Why I Love This Recipe

This is one of those dinners I make on repeat all summer long. The chicken grills up juicy and smoky with just a simple taco seasoning, so it’s packed with flavor without a lot of work. My favorite part is the avocado corn salsa. Sweet corn, creamy avocado, fresh lime, cilantro, and jalapeño add so much freshness, crunch, and a little kick of heat. Finish it with crumbled cotija, a spoonful of sour cream, or your favorite hot sauce, and you’ve got an easy dinner that feels fresh, colorful, and perfect for eating outside.

Enjoying The Leftovers

The leftover chicken is delicious sliced over salads, tucked into tacos, or wrapped in a burrito with the avocado corn salsa. If you’re meal prepping, store the salsa separately so it stays fresh and vibrant.

Storing

Store the grilled chicken and avocado corn salsa in separate airtight containers in the refrigerator for up to 3 days. The salsa is best enjoyed within the first couple of days for the freshest flavor and texture.

Reheating

Serve with cilantro lime rice, grilled vegetables, black beans, or warm tortillas. Finish with extra cotija cheese, fresh cilantro, hot sauce, and a squeeze of lime for the perfect bite.

Grilled Chicken Tacos With Avocado Corn Salsa
Grilled Chicken Tacos With Avocado Corn Salsa
No ratings yet

Grilled Chicken Tacos With Avocado Corn Salsa

This Grilled Chicken with Avocado Corn Salsa combines smoky grilled chicken with a fresh mix of sweet corn, creamy avocado, lime, cilantro, and jalapeño. It's a simple, high-protein dinner that's full of fresh flavor and perfect for summer cookouts or easy weeknight meals.
Print Pin Watch Video
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
US M
Servings 4

Ingredients

For the chicken
  • 1 tbsp avocado oil
  • 1 lb boneless skinless chicken thighs
  • 1 taco seasoning packet
For the avocado corn salsa
  • 1 cup corn kernels fresh, frozen, or roasted
  • 1 avocado, diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup cilantro, chopped
  • 1 jalapeno, finely diced
  • Juice of 1 lime
  • Generous pinch of salt
Served with
  • Street-size tortillas, corn or flour
  • Cotija cheese, crumbled
  • Hot sauce
  • Sour cream
  • Sliced jalapeño
US – M

Instructions

  • Set your grill to 400°F and allow it to fully preheat with the lid closed (about 10-15 minutes).
  • Pat the chicken thighs dry. Lightly brush with avocado oil, then season evenly on both sides with the taco seasoning.
  • Place the chicken directly on the grill grates. Cook for 5-6 minutes per side, or until the internal temperature reaches 165°F.
  • Once cooked, remove from the grill and let rest for 3-5 minutes, then slice into thin strips.
  • In a bowl, combine corn, diced avocado, red onion, cilantro, jalapeño, lime juice, and a pinch of salt. Gently mix to keep the avocado chunky.
  • Place tortillas directly on the grill for 20-30 seconds per side until warm and lightly charred.
  • Time to assemble! Layer sliced chicken onto tortillas, then top with avocado corn salsa and any desired toppings (cotija, sour cream, hot sauce, jalapeños). Enjoy!

Equipment

cutting board
mixing bowls
measuring cups

Nutrition Per Serving

Calories: 417kcal | Carbohydrates: 34g | Protein: 28g | Fat: 20g | Fiber: 6g