Easy Chicken Tacos

Easy Chicken Tacos

(2 servings | 4 tacos)



  • Zest of 1 lime
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup oil
  • Splash of Sauvignon Blanc (optional)


  • 2 boneless skinless chicken breasts - pounded to even thickness

Avocado Salsa:

  • Juice of 1 lime
  • 1/3 cup red onion, diced
  • 1 small jalapeno, seeded and diced
  • 1 avocado
  • Cilantro, roughly chopped
  • Salt to taste

For Serving:

  • 6 corn tortillas (taco-sized)
  • Lime wedges (optional)
  • Cilantro garnish (optional)


Whisk together all the marinade ingredients. Place the chicken in a large resealable bag, add the marinade, remove any air, and seal the bag. Shake bag to coat chicken. Chill in the refrigerator for at least 30 minutes, or up to 3 hours.

While the chicken is marinating make the salsa. In a separate bowl, gently combine the avocado salsa ingredients and refrigerate until ready to use.

Remove chicken from the bag and discard excess marinade. Grill over medium heat for 6-8 minutes on each side until cooked through.

While the chicken is cooking, warm up the tortillas in a pan or grill on medium-low heat, flipping on each side.

Transfer chicken to a platter and cover with foil. Allow to set for 3-5 minutes. Thinly slice and serve in tortillas with the avocado salsa, lime wedges, and cilantro garnish as desired.

Brianna Pastrana
Silverado guest experiences manager & Le Cordon Bleu trained chef

Silverado Recipe Hack!

For the marinade, you can use whichever spices available in your pantry! Chipotle powder can add a smokiness. Ancho chile powder to add some heat. Oregano for an earthy flavor.

Entertaining Tip!

Also pairs well with our Sauvignon Blanc Margarita wine cocktail!

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