Grilled Chicken and Avocado Street Tacos


Cheers to the weekend! Let’s celebrate with these Grilled Chicken and Avocado Street Tacos! I love the weekends and I seriously love these simple street tacos! I’ve always been a huge fan of street tacos, though sometimes I’m guilty of loading them with all the toppings when I make them at home, you can never go wrong with tomatoes or pico and cheese. Although here thanks to the addition of the not-so-typical avocado you don’t need any extra toppings than those listed. They are perfect just as is.

I love this recipe not only because they taste amazing but it’s one of those easy to through together recipes and you can also get a head start it a few hours in advance with the marinating. If you want to go all out you can serve them with carne asada street tacos as well. I love getting each kind when I get them on the street in Mexico or in restaurants so one of these days I’m going to feel ambitious and make all three at once (chicken, carne asada and carnitas). I guess that will just have to be the menu for my next party. That sounds like a great plan especially considering it’s finally starting to warm up again. Street tacos, Mexican rice, horchata, chips and loads of guacamole and salsa and tres leches cake or churros with chocolate sauce – sounds like the perfect menu to me. Try these soon, they are some of my favorite tacos and they’re perfectly mini and fun to eat! The kids will think they were made just for them with those itty bitty taco shells. 


Grilled Chicken and Avocado Street Tacos

5 from 7 votes

Yield: 4 servings


  • 1 1/2 lbs trimmed boneless skinless chicken thighs
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 3 cloves garlic , peeled and smashed
  • 2 tsp ground cumin
  • 1 1/4 tsp ancho chili powder
  • 1/4 cup chopped fresh cilantro*
  • Salt and freshly ground black pepper

For serving

  • (About) 22 - 24 mini corn taco shells, warmed**
  • 1 large avocado , cored and sliced
  • 1 small red or yellow onion , chopped
  • 3 Tbsp chopped cilantro
  • Lime wedges
  • Mexican hot sauce


  1. Add chicken to a gallon size resealable bag. In a small bowl whisk together lime juice, olive oil, garlic, cumin chili powder, cilantro, 1 tsp salt and 3/4 tsp pepper. Pour mixture over chicken in bag then seal bag while releasing an trapped air. Rub marinade over chicken. Transfer to refrigerator and allow to marinate at least 1 hour and up to 6 hours.

  2. Preheat a grill over medium-high heat (it should come to 425 - 450 degrees). Remove chicken from marinade. Season lightly with salt and grill until chicken has cooked through (thickest center should register from 165), turning once halfway through grilling, about 4 - 5 minutes per side. Transfer to a plate, cover with foil and let rest 5 minutes.
  3. Dice grilled chicken into cubes. Layer together two tortillas per taco then add an avocado slice, diced chicken, onions and cilantro. Serve warm, spritzing each taco with lime juice and drizzling with hot sauce.
  4. *The cilantro wasn't originally in the marinade but the last 3 times I've made these I've added it and like it even better this way. But in the marinade it is optional.

  5. **If you don't want to double up on the tortillas you'll only need about 12.

  6. Recipe source: Cooking Classy


  • Kathleen: I made these for dinner tonight and they are delicious. I will definitely make them again. March 13, 2017 at 5:49pm Reply

    • Jaclyn: I’m so glad you liked this recipe Kathleen! Thanks for your comment! March 13, 2017 at 11:33pm Reply

  • Sara @ Last Night’s Feast: This looks so yummy! March 13, 2017 at 5:22pm Reply

  • heather (delicious not gorgeous): yum! those grill marks on your chicken ???? i do think i’d still be tempted to add some pico though ???? (my motto should probably be “pico on everything”). March 13, 2017 at 3:50pm Reply

    • Jaclyn: I like your motto :)! March 13, 2017 at 11:34pm Reply

  • chris: These look so delicious that I wish I could have one right now and it’s 9:00 am! I would like to know how you warm your tortillas. They look like they have been grilled. March 13, 2017 at 7:12am Reply

    • Jaclyn: I actually just put them over the flame on my gas stovetop then transferred them to a plate and covered with a pan lid to seal in moisture. I hope you get a chance to try these Chris! March 13, 2017 at 12:37pm Reply

  • Laura | Tutti Dolci: Street tacos are the best, these are absolute perfection! :) March 12, 2017 at 11:18pm Reply

    • Jaclyn: Thanks Laura! March 13, 2017 at 12:38pm Reply

  • Anna @ Crunchy Creamy Sweet: Sign me up for a plate full of these tacos! They look absolutely delicious! March 12, 2017 at 5:05pm Reply

  • Leslie: These look amazing! I am a fan of street tacos too, well any taco really hah. March 11, 2017 at 7:54pm Reply

  • Jo: These look amazing & great when you want a great meal with just a little work. What brand of tortillas did you buy? I bought mission for enchiladas & they were really thick. Hard to fine the thinner ones, I’ll definitely look for the minis. March 11, 2017 at 12:27pm Reply

    • Jaclyn: They were Mission brand and I’m pretty sure that’s the only brand that’s commonly available for street taco size. March 13, 2017 at 11:50pm Reply

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