Do Share Recipe

I still remember the first time I made this Chicken Tacos Guacamole Recipe — the fresh citrus aroma filled my kitchen instantly. I took one bite and knew I had nailed it. The chicken was juicy, smoky, and packed with flavor, while the guacamole was creamy and bright.

This recipe felt restaurant-worthy but was surprisingly easy to pull together at home. Now, it’s one of those meals I crave when I want something fresh, filling, and totally satisfying. You can also enjoy similar flavors with a hot honey chicken bowls recipe for a sweet and savory twist.

Ingredients — What You’ll Need

For the Chicken Marinade:

1 cup fresh cilantro (adds bright, herby freshness; dried cilantro won’t give the same flavor)
2 garlic cloves, minced (fresh garlic gives stronger aroma and deeper taste than jarred)
Juice of 3 limes (tenderizes the chicken while adding tangy citrus flavor)
1 teaspoon cumin (adds warm, earthy depth; freshly ground is best)
1 teaspoon sea salt (balances and enhances all marinade flavors)
1 cup olive oil (use good-quality olive oil for richness and smooth texture)
4–8 boneless, skinless chicken breasts (fresh chicken absorbs marinade better and stays juicy)

For the Guacamole:

4 ripe avocados (ripe but firm avocados give the creamiest texture)
1 tomato, seeded and diced (removing seeds prevents watery guacamole)
1 sweet onion, diced (adds mild crunch without overpowering flavor)
1/2 cup fresh cilantro, chopped (boosts freshness and color)
Juice of 3 limes (keeps guacamole bright and prevents browning)
3 garlic cloves, minced (adds savory depth and bold flavor)
1 jalapeño, seeded and minced (adds gentle heat without overpowering spice)
1 1/2 teaspoons sea salt (brings all flavors together perfectly)

Note: This recipe serves approximately 4 to 8 people, depending on portion size. You might also like trying the hot honey chicken sandwich recipe for a handheld version with the same irresistible flavors.

Variations — Make It Your Own

This recipe is flexible and easy to customize:

Dairy-free: Naturally dairy-free as written — just check your tortillas.
Lower sodium: Reduce salt and boost flavor with extra lime juice or zest.
Spicy version: Leave jalapeño seeds in or add chili flakes.
Extra crunch: Add shredded cabbage or sliced radishes.
Protein swap: Try grilled shrimp, steak, or marinated tofu

Cooking Time

Here’s how long everything takes from start to finish:

Prep Time: 5 minutes (plus marinating time)
Cooking Time: 14 minutes
Total Time: 19 minutes (excluding marinating)

Equipment You Need

Grill or grill pan — cooks chicken evenly with a smoky char
Food processor — blends marinade smoothly
Mixing bowl — for guacamole and marinating
Sharp knife & cutting board — for clean, precise prep
Tongs — easy flipping and handling of chicken

How to Make Chicken Tacos Guacamole Recipe?

This recipe comes together easily when broken into simple steps.

Prepare the Chicken Marinade

I add cilantro, garlic, lime juice, cumin, and salt to a food processor. After blending, I slowly drizzle in olive oil until the marinade becomes smooth and fragrant. This step builds the foundation of flavor.

Marinate the Chicken

The chicken goes into a bowl, fully coated with the marinade. I cover it and refrigerate for at least 4 hours — overnight if possible — so the flavors really sink in.

Grill the Chicken

Before grilling, I let the chicken sit at room temperature for 30 minutes. Then I grill it over medium-high heat for about 6–7 minutes per side until fully cooked and lightly charred.

Prepare the Guacamole

I mash ripe avocados in a bowl, keeping the texture slightly chunky. Then I fold in tomato, onion, cilantro, jalapeño, lime juice, garlic, and salt until perfectly creamy and balanced.

Assemble and Serve

After resting the chicken for a few minutes, I slice it into strips. I serve it in warm tortillas or lettuce cups, topped generously with fresh guacamole.

Additional Tips for Making This Recipe Better

These are a few things I’ve learned after making this recipe many times:

I always let the chicken rest before slicing — it keeps it juicy.
I taste the guacamole twice and adjust lime or salt as needed.
Warming tortillas makes a huge difference in flavor and texture.
If cilantro isn’t your thing, extra lime zest works beautifully.

How to Serve Chicken Tacos Guacamole Recipe?

I love serving these tacos on a large platter with lime wedges and fresh cilantro for garnish. Setting up a taco bar with optional toppings like shredded lettuce, salsa, or grilled corn makes it fun and interactive. For a lighter option, serve everything over lettuce wraps or a taco bowl.

Nutritional Information

Here’s a quick nutritional overview per serving:

Calories: Approximately 350–450
Protein: Around 25–30g
Carbohydrates: About 15–25g
Fat: Roughly 20–30g

This recipe offers a balanced mix of lean protein, healthy fats, and fresh ingredients.

Make Ahead and Storage

Storing

Cooked chicken stays fresh in an airtight container in the refrigerator for up to 3–4 days. Guacamole should be tightly covered to prevent browning.

Freezing

The grilled chicken freezes well for up to 2 months. Guacamole is best made fresh, as freezing affects texture.

Reheating

Reheat chicken gently in the oven or microwave. Always add fresh guacamole after reheating for best flavor.

Why You’ll Love This Recipe?

There are so many reasons this recipe deserves a spot in your regular meal rotation:

Simple and quick: Easy prep with big flavor payoff.
Fresh and vibrant: Citrus, herbs, and creamy avocado shine.
Highly customizable: Works for many diets and preferences.
Perfect for sharing: Great for family dinners or casual gatherings.
Balanced and satisfying: Nutritious without sacrificing taste.

Ben Carraoli