These tacos combine the bold flavor of grilled chicken with the creaminess of fresh guacamole: an ideal balance between spices, acidity, and herbal notes. The simple and quick marinade enhances the taste of the chicken breast, while the guacamole — freshly mashed with lime, onion, and coriander — provides freshness and a velvety texture.
Perfect for an informal dinner, a summer lunch, or gourmet delivery, the tacos come together in minutes and lend themselves to variations: add crunchy cabbage, cherry tomatoes, or a yogurt sauce for a richer note. Serve them on warmed corn tortillas and finish with lime and black pepper for an inviting final touch.
Ingredients
- 600 g chicken breast (whole, cut into thick strips; prefer organic or locally sourced meat)
- 8 pcs corn tortillas (12-14 cm diameter; briefly heat on the griddle)
- 2 pcs ripe avocados (for guacamole, choose avocados that are soft to the touch)
- 1 pcs lime (juice and zest; keep an extra squeeze for serving)
- 1 spoon extra virgin olive oil (for marinating the chicken)
- 1 teaspoon smoked paprika (adds aroma and color to the marinade)
- 1 teaspoon ground cumin (optional but recommended for a warm note)
- 2 cloves garlic (finely chopped in the marinade)
- 1 pcs red onion (1/4 for guacamole in cubes, the rest for crunchy salad)
- 8 pcs cherry tomatoes (cut in half for fresh topping)
- 10 g fresh coriander (chopped, amount to taste)
- 1 pcs jalapeño chili pepper (seeded and chopped, optional for spiciness)
- 100 g cabbage (thinly sliced for crunch (optional))
- 50 g fresh cheese (like queso fresco) (crumbled, optional; can be replaced with feta)
- 1 teaspoon salt (to adjust to taste)
- 0.5 teaspoon black pepper (freshly ground)
Preparation
-
1
Prepare the marinade by combining oil, lime juice and zest, chopped garlic, smoked paprika, cumin, salt, and pepper in a bowl. Mix until a homogeneous emulsion is obtained.
Durata indicativa: 5 min
Tip: Let the chicken marinate for at least 10-15 minutes; if you have more time, up to 2 hours in the fridge for a more intense flavor.
-
2
Cut the chicken breast into strips and transfer them to the marinade; massage the meat well to distribute the spices.
Durata indicativa: 5 min
Tip: For even cooking, cut the strips to similar sizes and do not overcrowd the bowl.
-
3
Heat a griddle or non-stick pan over high heat and cook the chicken for 3-4 minutes per side until golden and fully cooked (internal temperature about 74°C).
Durata indicativa: 12 min
Tip: Do not pierce the chicken often: this way it retains the juices. Use tongs to turn the strips.
-
4
Prepare the guacamole: mash the avocados in a bowl, add chopped red onion, cilantro, lime juice, salt, and pepper. Mix until creamy but with some whole pieces.
Durata indicativa: 6 min
Tip: For a smoother guacamole, mash longer with a fork; for more flavor, add a drizzle of EVO oil.
-
5
Heat the tortillas on the griddle for 20-30 seconds per side until they become soft and slightly toasted.
Durata indicativa: 2 min
Tip: Wrap the tortillas in a clean cloth to keep them soft until serving.
-
6
Assemble the tacos: spread a layer of guacamole on the tortilla, add the chicken strips, cherry tomatoes, sliced cabbage, and crumbled cheese. Finish with fresh cilantro and a squeeze of lime.
Durata indicativa: 5 min
Tip: Serve immediately to maintain the crunchiness of the ingredients; add a yogurt sauce or a spicy cream if you like.
-
7
Serve with extra lime and ground black pepper, allowing each diner to adjust their own intensity.
Durata indicativa: 1 min
Tip: For a lighter variation, replace the chicken with grilled chicken cut into cubes and reduce the cheese.
Notes and Tips
Let the chicken marinate for at least 10-15 minutes; if you have more time, up to 2 hours in the fridge for a more intense flavor.
For even cooking, cut the strips to similar sizes and do not overcrowd the bowl.
Do not pierce the chicken often: this way it retains the juices. Use tongs to turn the strips.
For a smoother guacamole, mash with a fork longer; for more flavor, add a drizzle of EVO oil.
Wrap the tortillas in a clean cloth to keep them soft until serving.
Serve immediately to maintain the crunchiness of the ingredients; add a yogurt sauce or a spicy cream if you like.
For a lighter variation, replace the chicken with grilled chicken cut into cubes and reduce the cheese.
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