Grilled Chicken Tacos with Avocado Crema, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Grilled Chicken Tacos with Avocado Crema

Cuisine: Mexican
Prep Time: 25 minutes
Cook Time: 10 minutes
Servings: 4-5 Servings
A quick marinated grilled chicken is a great idea for any weeknight meal, and it makes for an excellent taco filling!

Come home tired and don't think you have the time for a home-cooked meal? You could enjoy these grilled chicken tacos with a few fresh ingredients and minimal prep time. And even if grilling outdoors is not an option, this is an easy recipe that can be adapted to your stove top. One of the great things about tacos is that almost anything goes when it comes to a filling.

One of the most basic and easy fillings for taco night is a quick marinated chicken breast. Add a freshly blended avocado crema  for garnish or some grilled peppers and onions for easy chicken fajitas, and you're done! You can also serve the chicken over a fresh mixed green salad for a low-carb option. However you decide to enjoy this delicious and easy grilled chicken recipe, make sure you grill a few extra pieces for a quick lunch the next day.

Ingredients

  • For the Chicken
  • 1 1/2 pounds boneless chicken breasts sliced thin
  • salt and pepper to taste
  • 1 serrano peppers minced
  • 2 cloves garlic minced
  • 1 lime juiced
  • 1 teaspoons ground cumin
  • 1/3 cup olive oil
  • For the Avocado Crema
  • 1 cup Light sour cream
  • 1 lime juiced
  • 1 chile serrano
  • 1 clove garlic
  • 1/3 cup cold water
  • 1 large hass avocado
  • salt to taste
  • For the Garnish
  • 1/2 cup queso fresco crumbled
  • 1/4 cup cilantro chopped
  • 1 lime sliced into wedges
  • 8-10 corn tortillas warmed (you can also use flour tortillas)

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Directions

For the Grilled Chicken
  1. Filet the chicken breasts so they are thin and fairly even. Season lightly with salt and pepper on both sides and set aside.
  2. In a large baking dish, mix together the serranos, garlic, lime juice, cumin and 1/3 cup of olive oil. Season with salt and pepper to taste and mix to combine.
  3. Add the chicken to the dish and toss to coat evenly. Cover and marinate for 1 hour.
  4. When ready, preheat the grill to high for 10 minutes. Brush grates with oil. Grill chicken for 3-5 minutes per side, rotating and turning as needed. Remove from heat, tent loosely with foil paper and let chicken rest for 5 minutes.
  5. Slice at a bias against the grain. Serve with warm tortillas, avocado crema, queso fresco, cilantro and lime wedges.
For the Avocado Crema
  1. Combine all of the ingredients in the blender. Blend on high until smooth. If too thick, add a little more cold water. Taste for salt. Cover and set aside.

Chef Notes

In a hurry or don't like to slice raw chicken? Pick up already sliced uncooked chicken tenders for this recipe. Don't like to chop? Add your marinade ingredients to the blender or mini chopper for an easy, no fuss recipe.

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