Tex-Mex Grilled Chicken Tacos

Celebrate the vibrant flavors of Tex-Mex cuisine with our sizzling Tex-Mex Grilled Chicken Tacos recipe. Infused with zesty lime, smoky cumin, and spicy chili powder, each bite of these tacos is a fiesta for your taste buds. Tender, marinated chicken breasts are grilled to perfection, delivering a tantalizing combination of charred smokiness and juicy tenderness.

Nestled in warm corn tortillas and topped with creamy avocado, crisp lettuce, and tangy tomato, these tacos are a delicious homage to the rich culinary heritage of the Southwest. Whether you're firing up the grill for a festive Cinco de Mayo celebration or honoring our military heroes during Military Appreciation Month, these Tex-Mex Grilled Chicken Tacos are sure to be a crowd-pleaser. So, grab your tongs and get ready to embark on a flavor-filled journey with every bite!

Tex-Mex Grilled Chicken Tacos


4 boneless, skinless chicken breasts
2 limes, juiced
3 cloves garlic, minced
4 teaspoons Shellback Southwest Seasoning
8 small corn tortillas
1 avocado, sliced
1 tomato, diced
1 cup shredded lettuce
Chipotle mayo or your favorite taco sauce
Olive oil for grilling


Marinate the Chicken:
In a bowl, combine the lime juice, minced garlic, and Shellback Southwest Seasoning to create the marinade.

Place the chicken breasts in a shallow dish or resealable plastic bag and pour the marinade over them. Make sure the chicken is well coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.

Preheat the Grill:
Preheat your grill to medium-high heat. Brush the grates with olive oil to prevent sticking.

Grill the Chicken:
Remove the chicken from the marinade and discard any excess marinade. Place the chicken breasts on the preheated grill.

Grill the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. Cooking time may vary depending on the thickness of the chicken breasts.


Warm the Tortillas:
While the chicken is grilling, warm the corn tortillas on the grill for about 30 seconds per side, until they are soft and pliable. Keep them warm wrapped in a clean kitchen towel or aluminum foil.

Assemble the Tacos:
Once the chicken is cooked, transfer it to a cutting board and let it rest for a few minutes. Then, slice it into thin strips.

To assemble the tacos, place a few strips of grilled chicken on each warm tortilla. Top with sliced avocado, diced tomato, shredded lettuce, and a drizzle of chipotle mayo or your favorite taco sauce.

Serve the Tex-Mex Grilled Chicken Tacos immediately, with additional lime wedges on the side for squeezing over the tacos if desired.
Enjoy your flavorful Tex-Mex Grilled Chicken Tacos!


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