Taco Tuesday: Grilled Chicken Tacos


  • 1 pound (450g) boneless, skinless chicken breasts
  • 2 tablespoons of olive oil
  • 1 tablespoon of lime juice
  • 1 teaspoon of chili powder
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of garlic powder
  • Salt and pepper to taste
  • 8 small flour tortillas
  • 1 ripe avocado, sliced
  • 1 cup of shredded lettuce
  • 1/2 cup of diced tomatoes
  • 1/4 cup of diced red onion
  • Fresh cilantro, chopped (optional)
  • Lime wedges for serving


  1. In a small bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper to make the marinade.
  2. Place the chicken breasts in a zip-top bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Let it marinate in the refrigerator for at least 30 minutes (or up to 4 hours for maximum flavor).
  3. Preheat your grill to medium-high heat.
  4. Remove the chicken from the marinade and discard the excess marinade.
  5. Grill the chicken breasts for about 6-8 minutes per side or until they reach an internal temperature of 165°F (74°C). Cooking time may vary depending on the thickness of the chicken breasts.
  6. Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes. Then, slice it into thin strips.
  7. Warm the flour tortillas on the grill for a minute or two on each side, until they become soft and pliable.
  8. To assemble the tacos, place a few slices of grilled chicken on each tortilla. Top with sliced avocado, shredded lettuce, diced tomatoes, diced red onion, and fresh cilantro (if desired).
  9. Squeeze some fresh lime juice over the taco fillings.
  10. Serve the grilled chicken tacos warm, and enjoy!

Feel free to adjust the toppings and add your favorite sauces or salsas to customize the tacos to your liking. Enjoy the delicious combination of grilled chicken and creamy avocado in these flavorful tacos!