You don’t need it to be Tuesday to enjoy these healthy and flavorful grilled chicken tacos with fresh strawberry avocado salsa.

I love soft tacos. And I especially love soft tacos that are filled with smoky grilled chicken and cool and refreshing strawberry avocado salsa. While you can feel free to add in more toppings, I love the simplicity of the warm grilled chicken, cool salsa, and salty feta cheese.

Chicken thighs are great for cooking on the grill as they won’t dry out as easily as chicken breast and don’t need much seasoning to make them taste juicy and delicious. I made a simple spice blend of ground cumin, chili powder, and dried thyme, but feel free to get even more minimalist and just stick with salt and pepper.

Since my local grocery store was having a sale on strawberries, I figured I’d give these tacos a summery flare with a fresh strawberry and avocado salsa. But as the summer progresses into peach season, you could easily swap out the strawberries for diced peaches!

So here’s a toast to every night being Taco Tuesday night!

Print Recipe

Grilled Chicken Tacos with Strawberry Avocado Salsa

You don’t need it to be Tuesday to enjoy these healthy and flavorful grilled chicken tacos with fresh strawberry avocado salsa.

Prep Time30 mins

Cook Time12 mins

Total Time42 mins

Course: Main Course

Cuisine: American

Keyword: Chicken tacos, Strawberry Salsa

Servings: 4

Calories: 548kcal

Ingredients

• 1 lb skinless chicken thighs
• 3 Tbsp olive oil
• 1 tsp ground cumin
• ½ tsp chili powder
• ½ tsp dried thyme
• 1 cup diced strawberries
• ½ avocado diced
• 2 Tbsp fresh lime juice
• 1/2 jalapeno diced (seeds removed for a milder salsa)
• ¼ tsp honey
• Pinch of salt
• 8 small taco flour tortillas
• Cojita or feta cheese for topping optional

Instructions

• Combine olive oil, cumin, chili powder, and dried thyme in large bowl. Add chicken and toss to coat. Allow to marinate at least 30 minutes.
• While chicken is marinating, prepare salsa by combining diced strawberries, avocado, lime juice, jalapeno, honey, and salt. Place in fridge until ready to serve.
• Heat grill on medium-high heat. Cook chicken thighs about 6 minutes per side, or until cooked through.
• Once cooked, slice chicken into bite-sized pieces and serve with flour tortillas, salsa, and additional toppings of choice.

Notes

Nutrition for ¼ of recipe: 548 calories, 24 g fat (5 g saturated fat), 58 g carb, 4 g fiber, 4 g sugar, 31 g protein