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Chicken Tacos with Guacamole Recipe
Ben Carraoli

Chicken Tacos with Guacamole Recipe

I just had to share my go-to recipe for chicken tacos. The combination of seasoned, juicy chicken and fresh, creamy guacamole is unbeatable. It’s so simple to put together, and the flavors are absolutely incredible every time.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Dinner
Calories: 350
Ingredients Method

Ingredients
  

  • 3 chicken fillets: Using boneless skinless chicken fillets makes preparation quick and easy.
  • 1 large onion: A large yellow or white onion will caramelize beautifully adding a sweet depth to the chicken filling.
  • 4 cherry tomatoes: These add a burst of sweetness and acidity to the guacamole.
  • 2 large avocados: Make sure they are ripe but still firm to the touch for the best creamy texture.
  • 1 lime: Fresh lime juice is essential for the guacamole; it adds brightness and prevents the avocados from browning.
  • 2 small red onions: Their milder sweeter flavor is perfect for dicing into the guacamole without overpowering it.
  • Tortilla wraps: While the recipe can use taco shells soft tortilla wraps are a great alternative and hold the fillings well.
  • Spices oregano, black pepper, chicken breast seasoning, onion powder, garlic powder: This blend creates a savory, aromatic flavor profile for the chicken. Paprika can also be used.
  • Garlic mayo: A creamy garlicky sauce to finish the tacos. You can make your own or use a store-bought version.

Method
 

  1. First, chop the chicken fillets into small, bite-sized cubes. Place them in a bowl and season generously with salt, black pepper, garlic powder, onion powder, and either chicken breast seasoning or paprika. Mix everything thoroughly to ensure each piece of chicken is evenly coated. Let the chicken marinate for a few minutes to absorb the flavors.
  2. Next, thinly slice the large onion. Heat a bit of oil in a pan over medium heat and add the sliced onions. Season them well with a pinch of salt and pepper. Cook for about 7 to 10 minutes, stirring occasionally, until they become soft, sweet, and golden brown.
  3. Once the onions are perfectly caramelized, remove them from the pan and set them aside. In the same pan, add the marinated chicken cubes. Cook the chicken, stirring occasionally, until it's fully cooked, golden, and slightly crispy on the edges.
  4. Return the sautéed onions to the pan with the cooked chicken. Mix them together thoroughly so the flavors meld. Once combined, remove the mixture from the heat and set it aside while you prepare the guacamole.
  5. Now it's time to prepare the fresh guacamole. Finely dice the cherry tomatoes and the small red onions. Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash the avocado gently with a fork, then stir in the diced tomatoes and red onions.
  6. Finish the guacamole by squeezing the juice of one whole lime over the mixture. Add a pinch of salt to taste. Stir everything together gently until it's well combined. The lime juice will add a zesty kick and help keep the guacamole green and fresh.
  7. Using the same pan you cooked the chicken in will add extra flavor. Place a tortilla wrap in the dry, hot pan and heat it for about 3 to 5 minutes on one side, or until it starts to get a little crispy and lightly browned.
  8. Remove the warm tortilla from the pan. Spread a layer of the fresh guacamole on it, followed by a generous scoop of the chicken and onion mixture. Drizzle with garlic mayo, fold it in half, and your delicious chicken taco is ready to be enjoyed.