Summer is here! Try these Lettuce Tacos with Grilled Chicken using heart-healthy* Mazola® Corn Oil. With a richly flavored marinade and tangy dressing, this grilled chicken recipe will surely be a crowd-pleaser.

Lettuce Tacos with Grilled Chicken

  • Yield:

    4 servings

  • Total Time:

    50 mins

  • Prep Time:

    30 mins

  • Cook Time:

    20 mins


For Marinade:
  • 1 tablespoon Mazola® Corn Oil
  • 1 lemon, juiced
  • ½ tablespoon garlic powder
  • ½ tablespoon garam masala powder
  • ¼ tablespoon cumin
For Tacos:
  • 4 skinless and boneless chicken thighs
  • Handful of cilantro, chopped
  • 1 head of romaine lettuce
  • ½ of a red onion, pickled
  • 1 jalapeño pepper with seeds, sliced
  • Optional: 1 serrano pepper with seeds, sliced
For Dressing:
  • 1 tablespoon of soy sauce
  • 1 tablespoon of honey
  • 1 tablespoon of wine vinegar (or apple cider vinegar)
  • ½ tablespoon ginger, sliced
  • ½ tablespoon sesame seeds
  • 1 lemon, juiced
  • Optional: ½ teaspoon chili flakes


Prepare the Marinade:
  1. Mix the chicken with Mazola® Corn Oil, lemon juice, garlic powder, cilantro, garam masala and cumin.
Prepare the Dressing:
  1. In a bowl, mix soy sauce, honey, white wine vinegar (or apple cider vinegar), sliced ginger, sesame seeds, chili flakes (optional) and lemon juice.
Prepare the Tacos:
  1. Marinate the chicken thighs in the mixture for a minimum of 30 minutes.
  2. Cook the chicken on the grill for 10 minutes, or until they are fully cooked.
  3. Cut the cooked chicken into thin strips.
  4. Then prepare the lettuce tacos.
  5. Wash and separate the lettuce leaves.
  6. Add the cooked chicken to the lettuce leaf.
  7. Add serrano pepper (optional), pickled red onion, fresh jalapeños and cilantro.
  8. Drizzle dressing on top of lettuce tacos and enjoy!

Recipe by Freddy Vivar of @elsazonde_freddy