Dinner

Ridiculously Good Chicken Tacos with Green Sauce Recipe

ByAiden Wells November 15, 2025November 15, 2025

Introduction

These Ridiculously Good Chicken Tacos with Green Sauce are packed with bold flavors and juicy, tender chicken. The creamy avocado-based green sauce adds a refreshing twist, making these tacos a perfect choice for a quick weeknight dinner or a laid-back gathering with friends.

The image shows a close-up of a taco with three visible layers on a white plate with a gray texture. The bottom layer is a crispy, golden tortilla shell folded in half. Inside the shell is the second layer of grilled, browned chicken pieces with charred edges, giving a rich, textured look. The third layer consists of small, chopped purple onions and fresh green cilantro leaves scattered on top and around the taco, along with a light green sauce drizzled inside the taco and slightly dripping onto the plate. In the foreground, a woman's hand with light pink painted nails gently holds the edge of the plate. The background features a white marbled texture blurred out to keep focus on the taco. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. boneless skinless chicken thighs
1/2 tablespoon soy sauce
1/2 tablespoon avocado oil
1 clove garlic, grated (or 1 tsp garlic paste, or 1/2 teaspoon garlic powder)
2-3 tablespoons taco seasoning (such as Siete brand)
1/2 avocado
1/2 cup mayo
3-ounce chunk cotija cheese
1 big handful cilantro stems and leaves (about 1/2 cup)
1 clove garlic (for the sauce)
Juice of 1-2 limes (about 2 tablespoons)
2 tablespoons water (more as needed)
Tortillas
Limes, cilantro, and onion for topping

Instructions

Step 1: Trim the fat off the chicken thighs if desired. In a bowl, toss the chicken with soy sauce, avocado oil, and the grated garlic. Sprinkle the taco seasoning evenly over the chicken and mix briefly to coat well.
Step 2: Place the chicken in the basket of an air fryer. Cook at 400°F (200°C) for 10–12 minutes, until the chicken is golden, crusty, and cooked through. (See notes below for alternative cooking methods.)
Step 3: While the chicken cooks, make the green sauce. In a small food processor or blender, combine the avocado, mayo, cotija cheese, cilantro, garlic, lime juice, and water. Blend until smooth. Adjust the consistency by adding more water if too thick, or more avocado or mayo if too thin.
Step 4: When the chicken is done, let it rest for a few minutes. Then chop or pull it into bite-sized pieces. Squeeze some fresh lime juice over the chicken to enhance the flavor.
Step 5: To serve, spread a dollop of green sauce on a warm tortilla. Add a generous helping of the chopped chicken, then top with cilantro, diced onion, and extra lime wedges on the side. Enjoy!

Tips & Variations

If you don’t have an air fryer, you can cook the chicken in a hot skillet over medium-high heat for 6–8 minutes per side until crispy and cooked through.
For a spicier kick, add a pinch of cayenne pepper or chopped jalapeño to the green sauce.
Swap avocado oil for olive oil or another neutral oil if needed.
Use corn or flour tortillas based on your preference or dietary needs.

Storage

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave before serving. The green sauce is best served fresh but can be refrigerated and stirred before using if it thickens.

How to Serve

Two tacos sit on a white plate with a gray interior, placed on a white marbled surface. Each taco is made with a crisp, yellow corn tortilla as the base layer. On top of the tortillas, there is a generous layer of grilled, browned chicken pieces with a slightly charred texture. The chicken is covered with finely chopped red onions and fresh green cilantro leaves scattered across and around the tacos. There is also a light green creamy sauce drizzled under and around the chicken inside the tacos, adding a smooth texture and color contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work fine but may cook faster and be less juicy, so watch them closely to avoid drying out.

How do I make the tacos ahead of time?

You can prepare the chicken and sauce in advance, storing them separately. Warm the chicken before serving and assemble the tacos just before eating to keep tortillas fresh and prevent sogginess.