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Tops Friendly Markets Recipes

Image for Recipe Mini Grilled Chicken Taco Bowls

Mini Grilled Chicken Taco Bowls

Tops Exclusive

This taco night, move dinner to the back patio with these grilled chicken taco bowls. Packed with crispy chicken, avocado, cheese and fresh cilantro, you'll want to make sure you have a cooler packed with Corona Premier to enjoy these tasty mini tortilla bowls with.

Yield: 12 servings

Preparation Time: 35 min; Total 40 min


Nutrition Facts

Yield: 12 servings

Approximate Nutrient Content per serving:

Calories: 250
Calories From Fat: 117
Total Fat: 13g
Saturated Fat: 4.5g
Cholesterol: 45mg
Sodium: 410mg
Total Carbohydrates: 16g
Dietary Fiber: 2g
Sugars: 0g
Protein: 17g

2 mini taco bowls

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.


Heat gas or charcoal grill. In gallon-size resealable food-storage plastic bag, mix oil, lime juice and taco seasoning mix until smooth. Add chicken; seal bag. Shake until chicken is evenly coated.

Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165 degrees F). Let stand 5 minutes; thinly slice crosswise.

Divide chicken among heated mini bowls; top with cheese, red onion, avocado and cilantro. Serve with lime wedges.

To dice avocado, cut in half, and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado cut side down on cutting board. Make two horizontal cuts to make three planks, then cut lengthwise into strips. Turn 90 degrees, and cut again. Repeat with other half of avocado.

Please note that some ingredients and brands may not be available in every store.

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