-carb option!