Chicken Tacos Recipe with juicy grilled chicken, a corn and avocado topping, and a creamy chili lime sauce that brings it all together.
author’s note
My Kids Most Begged For Dinner!
My love of Mexican street corn, or elotes, is definitely no secret around here. I’ve used those flavors in a pasta salad, burrito bowls, and even a healthier quinoa salad. So it was only a matter of time before they made their way into tacos.
One night I had some grilled chicken ready to go and a few leftover street corn toppings in the fridge, so I threw everything into warm tortillas and added a quick chili-lime sauce. That first batch disappeared fast, and the next time I made them, everyone at the table asked for seconds. These have been on repeat ever since.
They start with warm tortillas, corn or flour, piled with seasoned chicken and topped with a Mexican street corn style salsa made with corn, green onions, cilantro, and spices. Then come the extras: creamy avocado, a sprinkle of cheese, a squeeze of fresh lime, and that straightforward chili-lime sauce over the top. It sounds like a lot, but they come together quickly, and every single bite is worth it.
Here’s What You Need:
| Ingredient | Tips or Swaps |
|---|---|
| Chicken breasts | Pound or slice in half for even cooking. Thighs work too in this chicken tacos recipe. |
| Fresh limes | Use both zest and juice for the best citrus flavor. Bottled juice won’t taste the same. |
| Fire-roasted corn | Adds smoky flavor. Fresh grilled corn is even better when in season. |
| Avocado | Adds creaminess and balances the spices. Leave out if you don’t like it. |
| Cilantro | Swap for parsley if needed. Or leave out if. you don’t like. |
| Mayo (for sauce) | Full-fat gives the best flavor and texture. Greek yogurt can be used for a lighter option. |
Featured Comment
I had about 20 people over for dinner and made your recipe! It was such a hit everyone loved the rice, tocos and toppings. We didn’t have any leftovers.That is always a good sign!
– Cori
How To Make This Chicken Tacos Recipe
- Marinate: Whisk together oil, lime, garlic, and spices, then coat chicken and chill.
- Grill: Cook the chicken until juicy and cooked through, and grill the corn until charred.
- Corn-avocado topping: Slice the corn off the cob and toss with avocado, green onions, cilantro, jalapeño, and lime.
- Mix the chili-lime sauce: Whisk mayo, lime juice, and spices until smooth.
- Assemble: Fill each tortilla with chicken, the corn topping, and a drizzle of sauce.
Cooking Chicken In slow cooker/Instant Pot
Here’s a simple alternative to get shredded chicken tacos:
slow cooker: Whisk 1/2 cup broth, 1 cup salsa, and 3 tbsp taco seasoning in the slow cooker. Add 1 lb boneless, skinless chicken breasts and spoon salsa mix on top. Cook high 4 to 6 hours or low 5 to 7 hours, then shred.
Instant Pot: Rub 3 tbsp taco seasoning on 1 lb boneless, skinless chicken breasts. Add 1/2 cup broth to the pot, place chicken on top, and spoon 1 cup salsa over it. Pressure cook 12 minutes, quick release, then shred.
the cook’s Recipe Tip
How It is satisfying to Serving This Chicken Tacos Recipe:
I usually just pile these tacos high and call it dinner. But if I’m adding sides, I go with cilantro lime rice, refried beans, or a simple salad.
Topping ideas: corn & avocado mix, cotija or queso fresco, extra lime, cilantro, jalapeños, black beans, lettuce, tomatoes, guac, or sour cream.
More Flavorful Taco Recipes:
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Jerk Chicken Tacos
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Turkey Taco Recipe
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Black Bean Taco Recipe
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Asian Chicken TacosIngredients
- 1-1/2 pounds boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 limes
- 2 teaspoons minced garlic
- 2 teaspoons ground cumin
- 1/2 teaspoon paprika
- 1-1/4 teaspoons chili powder
- Salt
- 1 (15-ounce) can fire-roasted corn (or 2 large cobs of corn (1-3/4 cup corn))
- 1 large avocado (diced)
- 1/2 cup green onions (thinly sliced, 3 green onions)
- 1/2 bunch cilantro (finely chopped, 1/3 cup)
- 1 tablespoon finely chopped jalapeño
- 12 small (street-sized) tortillas (flour or corn)
- skippable additions (see note 1)
- 1/2 cup mayo (full-fat)
- 2 limes
- 1/8 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon Sriracha
Method
- Trim the chicken breasts of fat and pound them to even thickness to ensure even grilling. You can also slice them evenly in half widthwise for a quicker grill. Place the prepared chicken in a large ziplock bag and keep nearby.
- In a small bowl, whisk together the olive oil, 1 teaspoon lime zest, 1/4 cup freshly squeezed lime juice, minced garlic, cumin, paprika, chili powder, and salt and pepper (I use about a teaspoon of each). Once the mixture is well combined, remove 3–4 tablespoons of the mixture and reserve for later.
- Add the rest of the marinade in the bag with the chicken. Seal the bag and knead with your hands to ensure all the chicken is well coated. Place in the fridge and marinate for at least 45 minutes and preferably 2–3 hours. Don’t marinate longer than 5 hours.
- Heat a grill to medium-a hot burner (about 450°F.) Generously oil the grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Don’t skip this step.) Husk the corn and rub olive oil over the corn. Sprinkle the corn lightly with salt and pepper. Place the corn on half the grill.
- Remove chicken from marinade and discard remaining marinade. Grill the chicken (on the other half of the grill), turning once halfway through grilling, about 4–6 minutes per side (until the thickest part of the chicken registers 165°F.). Baste the chicken with the reserved marinade as you grill and after flipping. move the chicken to a plate and cover with foil. Allow the chicken to rest for a few minutes so the juices can redistribute. Thinly slice the breasts. As you baste the chicken, flip the corn too. Remove the corn when grilled to your liking (about 15–20 minutes, turning every 5 minutes). (Alternative corn preparation: see note 2.)
- In the last 2 minutes of grilling, grill tortillas. Spray both sides of the tortillas with cooking spray, lightly sprinkle with salt, and place on the grates for 30–45 seconds, flip, and leave on for another 30–45 seconds. Remove and immediately fold into taco shape and keep nearby to slightly cool.
- Allow grilled corn to cool, then slice it off the cob. Toss the grilled corn with the chopped avocado, thinly sliced green onions, finely chopped cilantro, and finely chopped jalapeno. Add a tablespoon of fresh lime juice (skippable) and toss together. keep nearby.
- Sauce: Juice limes to get 3 tablespoons juice. Whisk all sauce ingredients together until smooth and combined. check the seasoning and adjust to personal preference (additional salt, pepper, sriracha, etc.)
- Fill up the grilled/warmed tortillas with thinly sliced cooked chicken, a generous spoonful of the corn-avocado mixture, and a good spoonful of the sauce. If desired, add extra lime juice, cilantro, and/or cotija cheese. Enjoy!
