Grilled Chicken Tacos with Avocade



Serves 4​

​​Per Serving


  • 1 1/2 pounds of boneless, skinless chicken breasts, cut in strips

  • 1 tbsp. cumin

  • 1 tsp. chili powder

  • 1 tablespoon snipped fresh cilantro

  • Vegetable oil

  • 2 avocados

  • 1/2 cup mayonnaise

  • 2 limes

  • 1 teaspoon of chopped cilantro

  • 8 corn tortillas

  • 2 cup of shredded red cabbage

  • 1 cup of Pico de Gallo

  • 1/2 cup of pickled jalapenos


  1. Using small bow,l mix together 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, and chili powder. Sprinkle seasoning mixture over chicken and massage well.

  2. Preheat grill on medium-high. Lightly brush grill with oil. Place chicken on grill and cook for 5 minutes, Flip chicken in 5-minute increments until internal temperature is 165F degrees (approx. 20 minutes). Transfer to a medium-sized mixing bowl and cover loosely with foil.

  3. In another mixing bowl, chop 1 avocado, then add rest of 1 lime, 1 tablespoon lime juice from same lime, mayonnaise, and cilantro; mash together using a fork and whisk until smooth.

  4. Remove foil from chicken and shred into bite-size pieces using 2 forks.

  5. Warm tortillas in a dry skillet. Transfer to a clean kitchen towel and wrap to keep warm. Continue to warm remaining tortillas.

  6. Cut remaining avocado into slices, and lime into wedges.

  7. Assemble tacos; in each tortilla, layer shredded cabbage, chicken, Pico de Gallo, chopped jalapeños, and cilantro. Serve with remaining limes wedges and side of avocado-cilantro