If you’re craving something fresh, zesty, and flat-out crowd-pleasing, this Grilled Chicken Tacos with Spiced Mayo and Avocado Salsa recipe will absolutely steal the show. It’s that magical combo of warm grilled chicken, tangy and creamy homemade spiced mayo, and a vibrant, chunky avocado salsa—all nestled in toasty tortillas. Each bite packs a fiesta of flavors that bursts with juicy, tangy, and savory notes, making taco night the most anticipated meal of the week. Trust me, these aren’t your average tacos; they’re a total game changer that you’ll crave again and again.
Ingredients You’ll Need
The ingredient list for these Grilled Chicken Tacos with Spiced Mayo and Avocado Salsa is impressively simple, but every item counts. Each brings its own texture, punch of flavor, or pop of color, working together to make this meal both easy to pull off and irresistibly delicious.
- Chicken (1 lb boneless skinless breasts or thighs): Choose chicken thighs for extra juiciness or breasts for a lighter bite—either way, you’ll get perfect grill marks and plenty of flavor.
- Olive Oil (1 tablespoon): Helps the marinade hug the chicken and gives you that perfect grilled exterior.
- Chili Powder (1 teaspoon): Infuses smoky warmth and a beautiful reddish hue into the chicken.
- Cumin (1/2 teaspoon): Adds earthy depth that makes every bite taste extra authentic.
- Smoked Paprika (1/2 teaspoon): For a subtle smokiness you just can’t get with regular paprika.
- Garlic Powder (1/2 teaspoon): Brings a mellow, savory backbone that ties the spices together.
- Salt (1/2 teaspoon, plus more to taste): Essential for boosting all the other flavors—don’t skimp!
- Black Pepper (1/4 teaspoon): A gentle kick without overpowering the other notes.
- Lime Juice (juice of 1 lime): Brightens up the marinade and salsa, adding acidity and freshness.
- Mayonnaise (1/3 cup): The rich, creamy base of the dreamy spiced mayo.
- Hot Sauce (1/2 teaspoon): Kicks the sauce up just enough—use your favorite!
- Chili Powder (1/4 teaspoon for the mayo): Doubles down on the flavor boost in every layer.
- Pinch of Salt (for the mayo): That little bit helps balance the creamy and spicy.
- Avocado (1 ripe, diced): The creamy hero of the salsa—make sure it’s perfectly ripe for best results.
- Tomato (1 small, diced): Adds juicy sweetness and color to the salsa party.
- Red Onion (1/4 cup, finely chopped): Provides a sharp crunch and a pretty punch of purple.
- Fresh Cilantro (1 tablespoon, chopped): Pops of green and a burst of herbal freshness.
- Small Corn or Flour Tortillas (8): Choose corn for gluten-free, or flour for that classic soft chew.
How to Make Grilled Chicken Tacos with Spiced Mayo and Avocado Salsa
Step 1: Marinate the Chicken
Start by whisking together your olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and fresh lime juice in a big bowl. Add your chicken and make sure every piece is beautifully coated in the vibrant marinade. Let it rest for at least 15 minutes or up to 30 minutes for maximum flavor infusion—this gives the spices time to work their magic, making the chicken extra flavorful and juicy.
Step 2: Prepare the Spiced Mayo
Mix your mayonnaise with lime juice, hot sauce, chili powder, and just a pinch of salt in a small bowl. This creamy, zippy sauce is the lick-your-spoon kind of good! Cover and pop it in the fridge so the flavors meld while you prep the rest—it’ll thicken up and be even better spread over your tacos.
Step 3: Make the Avocado Salsa
Grab a medium mixing bowl and gently toss together diced ripe avocado, tomato, red onion, cilantro, a fresh squeeze of lime juice, and a little salt. Stir it just enough so everything is combined, but don’t over-mash—you want those big, vibrant avocado chunks! Let it sit while you grill the chicken; the lime will keep the avocado from browning.
Step 4: Grill the Chicken
Preheat your grill or grill pan to medium-high. Cook the marinated chicken for about 5–6 minutes per side, or until the outside is a little charred and the juices run clear. Let the chicken rest for a few minutes after grilling—this locks in juiciness—then slice thinly against the grain to maximize tenderness.
Step 5: Warm the Tortillas
Heat your tortillas in a dry skillet or even briefly in the microwave to make them soft, warm, and ready to cradle the rest of the ingredients. This simple step makes everything taste restaurant-worthy, and helps the spiced mayo spread easier too.
Step 6: Assemble and Enjoy!
Time for the best part! Slather a generous swipe of spiced mayo down each tortilla, top with slices of juicy grilled chicken, and spoon over a big heap of avocado salsa. Serve immediately and get ready for smiles all around—these Grilled Chicken Tacos with Spiced Mayo and Avocado Salsa have the kind of wow factor that turns every bite into a moment.
How to Serve Grilled Chicken Tacos with Spiced Mayo and Avocado Salsa
Garnishes
Amplify every taco with a sprinkle of extra cilantro, a dusting of cotija or feta cheese, or a few tangy pickled jalapeños for kick. Squeeze a wedge of lime over the top to make the flavors pop, or add some shredded lettuce if you’re in the mood for crunch. With Grilled Chicken Tacos with Spiced Mayo and Avocado Salsa, a thoughtful garnish makes them even more inviting.
Side Dishes
These tacos shine beside classic sides like warm refried beans, Mexican street corn (elote), or a crisp slaw. Fluffy cilantro-lime rice or a citrusy black bean salad can also round out taco night and make the meal extra hearty. Try setting up a casual buffet so everyone can fill their plates with their favorites!
Creative Ways to Present
For a fun twist at parties, set up a DIY taco bar with all the components in separate bowls. Let guests build their own versions of Grilled Chicken Tacos with Spiced Mayo and Avocado Salsa—with all your favorite add-ons—so everyone gets their perfect bite. Mini tacos make adorable appetizers, and serving them on a big platter garnished with lime and cilantro looks absolutely irresistible.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the chicken, avocado salsa, and spiced mayo separately in airtight containers in the fridge. The chicken will keep well for up to three days, while the salsa is best eaten within 24 hours (it’s tastiest when fresh, thanks to that avocado).
Freezing
For longer storage, freeze the grilled chicken (sliced or whole) in a zip-top bag for up to two months. The avocado salsa isn’t freezer-friendly—avocado loses its texture and color when thawed—but you can quickly mix up a fresh batch when it’s taco time. Skip freezing the mayo and make a new batch in minutes for peak creaminess.
Reheating
To serve leftover Grilled Chicken Tacos with Spiced Mayo and Avocado Salsa, gently reheat the chicken in a skillet over low heat or in the microwave. Keep the salsa and tortillas fresh, and assemble right before eating so every taco tastes just-grilled and vibrant.
FAQs
Can I use chicken breasts or thighs for this recipe?
Absolutely! Both chicken breasts and thighs work brilliantly in Grilled Chicken Tacos with Spiced Mayo and Avocado Salsa. Thighs tend to be a bit juicier, but breasts get wonderfully tender from the marinade, so you can use what you have or prefer.
How spicy is the spiced mayo?
The spiced mayo is more zesty than spicy, thanks to the chili powder and a little hot sauce. If you’d like more heat, simply add a dash or two of your favorite hot sauce to amp up the fire!
Can I make the components in advance?
The chicken and spiced mayo both keep beautifully if made a day in advance, making these tacos a breeze for meal prep. Wait to make the avocado salsa right before serving for best flavor and color.
What tortillas are best for these tacos?
You can use either corn or flour tortillas for Grilled Chicken Tacos with Spiced Mayo and Avocado Salsa. Corn tortillas make the recipe naturally gluten-free and add a slightly nutty flavor, while flour tortillas are soft and flexible—totally delicious either way!
How can I make this dairy-free?
You’re in luck—the recipe is naturally dairy-free if you use a dairy-free mayonnaise. Just skip any cheese garnishes and enjoy all the vibrant, bold flavors as they are!
Final Thoughts
If you’re searching for a recipe that’ll make everyone reach for seconds, dive right into these Grilled Chicken Tacos with Spiced Mayo and Avocado Salsa. They’re quick, colorful, and layered with unforgettable flavor, perfect for busy weeknights or a laid-back party spread. Go ahead—let your taco night shine with this new favorite!
Print
Grilled Chicken Tacos with Spiced Mayo and Avocado Salsa Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings (8 tacos)
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Non-Vegetarian
Description
These Grilled Chicken Tacos with Spiced Mayo and Avocado Salsa are a delicious and healthy option for taco night. Juicy grilled chicken is paired with a zesty spiced mayo and creamy avocado salsa, all wrapped up in warm tortillas.
Ingredients
For the chicken:
- 1 lb boneless skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- juice of 1 lime
For the spiced mayo:
- 1/3 cup mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon hot sauce
- 1/4 teaspoon chili powder
- pinch of salt
For the avocado salsa:
- 1 ripe avocado (diced)
- 1 small tomato (diced)
- 1/4 cup red onion (finely chopped)
- 1 tablespoon chopped fresh cilantro
- juice of 1 lime
- salt to taste
- 8 small corn or flour tortillas
Instructions
- Marinate the chicken: In a bowl, whisk together the olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice. Coat the chicken with the marinade and let it rest for 15–30 minutes.
- Prepare the spiced mayo: Mix the mayonnaise, lime juice, hot sauce, chili powder, and salt in a bowl. Refrigerate until ready to use.
- Make the avocado salsa: Combine avocado, tomato, red onion, cilantro, lime juice, and salt. Set aside.
- Grill the chicken: Preheat grill to medium-high heat. Grill chicken for 5–6 minutes per side until cooked through. Let rest before slicing thinly.
- Assemble the tacos: Warm tortillas, spread spiced mayo, add grilled chicken, top with avocado salsa. Serve hot.
Notes
- Add shredded lettuce, cotija cheese, or pickled jalapeños for extra flavor.
- For meal prep, chicken and sauces can be made a day ahead.
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