When my son-in-law and daughter came to visit and said they would make us the best chicken tacos we have ever tasted, hands down, I was certainly excited to try them. But when they started cutting up dill pickles, I was very skeptical to say the least! Pickles? They belong on the all American cheeseburger but certainly not chicken tacos. All I can say is, that first bite was out of this world! Something about the crunch and tang of the dill pickle with the lemon-garlic-sriracha aioli sauce, avocado, and seasoned chicken with grilled onions, made it absolutely the best taco I have ever had, hands down.
Perfecting the Chicken Taco
Grilling up tender seasoned chicken thighs with sweet onions give these tacos a slight fajita feel but without the green peppers, which I personally don’t care for, so it’s okay by me. But I never thought in a million years I would be replacing them with pickles!
Once the thighs are almost cooked through, chop the meat and return it to the skillet. Remove from the heat and cover to keep warm.
Chicken Taco Toppings
Along with the pickles, these tacos are not complete without a lemon-garlic-sriracha aioli, avocados, cilantro, and fresh squeezed lime. Oh yum! My mouth is watering again. I was desperately hoping for left-overs, but we scarfed down every last bite.
The Perfect Taco Grilling Oil
Avocado oil is perfect for grilling up your corn tortillas. The oil is not only nutritious, but it heats up to 500 degrees without smoking, which is much higher than most oils, including olive oils. The secret to these tortillas is to use a liberal amount of oil on the skillet. Fry on one side for about a minute, then flip to the other side and add a bit of cheddar cheese to the center. Flip it in half before filling it with condiments.
Adding the Good Stuff!
It doesn’t matter the order, just pile it on! Then give it a good drenching of fresh lime juice. Of course, the cilantro is a must. I use to not care for cilantro at all; it tasted like soap to me, but my taste buds have changed and I actually enjoy it now. I’ve read that people either love or hate it. I personally use to hate it. It tasted exactly like Ivory Soap, and I won’t confess to how I know what Ivory Soap tastes like!
Pinch it together and enjoy that first tangy bite!
I’m so very curious to see what you think. Please leave me a comment on how you feel about having pickles in your tacos!
My son-in-law is an amazing videographer not a chef, but he truly nailed it when he said this recipe would blow my mind. It did.
Best Chicken Tacos Hands Down!
Print recipe
| Serves | 4-6 |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Total time | 40 minutes |
| Dietary | Gluten-free |
| Meal type | Lunch, Main Dish |
Ingredients
tacos
- 1 Medium Onion (cut into wedges)
- 2 cloves Garlic (finely chopped)
- 1lb Chicken Thighs (organic, skinless, boneless)
- 4 tablespoons Avocado Oil (or vegetable oil)
- 1 teaspoon Cumin Powder
- 1 teaspoon Salt (Kosher)
- 1/2 teaspoon Black Pepper (freshly ground)
- 8 Corn Tortillas (grilled)
- 1 cup Cheddar Cheese (Grated)
condiments
- 1/2 cup Cilantro (chopped)
- 2 Large Avocados (sliced)
- 1 Lime (cut in wedges)
- 2 Medium Dill Pickles (diced)
aioli sauce
- 3/4 cups Avocado Mayonnaise (mayonnaise or yogurt may be substituted)
- 3 cloves Garlic (minced)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Sriracha Sauce (or more if you like it hot)
- 3/4 teaspoons Salt (Kosher)
Directions
| condiments | |
| Step 1 | |
 Prepare all condiments. Dice pickles and place in its own condiment bowl, chop cilantro and place in its own condiment bowl. Cut lime wedges and place in condiment bowl. Cut avocado slices and place in a bowl. | |
| aioli sauce | |
| Step 2 | |
| Prepare aioli by placing mayonnaise, garlic, lemon juice, sriracha sauce, and salt in a small bowl and mixing well. Cover and refrigerate until serving. | |
| tacos | |
| Step 3 | |
 Prepare grill or stove-top for medium-high heat. Toss onion, garlic, chicken thighs, cumin, avocado oil, salt, and pepper in a medium bowl. Grill onion and chicken until cooked through and lightly charred or browned, about 4 minutes per side. Let chicken rest 5 minutes before slicing. Set aside and cover to keep warm. | |
| Step 4 | |
 Heat cast iron skillet with a 1/2 tablespoon of oil per corn tortilla. Cook tortillas about 1 minute per side, over high heat. flip to other side and add a large pinch full of cheddar cheese down the middle of the tortilla. Flip tortilla in half and place on hot plate to keep warm. Continue until all tortillas are cooked. | |
| Step 5 | |
 Fill tacos with grilled chicken and onions. Place a scoop full of aioli sauce on one side of the tortilla, add condiments and enjoy! | |
This recipe was shared on the following blogs: VegetarianMamma RaiasRecipes, TheChickenChick
