Grilled Chicken Tacos with Cotija and Avocado | CookOS

Grilled Chicken Tacos with Lettuce Slaw, Avocado and Cotija

Name: Grilled Chicken Tacos with Cotija and Avocado
Prep time: 10 min
Cook time: 15 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 16 oz 4 thin sliced boneless chicken breast cutlets; 1 1/4 tsp seasoned salt (I used Lawry’s Fire Roasted Chili & Garlic); 1 tsp olive oil; 1 tsp lime juice; 2 1/2 cups 4 oz shredded romaine lettuce; 1/2 cup 1 medium vine ripe tomato, chopped; 1/4 loose cup chopped cilantro; 1/4 cup thin sliced red onion1 tsp olive oil; 2 tsp lime juice; 1/4 tsp kosher salt; pinch fresh black pepper; 8 corn tortillas; 4 tbsp crumbled Cotija cheese; 5 ounces sliced (avocado); thinly sliced radishes (for garnish (optional)); 4 lime wedges (for serving)

These grilled chicken tacos feature seasoned, charred chicken paired with a crisp lettuce-tomato slaw, creamy avocado, and salty Cotija cheese on a charred tortilla. The combination of cool slaw and warm protein makes this a quick, satisfying weeknight dinner.

🌍Mexican 🏷️Chicken breast tacos 🏷️Chicken tacos 🏷️Grilled chicken tacos 🏷️Grilled chicken tacos with lettuce slaw Avocado and cotija

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Grilled Chicken Tacos with Lettuce Slaw, Avocado and Cotija

Total

1h 25m

Servings

Difficulty

Hard

Est. Cost

$29–$48

Recipe Source

View original recipe

From Skinnytaste

Ingredients

16 oz 4 thin sliced boneless chicken breast cutlets
1 1/4 tsp seasoned salt (I used Lawry’s Fire Roasted Chili & Garlic)
1 tsp olive oil
1 tsp lime juice
2 1/2 cups 4 oz shredded romaine lettuce
1/2 cup 1 medium vine ripe tomato, chopped
1/4 loose cup chopped cilantro
1/4 cup thin sliced red onion1 tsp olive oil
2 tsp lime juice
1/4 tsp kosher salt
pinch fresh black pepper
8 corn tortillas
4 tbsp crumbled Cotija cheese
5 ounces sliced (avocado)
thinly sliced radishes (for garnish (optional))optional
4 lime wedges (for serving)

16 Ingredients

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Instructions

1
Season chicken with seasoned salt, olive oil and lime juice and marinate for at least an hour.
2
Heat an outdoor grill or indoor grill pan on medium-high heat.
3
Oil the grates and grill about 2 minutes. Turn and cook an additional 1 minute, or until cooked through. Set aside on a cutting board and slice into thin strips.
4
While the chicken is cooking, in a large work bowl mix the lettuce, tomato, cilantro, onions, olive oil, lime juice, salt and pepper. Set aside.
5
On the grill heat tortillas, turning till they slightly char, about 1 1/2 minutes on each side.
6
Design your taco. Add chicken, lettuce, avocado and top with cotija cheese and radishes if desired, serve with lime wedges.

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Tips & Notes

Pro tips

Don't skip charring the tortillas — it adds smoky flavor and structural integrity to hold the toppings.
Pat the romaine lettuce dry before shredding to prevent the slaw from becoming soggy.
Slice the avocado just before assembling tacos to prevent browning; toss with lime juice if prepping slightly ahead.
Season the chicken generously on both sides at least 10 minutes before grilling so the salt penetrates the meat.

Substitutions

Romaine lettuce → green cabbage or iceberg lettuce (holds up slightly better if slaw sits)
Cotija cheese → queso fresco or crumbled feta (both are salty and crumbly)
Cilantro → flat-leaf parsley or fresh mint (if cilantro is unavailable or disliked)
Lime juice → fresh lemon juice (slightly different acidity but brightens the same way)

Storage & make-ahead

Store leftovers separately: grilled chicken in an airtight container up to 3 days, slaw up to 2 days, and avocado up to 1 day covered with plastic wrap and lemon juice. Assemble fresh to avoid soggy tortillas.

Equipment

grill or grill pan · cast-iron skillet (optional, for charring tortillas)

Common Questions

Can I make the lettuce slaw ahead of time?

Yes, prepare the slaw up to 2 hours ahead and store it in an airtight container in the refrigerator. Toss with dressing just before serving to prevent wilting.

How do I know when the grilled chicken is done?

Chicken is done when it reaches an internal temperature of 165°F (74°C) at the thickest part. It should also have no pink inside and juices run clear.

What can I use instead of Cotija cheese?

Crumbled feta cheese, queso fresco, or even sharp cheddar work as substitutes. Cotija has a salty, dry crumble, so choose something with similar texture.

Can I prepare the chicken ahead?

Season and grill the chicken up to 2 days ahead. Cool, refrigerate in an airtight container, and reheat gently on the grill or in a skillet before serving.