Italian-Mexican Fusion Tacos with Pesto Chicken Recipe

These Italian-Mexican Fusion Tacos bring the best of both worlds: juicy pesto-marinated chicken, melted mozzarella and sun-dried tomatoes, fresh pico de gallo salsa, and creamy avocado slices all wrapped in warm flour tortillas. A bold, delicious mash-up of vibrant Mexican street food and classic Italian flavors in every bite.

Why You’ll Love This recipe

You’ll fall in love with this recipe because it takes two beloved cuisines and marries them in the most crave-worthy way possible. The fragrant basil pesto infuses the chicken with bright, herby Italian soul while the familiar taco format keeps things fun, casual, and handheld.

The combination of gooey mozzarella, tangy sun-dried tomatoes, crisp pico de gallo, and silky avocado creates layers of flavor and texture in every bite — juicy, creamy, fresh, cheesy, and herbaceous all at once. It’s impressive enough to serve to guests yet simple enough for a quick weeknight dinner. Friends and family will be talking about these tacos for weeks!

Yield: 4 serves

Italian-Mexican Fusion Tacos with Pesto Chicken Recipe

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Juicy pesto chicken, mozzarella, sun-dried tomatoes, pico de gallo, and avocado in warm tortillas — Italian-Mexican taco perfection.

Prep Time 20 minutes

Cook Time 15 minutes

Additional Time 30 minutes

Total Time 1 hour 5 minutes

Ingredients

For the Pesto Chicken

• 1½ lbs (680 g) boneless, skinless chicken thighs
• ⅓ cup (80 g) basil pesto (good quality)
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 2 garlic cloves, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Tacos

• 8–10 medium flour tortillas (or corn tortillas)
• 1½ cups (about 170 g) fresh mozzarella, torn into pieces
• ½ cup (about 70 g) sun-dried tomatoes (oil-packed), sliced
• 1 large ripe avocado, sliced
• Fresh basil leaves for garnish (optional)

Quick Pico de Gallo

• 3 medium Roma tomatoes, diced
• ½ medium red onion, finely diced
• 1 jalapeño, seeded and minced (optional)
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• ½ teaspoon salt

Instructions

1. In a medium bowl, mix the pesto, olive oil, lemon juice, minced garlic, salt, and pepper until well combined.
2. Add the chicken thighs to the bowl and toss until every piece is beautifully coated in the vibrant green pesto marinade.
3. Cover and refrigerate for at least 30 minutes (or up to overnight for the most incredible flavor).
4. While the chicken marinates, make your fresh pico de gallo: combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Stir, taste, and adjust seasoning. Set aside.
5. Heat a large cast-iron skillet or grill pan over medium-high heat. Add a tiny drizzle of oil if needed.
6. Remove chicken from the marinade (let excess drip off) and cook 5–7 minutes per side until golden, charred in spots, and the internal temperature reaches 165°F (74°C).
7. Transfer the cooked chicken to a cutting board, tent loosely with foil, and let it rest 5 minutes — this keeps it super juicy!
8. Slice the rested chicken into thin strips or bite-sized pieces.
9. Warm your tortillas (over a gas flame for char, in a dry skillet, or wrapped in foil in a 350°F oven for 5–7 minutes).
10. Assemble the tacos: layer warm tortillas with sliced pesto chicken, torn mozzarella pieces, sun-dried tomato slices, generous spoonfuls of fresh pico de gallo, creamy avocado slices, and a few basil leaves if desired. Serve immediately and enjoy every incredible bite!

Notes

• These tacos are best enjoyed fresh, but the components can be prepped ahead for easy entertaining.
• For extra indulgence, drizzle with a little balsamic glaze or extra pesto thinned with olive oil right before serving.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 826Total Fat 58gSaturated Fat 20gUnsaturated Fat 38gCholesterol 286mgSodium 1574mgCarbohydrates 13gFiber 4gSugar 4gProtein 67g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

• Marinate the chicken for at least 30 minutes (ideally 2–4 hours or overnight) for maximum flavor penetration.
• Use a hot cast-iron skillet or grill pan to get nice char marks on the chicken — it adds amazing texture and flavor.
• Warm the tortillas properly (directly over a gas flame, in a dry skillet, or wrapped in foil in the oven) so they become soft and pliable and don’t crack.
• Don’t overcook the chicken — aim for 165°F (74°C) internal temperature and let it rest 5 minutes before slicing so it stays juicy.
• Balance is key: taste the finished chicken and adjust with a squeeze of lime or extra salt if needed.
• For extra Italian flair, drizzle a little high-quality balsamic glaze over the finished tacos right before serving.

Ingredients Notes

Use good-quality store-bought basil pesto or homemade if you have time — the flavor makes a huge difference. Boneless, skinless chicken thighs stay juicier than breasts and are more forgiving if slightly overcooked. Fresh mozzarella (torn into pieces) melts beautifully and has a creamier texture than pre-shredded cheese.

Sun-dried tomatoes packed in oil add richness and tang — pat them lightly with a paper towel if they’re very oily. Roma tomatoes and red onion give the pico de gallo the classic fresh bite; remove the seeds from the tomatoes if you prefer less moisture. A ripe but firm avocado adds luxurious creaminess that balances the bold flavors perfectly.

Variations and Substitutions

• Protein swap: Use shrimp, grilled steak strips, portobello mushrooms, or crispy breaded eggplant slices instead of chicken.
• Cheese options: Swap mozzarella for burrata (extra luxurious), provolone, fontina, or even a little parmesan for sharper flavor.
• Pesto variation: Try sun-dried tomato pesto, arugula pesto, or spinach pesto for a different green twist.
• Tortilla choice: Corn tortillas for a more traditional Mexican feel, or use low-carb/keto tortillas if desired.
• Spice level: Add red pepper flakes or fresh jalapeño slices to the chicken marinade for heat.
• Vegan version: Use grilled tofu or chickpeas tossed in vegan pesto, plant-based mozzarella shreds, and skip the cheese or use cashew cream.
• Extra veggies: Add grilled zucchini ribbons, roasted red peppers, or baby arugula for more Italian flair.

Storage Options

• Store leftover pesto chicken separately in an airtight container in the refrigerator for up to 3–4 days.
• Keep pico de gallo in a separate container (up to 2–3 days).
• Avocado is best sliced fresh each time — if storing, toss slices in lime juice and keep tightly wrapped.
• Store tortillas wrapped in foil or a zip-top bag to prevent drying.
• Reheat chicken gently in a skillet or microwave with a splash of water to keep it moist. Assemble tacos fresh for best texture and flavor.

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