Grilled Chicken Taco Recipe
These grilled chicken tacos with creamy avocado cilantro dressing are the perfect light meal, packed with flavor and freshness but easy to make. To make these tacos start with marinating the chicken. Of course, you can change it up if you would like and use a different type of meat, fish and beef work really well here. I’m using 2 skinless and boneless chicken breasts which will be enough to feed 4 people or make about 8 tacos. Start by placing the chicken in between a sheet of non-stick cooking paper and using a heavy object like a rolling pin to pound out the chicken. Focus on the thicker side, you want to thin it out so the chicken will cook as evenly as possible. If you would like the full recipe for these grilled chicken tacos with a cilantro avocado dressing a printable version will be on my website, as well as the full measurements listed below. Use a knife to slice the chicken into strips around the same size and place into a medium-sized bowl.
Grilled Chicken Taco Recipe INGREDIENTS
2 Skinless Chicken Breasts
2 Tablespoons Olive Oil
1 Teaspoon Paprika
1 Teaspoon Chili Powder
1 Teaspoon Cumin
1 Teaspoon Garlic Powder
Lime
Salt + Pepper
1 Avocado
¼ Cup Cilantro | Coriander
½ Cup Yoghurt or Sour Cream
Lime
Salt + Pepper
½ Green Cabbage
½ Purple Cabbage
8 Flour or Corn Tortillas
To the chicken add a drizzle of oil, and a teaspoon of each paprika, chili powder, cumin, and garlic powder, followed by the juice of half a lime. If you’re not a fan of spicy food try only using half the amount of chili powder. I don’t find the chicken too hot, the creaminess of the dressing really calms it down. Use tongs to toss the chicken in the marinade until it is well coated and set to the side. You can leave the chicken to marinate anywhere from 10 minutes to overnight depending on how much time you have.
You do get a better flavor the longer you leave it but it’s still really good if you cook it straight away. While the chicken is marinating get started on the dressing. This dressing is light but also extremely creamy and flavourful. The secret is basically a whole avocado. Cut it in half, remove the pip and scoop it out into a mini food processor. If you don’t have a food processor a blender will work or if you really want to you can make this in a bowl, just mash and finely chop the ingredients. Avocado is one of my favorite ingredients to use in dressings or sauces, they’re extremely creamy but much better for you than cream. To the avocado add a handful of cilantro or coriander, same thing just different names.
You want to add the leaves as well as the stalks, you’ll find most of the flavor is actually in the stalks but it’s the part that most people throw away. Add the juice of a lime for some tang, about half a cup of yogurt or sour cream, and a pinch of salt. Place the lid on the processor and process the dressing until everything is combined. Take a look at the consistency of your dressing, add a small amount more yogurt if you would like it thinner. To cook the chicken you can do this on an outside grill or bbq, in the oven or on a griddle pan. A griddle pan is my favorite as you get the char lines on the meat. Don’t worry about oiling the grill as the marinade already has oil in it. Once the grill is hot add the chicken and leave to cook for about 3-4 minutes each side. While the chicken is cooking shred up some green and purple cabbage to go in the tacos.
I like them incredibly simple so that is allI’m adding but you could add anything else you would like, fresh tomato works well. Check the chicken, if you can see the dark grill marks, turn, and cook on the other side for about 4 minutes. Prepare your tortillas according to packet directions, you can use corn or flour. I like to do it over a naked flame but the oven works just as well. Fill the tacos with the cabbage, add a few pieces of chicken, and drizzle over the avocado and cilantro dressing. Lasts add a few coriander leaves and a squeeze of lime.
These grilled chicken tacos with creamy avocado cilantro dressing are the perfect light meal, packed with flavor and freshness but easy to make. To make these tacos start with marinating the chicken. Of course, you can change it up if you would like and use a different type of meat, fish and beef work really well here. I’m using 2 skinless and boneless chicken breasts which will be enough to feed 4 people or make about 8 tacos. Start by placing the chicken in between a sheet of non-stick cooking paper and using a heavy object like a rolling pin to pound out the chicken. Focus on the thicker side, you want to thin it out so the chicken will cook as evenly as possible. If you would like the full recipe for these grilled chicken tacos with a cilantro avocado dressing a printable version will be on my website, as well as the full measurements listed below. Use a knife to slice the chicken into strips around the same size and place into a medium-sized bowl.
Grilled Chicken Taco Recipe INGREDIENTS
2 Skinless Chicken Breasts
2 Tablespoons Olive Oil
1 Teaspoon Paprika
1 Teaspoon Chili Powder
1 Teaspoon Cumin
1 Teaspoon Garlic Powder
Lime
Salt + Pepper
1 Avocado
¼ Cup Cilantro | Coriander
½ Cup Yoghurt or Sour Cream
Lime
Salt + Pepper
½ Green Cabbage
½ Purple Cabbage
8 Flour or Corn Tortillas
To the chicken add a drizzle of oil, and a teaspoon of each paprika, chili powder, cumin, and garlic powder, followed by the juice of half a lime. If you’re not a fan of spicy food try only using half the amount of chili powder. I don’t find the chicken too hot, the creaminess of the dressing really calms it down. Use tongs to toss the chicken in the marinade until it is well coated and set to the side. You can leave the chicken to marinate anywhere from 10 minutes to overnight depending on how much time you have.
You do get a better flavor the longer you leave it but it’s still really good if you cook it straight away. While the chicken is marinating get started on the dressing. This dressing is light but also extremely creamy and flavourful. The secret is basically a whole avocado. Cut it in half, remove the pip and scoop it out into a mini food processor. If you don’t have a food processor a blender will work or if you really want to you can make this in a bowl, just mash and finely chop the ingredients. Avocado is one of my favorite ingredients to use in dressings or sauces, they’re extremely creamy but much better for you than cream. To the avocado add a handful of cilantro or coriander, same thing just different names.
You want to add the leaves as well as the stalks, you’ll find most of the flavor is actually in the stalks but it’s the part that most people throw away. Add the juice of a lime for some tang, about half a cup of yogurt or sour cream, and a pinch of salt. Place the lid on the processor and process the dressing until everything is combined. Take a look at the consistency of your dressing, add a small amount more yogurt if you would like it thinner. To cook the chicken you can do this on an outside grill or bbq, in the oven or on a griddle pan. A griddle pan is my favorite as you get the char lines on the meat. Don’t worry about oiling the grill as the marinade already has oil in it. Once the grill is hot add the chicken and leave to cook for about 3-4 minutes each side. While the chicken is cooking shred up some green and purple cabbage to go in the tacos.
I like them incredibly simple so that is allI’m adding but you could add anything else you would like, fresh tomato works well. Check the chicken, if you can see the dark grill marks, turn, and cook on the other side for about 4 minutes. Prepare your tortillas according to packet directions, you can use corn or flour. I like to do it over a naked flame but the oven works just as well. Fill the tacos with the cabbage, add a few pieces of chicken, and drizzle over the avocado and cilantro dressing. Lasts add a few coriander leaves and a squeeze of lime.
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