Chicken Avocado Tacos with Charred Cilantro Lime Corn Recipe

Meghan Yager | Cake 'n Knife

Chicken Avocado Tacos with Charred Cilantro Lime Corn are the best reason to stay in for Taco Tuesday this week. From the flavorful honey lime chicken to the spicy charred corn salsa, every element of these colorful tacos provides texture and ample punches of flavor!

This time of year, I am ALL about grilling corn. I will grill it all day, every day.

From Mexican street corn to corn salsa, that charred flavor infused into the sweet corn kernels makes for incredible flavor that goes with everything.

Chicken Avocado Tacos Photo

I’ve been obsessed with making corn salsa at home and the Man couldn’t be happier about it. I’m pretty sure he’s never loved me more in fact.

Anytime he sees corn salsa coming to the table, I just see his eyes light up with pure joy.

It’s no wonder why.

Chicken Avocado Tacos Picture

This corn salsa is basically the best thing EVER. It’s full of flavor and texture, with lime, jalapeño, and cayenne bring big and bold flavors.

It’s these big and bold flavors that pair so well with the marinated chicken. The chicken itself is oh-so juicy, with sweet and tangy flavors infused into every bite.

You pair this with creamy avocado, the bold corn salsa, the crunch of purple cabbage, and the saltiness of queso fresco.

Chicken Avocado Tacos Image

BOOM, you’ve got a freaking winner of a chicken dinner that you’ll be craving every single night this spring and summer.

I’m serious, these easy chicken tacos are highly addictive. I’ve made them at least five times since I first perfected the recipe, and the Man would be happy even if I doubled that amount.

My biggest tip is make the corn salsa as soon as you can and let it sit at room temperature while you prepare the other elements of the tacos (i.e. slicing the avocado, shredding the cabbage, crumbling the cheese, etc).

Chicken Avocado Tacos Pic

The longer those ingredients meld together in a bowl, the better and bolder the flavor of the corn salsa will be!

As for additional toppings, I like to serve these up with my favorite hot sauce of the week (I tend to go through them quickly. What can I say? I LOVE spice!).

I also love a fresh squeeze of lime juice and a sprinkle of fresh cilantro.

File 1 - Chicken Avocado Tacos

You can also pair these tacos with cilantro lime rice, black beans, sour cream, etc.

Just be warned, you’ll never find another grilled chicken taco that you like better...

Are you tired of the dinner routine?

Stuck in a rut or looking for fun new recipes to try?

Our Facebook Group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.


You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!

FAQ: How long is taco meat good for in the fridge? Find out now!


Chicken Avocado Tacos with Charred Cilantro Lime Corn Recipe

      4 Servings


For the Honey Lime Chicken:
  • 2 Boneless Skinless Chicken Breasts, (about 2-2 1/2 lbs total)
  • 1/4 cup Fresh Lime Juice
  • 1/2 cup Honey
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Olive Oil
  • 2 cloves Garlic, minced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
For the Corn:
  • 2 ears Corn, husked
  • 1 Jalapeño, seeded and diced
  • zest and juice from one Lime
  • 1 tablespoon Chopped Cilantro, (fresh)
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Ground Cayenne Pepper
For the Tacos:
  • 12 White Corn Tortillas
  • 2 Avocados, peeled, pitted and sliced
  • 2 cups Purple Cabbage, shredded
  • 1 cup Crumbled Queso Fresco
For Serving:
  • Hot Sauce
  • Chopped Cilantro
  • Lime Wedges


  1. Add chicken, lime, juice, honey, soy sauce, garlic, salt, and pepper for the honey lime chicken to a large sealable bag. Shake to combine the ingredients and seal.
  2. Place in the refrigerator and marinate for 4 hours or overnight.
  3. Preheat grill.
  4. When the grill is hot, remove chicken breasts from the marinade and place on the grill. Place corn cobs on the grill as well.
  5. Grill until corn and chicken are cooked through, flipping halfway through. This took me about 10 minutes, but it may depend on the size of your chicken breasts. You will want the chicken to be 165˚F internally.
  6. Remove chicken and corn from grill. Let cool slightly.
  7. When corn is cool enough to handle, cut corn kernels away from the cobs. Add to a large bowl with jalapeño, lime juice, lime zest, cilantro, salt, pepper, and cayenne. Stir to combine.
  8. Slice chicken into strips.
  9. To assemble tacos, divide chicken pieces evenly between the tortillas. Top with slices of avocado, corn salsa, shredded cabbage, and queso fresco.
  10. Serve immediately with hot sauce, chopped cilantro, and lime wedges.



Cooking Method:
, , , , , , , ,
Related Recipes:
Avocado Recipes, Taco Recipes, Chicken Recipes, Corn Recipes, Grilled Recipes, Mexican Recipes, Easy Dinner Recipes, Easy Recipes, Party Food Recipes
Recipe Yields:
4 servings
Prep Time:
Cook Time:
Marinating Time:
Total Time:
Related Post:
Author: Meghan Yager
Recipe Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 270 minutes

Nutrition Facts

Servings Per Recipe 4

Amount Per Serving
Calories from Fat 196
Calories 676

% Daily Value*
Total Fat 25g
  Saturated Fat 4g
Sodium 1135mg
Total Carbohydrate 97g
  Dietary Fiber 8g
  Sugars 37g
Protein 25g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Meghan Yager

About Meghan

Meghan is a girl that's passionate about food - straightforward food that anyone can love. It's what you'll find on her blog, Cake n' Knife. There's not much food more straightforwardly delicious than an avocado, that's why Meghan is our avocado fanatic.

Show Comments