✨ As Seen on TV — Smoky Chicken Tacos with Pico de Gallo & Avocado

Smoky, fresh and packed with flavour – these easy chicken tacos are perfect for your next taco night!

Chef Alex Petit shared these delicious Smoky Chicken Tacos on RTÉ’s Today Show. Juicy, spiced chicken is paired with creamy avocado, fresh homemade Pico de Gallo and a spoonful of sour cream, all wrapped up in a warm tortilla.

They’re easy enough for a midweek dinner but packed with plenty of flavour – and you can add your favourite toppings to make them your own.

Ready to make them at home? 👇

Smoky Chicken Tacos with Pico de Gallo & Avocado

Serves: 4

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Ingredients

For the Chicken Tacos

• 450g boneless, skinless chicken thighs or chicken breasts
• 2 cloves garlic, chopped
• Juice of 1 lime, optional
• 30ml olive oil
• ½ tsp chilli powder
• 1 tbsp paprika, optional
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garlic powder
• 1 tsp onion powder
• 8 small corn or flour tortillas
• 2 avocados
• 4 tbsp sour cream
• Salt and freshly ground black pepper

For the Pico de Gallo

• 75g white onion, finely chopped
• 90g tomato, finely chopped
• 10g fresh coriander, finely chopped
• 1 green chilli, deseeded and finely chopped, optional
• 5ml lime juice
• Pinch of salt and freshly ground black pepper

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Method

1) Marinate the Chicken

1. Place the chicken in a bowl and add the chopped garlic, lime juice, olive oil, chilli powder, paprika, smoked paprika, cumin, ground coriander, garlic powder and onion powder.
2. Season with salt and freshly ground black pepper and mix thoroughly, ensuring the chicken is evenly coated.
3. Cover and leave to marinate for at least 30 minutes, or refrigerate for up to 4 hours.

2) Cook the Chicken

1. Heat a heavy-based frying pan or griddle over a medium-high heat.
2. Add the marinated chicken and cook for approximately 5–7 minutes on each side, depending on thickness, until nicely caramelised and cooked through.
3. Remove from the pan and allow to rest for 5 minutes.
4. If using chicken breasts, slice thinly across the grain. If using chicken thighs, roughly chop or pull the meat apart for a more rustic taco filling.

3) Make the Pico de Gallo

1. Combine the onion, tomato, coriander and green chilli in a bowl.
2. Add the lime juice and season lightly with salt and freshly ground black pepper.
3. Mix well and leave to stand for 10–15 minutes to allow the flavours to develop.

4) Prepare the Avocado

1. Cut the avocados in half, remove the stones and scoop the flesh into a bowl.
2. Roughly dice the avocado, add a squeeze of fresh lime juice and season with salt and freshly ground black pepper.
3. Gently fold together, taking care not to break down the avocado too much.

5) Assemble the Tacos

1. Heat a dry griddle pan over a medium-high heat and warm each tortilla for approximately 20–30 seconds on each side, until soft, flexible and lightly charred.
2. Keep the warmed tortillas covered with a clean tea towel while heating the remainder.
3. Spread a generous spoonful of avocado over the base of each tortilla.
4. Add the chicken and fresh Pico de Gallo.
5. Finish with a spoonful of sour cream, an extra squeeze of fresh lime and a few fresh coriander leaves.

Serve immediately and enjoy!

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Chef’s Tips

✅ For the juiciest result: Chicken thighs are the better choice. Their higher fat content stands up particularly well to the high heat needed to create a smoky, caramelised exterior.

✅ For the Pico de Gallo: Use ripe but firm tomatoes and remove some of the watery seeds before chopping. This keeps the salsa fresh and punchy rather than making the tortilla soggy.

✅ For an extra layer of freshness: Add pickled red onion on top of your tacos. The acidity works particularly well alongside the rich chicken.

✅ For extra depth: Add a spoonful of chipotle paste to the chicken marinade for an extra touch of spice and smokiness.