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.
Servings 4
Calories 417kcal
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
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!
Nutrition
Calories: 417kcal | Carbohydrates: 34g | Protein: 28g | Fat: 20g | Fiber: 6g