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Spicy Grilled Chicken Tacos with Avocado Crema

Spicy Grilled Chicken Tacos with Avocado Crema

Grilled chicken breasts marinated in a simple chipotle marinade, then quickly grilled and topped with a cooling and refreshing avocado crema. These are perfect for a weeknight meal with your family. 
Course Entree
Cuisine grilled, Mexican
Keyword avocado crema, best chicken tacos, chicken marinade for tacos, grilled chicken breasts, spicy grilled chicken tacos
Prep Time 10 minutes
Servings 4 -6 servings


  • 2 boneless skinless chicken breasts (approximately one pound)
  • 8-10 corn tortillas


  • 2 chipotles in adobo sauce (2 of the actual peppers)
  • 2 tablespoons adobo sauce (from the chipotles in adobo)
  • 1/2 cup olive oil
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • juice of 1/2 a lime

Avocado Crema

  • 1/2 cup Mexican crema (or sour cream)
  • 1/2 an avocado
  • 1 tablespoon shallots, diced
  • 1 clove garlic
  • juice of 1/2 a lime
  • 1/4 teaspoon salt

Optional Taco Toppings

  • diced onions
  • cilantro
  • diced tomatoes
  • lime quarters
  • Cotija cheese
  • radishes
  • more avocado (because there's never enough avocado)


For the Marinade and Chicken Prep

  • Place chicken on a cutting board and cover with plastic wrap. Pound out chicken so it appears uniform in width and place in a plastic bag. Add the remainder of the marinade ingredients into the plastic bag and let sit in the fridge for at least 30 minutes and up to 24 hours.

For Grilling

  • Prepare the grill for direct heat and remove the chicken from the marinade. Any excess marinade, you can pour over the chicken just prior to grilling.
  • Place chicken over the direct heat for six minutes and then flip over. Remove when the internal temperature of the chicken reaches 165 degrees F on an instant read thermometer.
  • Let sit for 10 minutes, and then shred with a fork.

Making the Avocado Crema

  • Place all ingredients in a food processor and pulse until everything is combined. Can be made in advance and should last in the fridge for five days.

Making the Tacos

  • Place a couple tablespoons of the shredded chicken on your corn tortilla and top with the crema. Add your favorite toppings like Cotija cheese, cilantro, white onions, or tomatoes.