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Chicken Tacos Guacamole Recipe
Ben Carraoli

Chicken Tacos Guacamole Recipe

I still remember the first time I made these chicken tacos with guacamole — 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.
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Prep Time 5 minutes
Cook Time 14 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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)
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.