Mexican
Chipotle Chicken Tacos with Avocado Salsa
These Chipotle Chicken Tacos are packed with flavor and topped with a creamy avocado salsa that brings a refreshing twist. Perfect for a satisfying lunch!
Total Time35 minutes
Servings4
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
31
Protein
35
Carbs
22
Fat
7
Fiber
0g
Sodium
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons chipotle chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded lettuce
- 1/2 cup crumbled queso fresco
- 1 lime, cut into wedges
- 1 avocado, diced
- 1/2 cup diced tomatoes
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 tablespoon lime juice
- Salt to taste
Instructions
- 1In a bowl, mix olive oil, chipotle chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- 2Add the chicken thighs to the marinade and let sit for at least 30 minutes or overnight in the fridge for better flavor.
- 3Preheat a grill or grill pan over medium-high heat.
- 4Remove chicken from marinade and grill for about 6-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F). Let it rest for 5 minutes before slicing.
- 5While the chicken is resting, prepare the avocado salsa by combining diced avocado, tomatoes, red onion, cilantro, lime juice, and salt in a bowl. Mix gently to combine.
- 6Heat the corn tortillas on the grill for about 30 seconds on each side to make them pliable.
- 7To assemble the tacos, place some sliced chicken on each tortilla, top with shredded lettuce, a spoonful of avocado salsa, and crumbled queso fresco. Serve with lime wedges.
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