30-Minute Grilled Chicken Tacos with Strawberry Salsa

I never thought to put strawberries in salsa until a friend brought it to a potluck last summer. I was skeptical at first—fruit in a savory dish seemed weird. But one bite on a taco and I was hooked.

The thing about strawberry salsa is that it’s not actually that weird when you think about it. We put mango in salsa all the time, right? Strawberries work the same way. They’re a little sweet, which balances out the heat from the jalapeños and keeps your taste buds interested. Plus, when you pair it with grilled chicken thighs on a warm corn tortilla, everything just works together. It’s the kind of recipe that makes weeknight dinners feel special without any extra effort.

What Kind of Chicken Should I Use?

For these tacos, boneless skinless chicken thighs are your best bet because they stay juicy and tender on the grill, even if you accidentally overcook them a bit. If you only have chicken breasts on hand, they’ll work too, but you’ll need to watch them more carefully since they can dry out faster. Whether you go with thighs or breasts, try to pick pieces that are similar in size so they cook evenly. And if you’re short on time, you can even use a rotisserie chicken from the store – just shred the meat and toss it with the taco seasoning before warming it up.

Options for Substitutions

This recipe is super forgiving and works well with a few simple swaps:

• Chicken thighs: Chicken breasts work just fine here, though they’ll cook a bit faster on the grill. You can also use pork chops or even shrimp for a seafood twist – just adjust your cooking time accordingly.
• Strawberries: If strawberries aren’t in season, try diced mango, pineapple, or peaches for that sweet and tangy salsa. The fruit is what makes this salsa special, so I wouldn’t skip it entirely.
• Corn tortillas: Flour tortillas are an easy swap if that’s what you have on hand. You could also use lettuce wraps for a low-carb option.
• Jalapeno: Tone down the heat by using a poblano pepper instead, or ramp it up with serrano peppers. You can also use pickled jalapenos if fresh ones aren’t available.
• Cheddar cheese: Queso fresco, cotija, or even monterey jack cheese all work great. Each brings a slightly different flavor, so pick what you like best.
• Taco seasoning: Make your own blend with chili powder, cumin, paprika, garlic powder, and onion powder if you don’t have a pre-made packet.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling chicken thighs is not getting your grill hot enough before adding the meat, which prevents those nice char marks and can cause the chicken to stick to the grates – make sure your grill is properly preheated for at least 10 minutes. Another common error is moving the chicken around too much while it cooks, so resist the urge to flip more than once and let each side develop a good sear before turning. Don’t skip the resting period after grilling, as cutting into the chicken immediately will cause all the juices to run out onto your cutting board instead of staying in the meat. For the strawberry salsa, prepare it at least 30 minutes ahead of time so the flavors can blend together, and if your strawberries are releasing too much liquid, drain off some of the excess juice before serving to keep your tacos from getting soggy.

What to Serve With Grilled Chicken Tacos?

These tacos are pretty filling on their own, but I love serving them with a side of Mexican rice or cilantro lime rice to round out the meal. Black beans or refried beans make a great addition too, and you can keep them simple or jazz them up with some cheese and spices. For something lighter, a simple corn salad with lime dressing or some tortilla chips with guacamole work perfectly. If you want to go all out, add some elote (Mexican street corn) on the side – the creamy, tangy flavors pair really well with the sweet strawberry salsa.

Storage Instructions

Store: Keep the grilled chicken and strawberry salsa in separate airtight containers in the fridge for up to 3 days. The salsa is best enjoyed within the first day or two since the strawberries can get a bit watery over time, but it’s still perfectly good to eat.

Make Ahead: You can grill the chicken a day or two in advance to save time on busy weeknights. The salsa comes together so quickly that I usually make it fresh right before serving, but you can prep all the ingredients and keep them separate until you’re ready to mix them together.

Serve: Warm up the chicken in a skillet over medium heat or in the microwave for about a minute. Heat your tortillas on a dry skillet or directly over a gas flame for the best texture, and assemble your tacos fresh with the cold salsa on top for a nice contrast.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-2000
• Protein: 90-110 g
• Fat: 65-80 g
• Carbohydrates: 170-200 g

Ingredients

For the chicken:

• 1.5 lbs chicken thighs
• 2.5 tbsp taco seasoning (I use McCormick for a consistent spice level)
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

For the strawberry salsa:

• 3 cups strawberries (diced into 1/2-inch pieces for uniform texture)
• 3/4 cup red onion
• 1 cup avocado
• 1/4 cup jalapeno
• 1/4 cup fresh cilantro (finely chopped)
• 4 tbsp lime juice (freshly squeezed for best acidity)
• 1/2 tsp chili powder
• 1/2 tsp ground cumin

For the tacos:

• 8 corn tortillas (I prefer Mission Guerrero for authentic corn flavor)
• 1 1/4 cups cheddar cheese
• 2 cups shredded lettuce

Step 1: Prepare the Strawberry Salsa

• 3 cups strawberries, diced
• 3/4 cup red onion, diced
• 1/4 cup jalapeno, minced
• 1/4 cup fresh cilantro, finely chopped
• 4 tbsp lime juice
• 1/2 tsp chili powder
• 1/2 tsp ground cumin

While the grill heats, prepare your salsa to allow flavors to meld.

Combine diced strawberries, diced red onion, minced jalapeno, and finely chopped cilantro in a bowl.

Pour in the freshly squeezed lime juice, add the chili powder and ground cumin, and stir gently to combine.

Set aside at room temperature—the acidity from the lime juice will lightly “cook” the strawberries while you prepare the chicken.

I find that letting salsa sit for even 5-10 minutes before serving brings all those bright flavors together beautifully.

Step 2: Season and Grill the Chicken

• 1.5 lbs chicken thighs
• 2.5 tbsp taco seasoning
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

Heat your grill to medium-high heat (around 400°F).

Pat the chicken thighs dry with paper towels—this ensures better browning and crispier skin.

Season both sides generously with the taco seasoning, kosher salt, and black pepper, rubbing it in so it adheres well.

Place chicken skin-side down on the grill and cook for 3-4 minutes until golden brown, then flip and cook for another 3-4 minutes until the internal temperature reaches 160°F.

The skin-down start creates a flavorful crust that holds the seasoning beautifully.

Step 3: Rest the Chicken and Warm the Tortillas

• 8 corn tortillas

Remove the grilled chicken from the heat and place it on a cutting board to rest for 5 minutes—this allows the juices to redistribute throughout the meat, keeping it tender and moist.

While the chicken rests, place the corn tortillas directly on the grill grates for 30 seconds per side to warm and char them lightly.

Stack the warm tortillas in a clean kitchen towel to keep them soft and pliable until serving.

Step 4: Assemble and Serve the Tacos

• grilled chicken thighs from Step 2, sliced
• 2 cups shredded lettuce
• 1 1/4 cups cheddar cheese
• 1 cup avocado, sliced
• strawberry salsa from Step 1

After resting, slice the chicken thighs into strips, keeping the skin intact for texture.

Lay out a warm tortilla and build each taco by arranging shredded lettuce as the base, topping with a strip of chicken, then sprinkling with cheddar cheese and sliced avocado.

Finish with a generous spoonful of the strawberry salsa from Step 1, allowing the juices to drip onto the tortilla.

Serve immediately while the tortillas are still warm and the salsa is bright and fresh.

30-Minute Grilled Chicken Tacos with Strawberry Salsa

Delicious 30-Minute Grilled Chicken Tacos with Strawberry Salsa recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 8 tacos

Calories 1850 kcal

Ingredients

  

For the chicken

• 1.5 lbs chicken thighs
• 2.5 tbsp taco seasoning (I use McCormick for a consistent spice level)
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

For the strawberry salsa

• 3 cups strawberries (diced into 1/2-inch pieces for uniform texture)
• 3/4 cup red onion
• 1 cup avocado
• 1/4 cup jalapeno
• 1/4 cup fresh cilantro (finely chopped)
• 4 tbsp lime juice (freshly squeezed for best acidity)
• 1/2 tsp chili powder
• 1/2 tsp ground cumin

For the tacos

• 8 corn tortillas (I prefer Mission Guerrero for authentic corn flavor)
• 1 1/4 cups cheddar cheese
• 2 cups shredded lettuce

Instructions

 

• While the grill heats, prepare your salsa to allow flavors to meld. Combine diced strawberries, diced red onion, minced jalapeno, and finely chopped cilantro in a bowl. Pour in the freshly squeezed lime juice, add the chili powder and ground cumin, and stir gently to combine. Set aside at room temperature—the acidity from the lime juice will lightly "cook" the strawberries while you prepare the chicken. I find that letting salsa sit for even 5-10 minutes before serving brings all those bright flavors together beautifully.
• Heat your grill to medium-high heat (around 400°F). Pat the chicken thighs dry with paper towels—this ensures better browning and crispier skin. Season both sides generously with the taco seasoning, kosher salt, and black pepper, rubbing it in so it adheres well. Place chicken skin-side down on the grill and cook for 3-4 minutes until golden brown, then flip and cook for another 3-4 minutes until the internal temperature reaches 160°F. The skin-down start creates a flavorful crust that holds the seasoning beautifully.
• Remove the grilled chicken from the heat and place it on a cutting board to rest for 5 minutes—this allows the juices to redistribute throughout the meat, keeping it tender and moist. While the chicken rests, place the corn tortillas directly on the grill grates for 30 seconds per side to warm and char them lightly. Stack the warm tortillas in a clean kitchen towel to keep them soft and pliable until serving.
• After resting, slice the chicken thighs into strips, keeping the skin intact for texture. Lay out a warm tortilla and build each taco by arranging shredded lettuce as the base, topping with a strip of chicken, then sprinkling with cheddar cheese and sliced avocado. Finish with a generous spoonful of the strawberry salsa from Step 1, allowing the juices to drip onto the tortilla. Serve immediately while the tortillas are still warm and the salsa is bright and fresh.