Description
These Grilled Chicken Tacos with Spiced Mayo and Avocado Salsa are a vibrant and flavorful meal perfect for a quick weeknight dinner or casual gathering. Juicy grilled chicken thighs are seasoned with a smoky and spicy rub, then topped with a creamy lime-infused mayo and a fresh, zesty avocado salsa. Wrapped in warm corn or flour tortillas, these tacos offer a perfect balance of smoky, spicy, tangy, and creamy flavors in every bite.
Ingredients
Scale
Chicken and Spice Rub
- 1 lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Spiced Mayo
- 1/4 cup mayonnaise
- 1 tbsp lime juice
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
Avocado Salsa
- 2 ripe avocados, diced
- 1/2 small red onion, finely chopped
- 1/2 cup cherry tomatoes, quartered
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- Salt to taste
Other
- 8 small corn or flour tortillas
- Lime wedges (optional)
Instructions
- Prepare the Chicken: In a small bowl, combine olive oil, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, salt, and pepper. Mix thoroughly to create the spice rub.
- Season the Chicken: Rub the spice mixture evenly over the boneless, skinless chicken thighs, ensuring each piece is well coated for maximum flavor.
- Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Grill the chicken thighs for about 5-7 minutes per side until they reach an internal temperature of 165°F (74°C) and are fully cooked, with a nice char on the outside.
- Rest and Slice: Remove the grill chicken from heat and let it rest for 5 minutes to allow juices to redistribute. Then slice the chicken into strips suitable for tacos.
- Make the Spiced Mayo: In a small bowl, whisk together mayonnaise, lime juice, smoked paprika, and cayenne pepper (if using). This creamy sauce will add a spicy, tangy kick to the tacos.
- Prepare the Avocado Salsa: Gently combine diced avocados, finely chopped red onion, quartered cherry tomatoes, chopped cilantro, lime juice, and salt in a mixing bowl. Toss carefully to maintain the avocado chunks while coating everything evenly.
- Warm the Tortillas: Heat the tortillas on the grill or stovetop for 10-15 seconds each until warm and pliable, ready to be filled.
- Assemble the Tacos: Lay the warm tortillas flat and fill each with sliced grilled chicken, a generous dollop of the spiced mayo, and a scoop of avocado salsa.
- Serve: Serve the tacos immediately with lime wedges on the side to add an extra burst of fresh citrus if desired.
Notes
- Use corn tortillas for a gluten-free option, or flour tortillas if preferred.
- The cayenne pepper in the spiced mayo is optional and can be adjusted based on your preferred spice level.
- Ensure chicken is cooked thoroughly to 165°F (74°C) for safe consumption.
- To keep avocado salsa fresh, prepare it just before serving and add lime juice to prevent browning.
- Resting the chicken after grilling helps retain its juiciness and tenderness.
- For extra smoky flavor, use a charcoal grill or add a smoked sea salt to the spice rub.
