Confession: I made these because I got tired of pretending store-bought salsa was a personality. Easy Grilled Chicken and Avocado Street Tacos are exactly what they sound like—charred, juicy chicken, creamy avocado, and enough lime to pretend you’re on vacation. They’re quick, don’t require a culinary degree, and taste like you actually planned ahead (even if you didn’t).

One time my husband tried to be helpful and manned the grill. He proudly announced he was “doing the flames” and came back with perfectly blackened chicken and a tiny mouthed grin like a raccoon who found a barbecue. The kids ate the burnt edges first because they’re tiny heathens, and I spent ten minutes scraping grill grate confetti off the patio with a spatula and my dignity. We still ate the tacos. Also, I didn’t tell him the “char” part is optional. Secrets are the spice of marriage.

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Why You’ll Love This Easy Grilled Chicken and Avocado Street Tacos

– They’re fast, forgiving, and delicious—like a chef who forgives you when you cry over a ruined pie crust.
– Minimal ingredients, maximum snack-appeal: juicy chicken + cool avocado = taco magic.
– Beginner-friendly: grill, slice, assemble. If you can operate a spatula, you’re hired.
– Kids will eat them if you call them “build-your-own taco boats.” Name creativity = dinner success.

Time-Saving Hacks

– Buy pre-cubed chicken or use thin-cut breasts so they grill faster. Yes, the spice aisle judges you.
– Use store-made pico or salsa when you’re 2 minutes from meltdown. I’ve done it; I sleep fine.
– Cook extra chicken on Sunday and repurpose for salads, wraps, or suspiciously gourmet smoothies (don’t do smoothies).
– Skip a dish: grill chicken on foil, then fold it and chuck it like modern art. Fewer pans, more life.

Serving Ideas

– Pair with a crisp, light beer so you can pretend you’re in Mexico and the Wi-Fi is “authentic.”
– Serve with cilantro-lime rice, black beans, or a crunchy slaw for texture contrast. If someone says “where’s the chips?” hand them the tortilla. Problem solved.
– Serve with wine if the kids drove you nuts. Red or white? At that point, pick whichever glass is closest.
– Keep it simple: warm tortillas, chicken, avocado, squeeze of lime. Sometimes minimalism is just laziness with better packaging.

What to Serve It With

– Classic: Corn tortillas, lime wedges, chopped cilantro.
– Fancy(ish): Grilled pineapple, pickled red onions, cotija cheese.
– Kid version: Shredded cheese and a side of “no-salsa” chips. Bribery works.

Tips & Mistakes

– Don’t overcook: Chicken dries out faster than my optimism on a Monday. Aim for juicy, not leather.
– Char vs. burn: A little char = flavor. Blackened = you owe me an explanation.
– Avocado timing: Slice avocado last so it doesn’t flirt with the knife and turn brown. Or toss it in lime so it looks intentional.
– Salt smart: Season the chicken before grilling and taste the salsa before assassinating it with salt.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep chicken and toppings separate to avoid soggy tortillas.
– Use airtight containers and eat within 3–4 days unless you enjoy living dangerously.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Swap chicken for shrimp or tofu if you’re feeling adventurous.
– Add a smoky chipotle mayo for drama. Or don’t. Your call.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

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