Chicken Tacos with Avocado Slaw
Juicy, seasoned chicken tucked into warm tortillas and topped with a creamy, tangy avocado slaw. These tacos come together in about 30 minutes and deliver that perfect mix of smoky, zesty, and fresh flavors. A weeknight favorite that feels like a treat.
For 4 servings
- prep
Season the chicken.
1.Pat the chicken breasts dry with a paper towel.2.In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.3.Drizzle the chicken with olive oil and rub the spice mix evenly on both sides.TIPLet the seasoned chicken sit at room temperature for 5 minutes while you prep the slaw. It helps the spices penetrate. - grill · ~12 min
Grill the chicken.
1.Heat a grill pan over medium-high heat until hot.2.Place the chicken breasts on the grill and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F.3.Transfer to a cutting board and let rest for 3 minutes, then slice into thin strips.TIPDon't move the chicken for the first 4 minutes. A good sear gives you those nice char lines. - mix
Make the avocado slaw.
1.In a medium bowl, mash the avocado with the back of a fork until mostly smooth.2.Add lime juice and mix well.3.Fold in the shredded cabbage and chopped cilantro until evenly coated.TIPUse ripe avocados that yield slightly when pressed. Under-ripe ones won't mash well. - grill · ~4 min
Warm the tortillas.
1.Wipe the grill pan clean with a paper towel.2.Warm each tortilla on the pan for 20-30 seconds per side until pliable and lightly charred. - assemble
Assemble the tacos.
1.Place a generous spoonful of sliced chicken in the center of each warm tortilla.2.Top with a heap of avocado slaw.3.Scatter diced tomatoes and red onion over the slaw.TIPDouble up the tortillas if using thin corn tortillas to prevent tearing. - serve
Serve immediately with lime wedges on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat chicken dry before seasoning for a better sear.
- 2Let the seasoned chicken rest 5 minutes for deeper flavor.
- 3Don't move the chicken for the first 4 minutes of grilling to get char lines.
- 4Use ripe avocados that yield slightly when pressed for a creamy slaw.
- 5Double up thin corn tortillas to prevent tearing when filling.
- 6Let the cooked chicken rest 3 minutes before slicing to keep juices in.
Adapt it for your goals.
Low-oil
Cook the chicken in a non-stick pan with a spritz of oil instead of grilling to reduce fat while keeping the seasoning.
high proteinHigh-protein
Swap the tortillas for large lettuce leaves (iceberg or butter lettuce) to make low-carb wraps with extra protein focus.
jainJain
Omit onion and garlic powder from the rub; use asafoetida (hing) and extra cumin for a Jain-friendly version.
veganVegan
Replace chicken with grilled portobello mushrooms or seasoned jackfruit, and use the same spice rub and avocado slaw.
Why this is on our healthy list.
Rich in Healthy Fats
Avocado provides monounsaturated fats that support heart health and help absorb fat-soluble vitamins from the vegetables.
High in Fiber
Cabbage and avocado contribute dietary fiber, aiding digestion and promoting fullness.
Good Source of Vitamin C
Lime juice and fresh tomatoes supply vitamin C, which supports immune function and collagen production.
Frequently asked questions
Yes, boneless skinless thighs work well. Cook until internal temperature reaches 175°F for tender, juicier meat.
