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Loaded Grilled Chicken Tacos by Dennis the Prescott

Difficulty 3/5
Prep time 4.5 hrs

Cook time 30 mins
Serves 4-6

Hardwood Cherry

Don’t just taco ‘bout wood-fired flavor, be about it. Dennis the Prescott’s chicken taco recipe does just that. Grilled chicken gets topped with spiked sour cream, fresh pico and homemade guacamole for a taco night done right.


Grilled Chicken

2 lbs boneless-skinless chicken breasts

2 tbsp olive oil

2 tsp chili powder

1 tsp smoked paprika

1/2 tsp ground cumin

1/4 tsp ground cayenne

1 1/2 tsp kosher salt kosher salt

1 tsp fresh cracked black pepper

Pico de Gallo

1 1/2 lbs ripe plum tomatoes, diced

1 medium red onion, diced

1/2 cup fresh cilantro leaves, chopped

juice of 1 lime

kosher salt, to taste


2 ripe avocados

1 tbsp fresh squeezed lime juice

1/4 cup finely diced red onion

2 tbsp finely chopped cilantro leaves

Kosher salt, to taste

Spiked Sour Cream

1/2 cup sour cream

1 tsp chili powder

1 tbsp fresh squeezed lime juice

Pinch of kosher salt


10-12 flour tortillas

1 lime, cut into wedges

1-2 jalapenos, sliced

Handful of fresh cilantro

Hot sauce


For the Marinade: Combine the chicken breasts, olive oil, spices, zest, salt, and pepper in freezer bag and give everything a good mix. Chill in the fridge for at least 4 hours (overnight is best).

When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

Place the chicken breasts on the hot grill and cook, lid closed, for 25 to 30 minutes, until crispy, golden, and the chicken reaches an internal temperature of 165℉.

Rest the grilled chicken for 5 minutes before slicing into thin strips.

While the chicken is on the grill, prepare the pico, guacamole, and spiked sour cream.

For the Pico: Combine all the pico ingredients in a small bowl and mix well. Set aside.

For the Guacamole: Peel and carefully remove the pit from the avocados. Smash the avocado in a bowl until smooth, leaving a few chunks for texture, then add the remaining guacamole ingredients and give everything a good mix.

For the Spiked Sour Cream: Combine all the spiked sour cream ingredients in a small bowl and mix well.

Divide the sliced grilled chicken on warm tortillas, then hit each with fresh pico, guacamole, and a dollop of spiked-sour cream.

Top each taco with sliced jalapeño and fresh cilantro, and serve with lime wedges and hot sauce. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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