Chicken Main Dish

Avocado and Chicken Tacos: A Fresh Flavor

Joel A.

When the weekday scramble hits and you need a dinner that’s both delicious and fuss-free, look no further than these Avocado and Chicken Tacos! This recipe is a fiesta of fresh flavors that comes together in a flash, making it perfect for those nights when takeout seems tempting but your taste buds crave something homemade.

The star of the show is the perfectly seasoned chicken. Marinated in a simple blend of chili powder, paprika, cumin, and garlic powder, it takes on a depth of flavor that complements the cool creaminess of the avocado and the bright acidity of the lime. Diced tomatoes add a juicy pop, while romaine lettuce provides a refreshing crunch.

Fresh Flavor, Endless Possibilities

The beauty of these tacos lies in their adaptability. Don’t have fresh cilantro? No problem! Chopped parsley makes a wonderful substitute. Craving a bit of smokiness? Fire up the grill instead of using a skillet for the chicken. And the toppings? That’s where things get fun! Crumbled cotija cheese adds a salty element, while a dollop of Greek yogurt offers a cool, creamy counterpoint. For those who like things spicy, a drizzle of your favorite hot sauce is all it takes to kick things up a notch.

Avocado and Chicken Tacos: A Fresh Flavor

Print Recipe
These tacos are bursting with fresh ingredients and come together in a snap, perfect for a busy weeknight.
Course Main Course
Cuisine Mexican
Keyword avocado, quick meal
Servings 4 people
Author Joe


For the Chicken:

  • 1 lb chicken breasts or thighs – boneless and skinless thinly sliced
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • Salt and pepper to taste

For the Tacos:

  • 12 pcs corn or flour tortillas warmed
  • 1 pc avocado thinly sliced
  • 1 pc tomato diced
  • 1/2 cup romaine lettuce (optional) chopped
  • 1/2 cup Arugula chopped
  • 1/4 cup fresh cilantro chopped
  • 1 pc lime cut into wedges
  • crumbled cotija cheese, sour cream, hot sauce, onions Optional toppings


Marinate the Chicken

  • In a bowl, combine olive oil, chili powder, smoked paprika (if using), cumin, garlic powder, salt, and pepper. Add chicken and toss to coat. Marinate for at least 15 minutes, or up to 30 minutes for extra flavor.

Cook the Chicken

  • Heat a grill pan or skillet over medium-high heat. Cook chicken for 5-7 minutes per side, or until cooked through. Let cool slightly and then chop into bite-sized pieces.

Assemble the Tacos

  • Warm tortillas according to package instructions. Top each tortilla with chicken, avocado slices, diced tomato, romaine lettuce, and fresh cilantro. Squeeze with lime juice and serve with your favorite toppings.


  • For a smoky flavor, grill the chicken instead of using a pan.
  • Add a dollop of plain Greek yogurt for a creamy element.
  • If you don’t have fresh cilantro, you can substitute with chopped parsley.
  • Leftover chicken can be stored in the refrigerator for up to 3 days and used in salads, burritos, or bowls.

Beyond the Basics

These tacos are fantastic on their own, but they can also be a jumping-off point for culinary creativity. Feeling adventurous? Add a dollop of black bean salsa for a smoky, south-of-the-border twist. Want to keep things vegetarian? Simply swap out the chicken for grilled portobello mushrooms or crumbled tempeh.

So next time you’re looking for a quick and easy meal that’s bursting with flavor, give these Avocado Chicken Tacos a try. They’re guaranteed to become a weeknight staple!

Bonus Tip: Leftover chicken can be used in a variety of ways throughout the week. Add it to salads, burritos, or bowls for a protein boost.

Now get out there and taco ’bout it!