Zesty Chicken Tacos with Guacamole & Fresh Pico de Gallo

Zesty Chicken Tacos with Guacamole & Fresh Pico de Gallo

Chicken Taco Ingredients:

• 1½ lbs boneless, skinless chicken breasts or thighs

• 2 tbsp olive oil

• Juice of 1 lime

• 2 cloves garlic, minced

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1/2 tsp chili powder

• Salt & pepper to taste

• Corn or flour tortillas (for serving)

Creamy Guacamole:

• 2 ripe avocados

• 1 small tomato, diced

• 1/4 red onion, finely chopped

• 1 tbsp fresh lime juice

• 1 tbsp chopped cilantro

• Salt to taste

• Optional: 1/2 jalapeño, finely diced

Fresh Pico de Gallo:

• 1 cup cherry tomatoes or Roma tomatoes, diced

• 1/4 cup red onion, finely chopped

• 1 tbsp jalapeño, minced (optional)

• 2 tbsp cilantro, chopped

• Juice of 1 lime

• Salt to taste

Instructions

1. Marinate & Cook the Chicken

1. In a bowl, whisk together olive oil, lime juice, garlic, cumin, paprika, chili powder, salt, and pepper.

2. Add chicken and coat evenly. Let marinate for 15–30 minutes.

3. Grill or pan-cook chicken over medium-high heat, 6–8 minutes per side. Let rest, then slice or shred.

2. Make the Guacamole

1. Mash avocados in a bowl until creamy but chunky.

2. Stir in tomato, onion, lime juice, cilantro, and salt.

3. Add jalapeño if using. Taste and adjust seasoning.

3. Make the Pico de Gallo

1. Combine tomatoes, red onion, jalapeño, cilantro, lime juice, and salt.

2. Stir and chill for 10–15 minutes before serving for best flavor.

4. Assemble the Tacos

1. Warm tortillas.

2. Layer with sliced chicken, a spoonful of guacamole, and fresh pico de gallo.

3. Optional: top with cotija cheese, sour cream, or a drizzle of hot sauce.

Tips:

• Make the pico ahead to let the flavors develop.

• Turn leftovers into burrito bowls!