Pollo Lucas Tacos Chicken Tacos
Bring bold, smoky flavors to your table with these Pollo Lucas Chicken Tacos—a vibrant twist on classic grilled chicken tacos. Tender, marinated chicken thighs infused with zesty lime, smoky chipotle chili powder, and aromatic spices are grilled to perfection, then sliced and nestled in warm corn tortillas. Topped with fresh cilantro, diced onion, creamy avocado slices, and a dollop of salsa or sour cream, these tacos are a perfect blend of tangy, savory, and spicy. Ready in just 35 minutes of active time, this recipe is not only simple but also packed with authentic Mexican-inspired flavors, making it an ideal weeknight meal or crowd-pleasing party dish. Enjoy these tacos fresh off the grill for the ultimate combination of texture and taste!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon chipotle chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 pieces corn tortillas
- 0.25 cup fresh cilantro (chopped)
- 0.25 cup diced white onion
- 0.5 cup fresh salsa or pico de gallo
- 0.25 cup sour cream (optional)
- 1 piece avocado (sliced)
Instructions
In a large bowl, combine lime juice, olive oil, chipotle chili powder, smoked paprika, garlic powder, ground cumin, salt, and black pepper. Whisk together to form a marinade.
Place the chicken thighs into the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).
Preheat a grill or stovetop grill pan to medium-high heat. Lightly oil the grates or pan to prevent sticking.
Remove the chicken from the marinade and grill for 5-6 minutes per side or until the internal temperature reaches 165°F (74°C).
Transfer the cooked chicken to a cutting board and let rest for 5 minutes. Then slice the chicken into bite-sized strips or chunks.
While the chicken is resting, warm the corn tortillas in a dry skillet over medium heat for 20-30 seconds per side or until pliable. Alternatively, wrap the tortillas in foil and warm them in an oven set to 350°F (175°C) for 5-7 minutes.
Assemble the tacos by placing the sliced chicken onto the tortillas. Top with chopped fresh cilantro, diced onion, fresh salsa or pico de gallo, a dollop of sour cream (if using), and sliced avocado.
Serve immediately and enjoy your Pollo Lucas-inspired chicken tacos!
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 700 mg | 30% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 3.2 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 132 mg | 10% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 866 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
