Grilled Chicken and Avocado Street Tacos

Some good street tacos. If you don’t want to double up on the tortillas you’ll only need about 12.


  • 1 12 lbs. Trimmed boneless skinless chicken thighs
  • Fresh lime juice
  • 14 cup Olive oil
  • 3 cloves Peeled and smashed garlic
  • 2 tsp Ground cumin
  • 1 14 tsp Ancho chili powder
  • Salt and freshly ground black pepper
  • (About) 22 - 24 mini corn taco shells, warmed
  • 1 Large avocado, cored and sliced
  • 1 Small red or yellow onion, chopped
  • 14 cup Chopped cilantro
  • Lime wedges
  • Mexican hot sauce


  • Add chicken to a gallon size resealable bag.
  • In a small bowl whisk together lime juice, olive oil, garlic, cumin chili powder, 1 tsp salt and 34 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.
  • 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.
  • 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.

Category: Dinner

Cusine: Mexican

Tags: GrillMexicanPoultry