Grilled Chicken Tacos with Guacamole

emily maxson

By Emily Maxson

Grilled Chicken Tacos with Guacamole

 

We eat a lot of tacos at our house. All varieties—shrimp, carnitas, fish, veggie, etc. They are all delicious and everyone loves them. One of our favorites are these grilled chicken tacos with guacamole. The marinade for the chicken has all the traditional flavors: lime, cilantro, garlic, and cumin. Plus nothing beats freshly made guacamole,—taco or no taco. Guacamole is everything!

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emily's fresh kitchen, eat heal thrive, chicken tacos, paleo tacos, whole 30 tacos

Grilled Chicken Tacos with Guacamole

  • Total Time: 19 minutes
  • Yield: 4-8 servings 1x

Ingredients

Scale

1 cup fresh cilantro

2 garlic cloves, minced

3 limes, juiced

1 tsp cumin

1 tsp sea salt

1 cup olive oil

48 boneless, skinless chicken breasts

Ingredients for Guacamole:

4 ripe avocados

1 tomato, seeded and diced

1 sweet onion, diced

1/2 cup fresh cilantro, chopped

3 limes, juiced

3 cloves of garlic, minced

1 jalapeño, seeded and minced

1 1/2 tsp sea salt

Instructions

  1. Place the cilantro, garlic, lime juice, cumin, and sea salt in a food processor.
  2. Blend on high until well combined.
  3. Slowly add the olive oil through the top opening of the food processor while it is running until well combined.
  4. Pour the marinade over the chicken breasts is a large bowl.
  5. Cover the bowl and refrigerate for 4-24 hours.
  6. When you are ready to grill, take the chicken out of the refrigerator and let it sit for 30 minutes at room temperature.
  7. Preheat the grill to medium high.
  8. Grill the chicken breasts for 6-7 minutes per side or until done.
  9. Let cool for 5-10 minutes and then slice the chicken.
  10. Serve with tortillas of choice or lettuce leaves and guacamole.
  11. Serves 4-8.

Directions for Guacamole:

  1. Cut the avocados in half, remove the pit, and scoop into a medium bowl.
  2. Lightly mash the avocados with a potato masher or fork.
  3. Add the remaining ingredients and stir well.
  4. Adjust salt, lime juice, jalapeño, and garlic to taste.
  5. Serve immediately or store in a glass container, pressing plastic wrap to the surface of the guacamole to prevent browning, then add the lid.
  6. This makes a generous amount of guacamole because we like to have extra to serve with chips or veggie sticks. Feel free to cut the recipe in half if you do not want extra.

Notes

Total time does not include marinating or resting times (noted in the instructions).

  • Author: Emily Maxson
  • Prep Time: 5 min
  • Cook Time: 14 min
emily maxson

eat · heal · thrive

Food is my passion. I am inspired by both the art and the science of the culinary world. I enjoy being in my kitchen creating, testing and writing recipes to share with you. I believe that cooking food at home is one of the best things you can do for your health, and it doesn’t have to be complicated.

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I am excited to announce that my cookbook “Emily’s Fresh Kitchen: Cook Your Way to Better Health” is available! This cookbook features 113 delicious and easy to prepare recipes the whole family will love.

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Gluten-Free
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Dairy-Free
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Grain-Free
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Paleo
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SCD
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Gluten-Free
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Dairy-Free
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Grain-Free
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Paleo
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SCD

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emily maxson

eat · heal · thrive

Hi everyone! Thank you for visiting Emily’s Fresh Kitchen. I am a trained chef and cookbook author and I love to eat, cook, and think about food. I enjoy working with nutrient-rich foods and creating meals that not only taste good, but assist the body in fighting illness and disease.

emily's fresh kitchen cookbook hardcover

Purchase your signed book today.

I am excited to announce that my cookbook “Emily’s Fresh Kitchen: Cook Your Way to Better Health” is available! This cookbook features 113 delicious and easy to prepare recipes the whole family will love.

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