Grilled Chicken Tacos Recipe | Happy Healthy Eating

These Grilled Chicken Tacos The perfect 30-minute dinner for Taco Tuesday. Topped with cilantro-lime cream, avocado, and pico de gallo—each bite is packed with comforting and refreshing flavors.

Why you'll love these grilled chicken tacos

If you're looking for an easy recipe for taco night, these Grilled Chicken Quesadillas with Crispy Cheese Fresco are perfect for you.

• Tuesday is perfect for tacos. This recipe is easily doubled or tripled to serve larger groups and requires very little extra effort.
• Great for parties. Letting your guests add their favorite toppings means everyone gets their own perfect dinner.
• fresh. These juicy shredded chicken tacos are topped with shredded lettuce, creamy avocado, cilantro-lime cream, pico de gallo sauce and a squeeze of lime juice for an extra kick of freshness.
• Fast. Dinner will be ready in less than 20 minutes.

Recipe ingredients

Smoky, juicy store-bought rotisserie chicken can save you a lot of work on weeknights. Scroll to the recipe card at the bottom of the post for exact quantities.

• roast chicken – Remove skin before assembling tortillas. Homemade shredded chicken is also available.
• Cilantro Lime Oil – Avocado butter is a great substitute.
• tortillas – I like to use white corn.
• lime: Use it at the end to inject more moisture into the tortilla and enhance the flavor.
• avocado – Make sure it is ripe and unpeeled.
• Shredded lettuce: When you're in a hurry, it's easier to add a little veggies and pre-chopped items

top creativity

Place them in separate bowls and let each person add their desired fresh, crunchy, and creamy toppings.

How to Make Chicken Quesadillas with Rotisserie Chicken

With almost everything prepped ahead of time, these chicken tacos are the easiest dinner you can make on a weeknight. Scroll to the bottom of the post to see the full recipe card.

• Make Cilantro Lime Crema: Add all ingredients to a small food processor and pulse until smooth.
• Warm tortillas: Heat a small skillet to medium-high heat. Spray pan with cooking spray. Add tortillas and cook 1 minute, until lightly browned and flipped. Repeat on the other side. Continue making other tortillas.
• Assemble the tortillas: Add 1/4 cup chicken to prepared tortillas. Top with chopped lettuce, pico, avocado, and crema. Finish with a squeeze of lime.

Tips and variations

It's easy to transform these grilled chicken tacos with rich buffalo sauce, corn tortillas or even fluffy rice.

• Exchange protein. tear mine apart Maple Smoked Turkey or Garlic Herb Roasted Turkey Breast Make these tacos.
• Make chicken burritos. If you want to make easy chicken burritos, swap the tortillas for flour tortillas.
• Add buffalo vibes. Toss chicken in 1/4-1/2 cup buffalo sauce and prepare recipe as usual.
• Use leftovers. chopped leftovers Chimichurri Chicken, Honey Garlic Chickenor Garlic Parmesan Chicken Instead of regular shredded chicken.
• Watch the heat. Do not increase the temperature of the skillet while heating the tortillas. The hotter the weather, the faster they will crack as they dry and fold. Using low heat ensures they stay soft and stretchy.
• Prepare bowls. Skip the tortillas and serve me Cilantro Lime Rice In serving bowl. Top with shredded chicken and the rest of the ingredients for a bowl dinner.

Food recommendations

These easy grilled chicken tacos make a great weeknight meal. Serve them alone or with me Mexican street corn dip or Avocado Corn Salad. mine Grilled Mexican Street Corn Salad (Esquites) and Mexican Instant Pot Black Beans There are other good options. If you want a little more Tex-Mex flavor, try my Bacon-Wrapped Stuffed Jalapenos.

Store correctly

Place chicken, tortillas, onion-chili mixture, and toppings in separate containers.

• refrigerator: Store chicken in an airtight container for up to 3 days. The onion and pepper mixture will keep for 4 days.
• refrigerator: This only applies to chickens. Store in freezer bags for up to 3 months depending on portion size. Thaw in the refrigerator overnight.
• To reheat them: Microwave chicken and onion pepper mixture in 20 second increments until hot. Place tortillas in skillet and cook over low heat until hot and tender. Assemble tacos as usual.

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