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+ servings

Chicken Tacos

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Servings 6 servings


  • 1 Propane Grill


  • 2 tsp Adobo Powder
  • 2 cloves Garlic Minced
  • 1/2 tsp Fresh Ground Pepper and Salt
  • 1 1/2 lbs Boneless, Skinless Chicken Breasts
  • 2 tbsp Canola Oil
  • 12 mini Flour Tortillas
  • 1 cup Pico de Gallo
  • 1 medium Avocado Halved, peeled, seeded and diced
  • 1/2 cup Fresh Cilantro Leaves Chopped
  • 1 medium Lime Cut into wedges


  • In a small bowl, combine Adobo powder, minced garlic, 1 teaspoon salt and 1/2 teaspoon pepper, half of lime juice. Season chicken with powder mixture.
  • Heat canola oil in a large skillet or pot on high heat over one side of a propane grill. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.
  • Serve chicken in warm tortillas, topped with Pico de Gallo, avocado, cilantro and lime and any other optional sides.