Go Back
To make these tasty tacos, you need: - 1 lb boneless, skinless chicken breasts - 1/4 cup fresh lime juice (about 2-3 limes) - 1/4 cup fresh cilantro, chopped (plus extra for garnish) - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - Salt and pepper to taste - 8 small corn tortillas - 1 cup shredded red cabbage - 1 avocado, sliced These ingredients come together to create a fresh and zesty flavor. Want to kick up the taste? Here are some optional items: - 1/2 cup crumbled queso fresco - Lime wedges for serving Adding queso fresco gives creaminess. Lime wedges add brightness when squeezed on top. Top your tacos for extra crunch and flavor. Consider these: - Additional chopped cilantro - Shredded lettuce - Sliced jalapeños for heat - Salsa or pico de gallo These toppings make your tacos even more delightful and colorful! Start by making a zesty marinade. In a bowl, mix 1/4 cup lime juice, 1/4 cup chopped cilantro, 2 tablespoons olive oil, and 2 cloves minced garlic. Add 1 teaspoon cumin, 1 teaspoon chili powder, and 1/2 teaspoon smoked paprika. Don’t forget salt and pepper to taste! Next, add 1 pound of boneless, skinless chicken breasts to the bowl. Make sure each piece gets covered in the marinade. Cover the bowl and put it in the fridge. Let it marinate for at least 30 minutes. For more flavor, try to marinate it for 1-2 hours. Time to cook the chicken! You can either grill it or use a skillet. First, preheat your grill or skillet over medium-high heat. Take the chicken out of the marinade. Let the excess marinade drip off. If grilling, place the chicken on the grill. Cook for about 6-7 minutes on each side. Use a meat thermometer to check for doneness; it should reach 165°F. If using a skillet, follow the same cooking time. After cooking, let the chicken rest for 5 minutes. This helps keep it juicy. Now it’s taco time! Slice the chicken into thin strips. While the chicken rests, warm up 8 small corn tortillas. You can do this on the grill or in a dry skillet. Heat them for about 1-2 minutes on each side until they are soft. To assemble, lay a few chicken slices on each tortilla. Top with shredded red cabbage and sliced avocado. If you like, sprinkle some crumbled queso fresco on top. Don’t forget to add extra cilantro for garnish! Serve your tacos with lime wedges on the side for a fresh squeeze. Enjoy this bright and flavorful meal! A great marinade makes all the difference. For Cilantro Lime Chicken Tacos, use fresh ingredients. Combine lime juice, chopped cilantro, olive oil, minced garlic, cumin, chili powder, smoked paprika, salt, and pepper in a bowl. Whisk until mixed well. This mix gives the chicken flavor and moisture. Marinade your chicken for at least 30 minutes. For the best taste, try 1-2 hours. The longer it sits, the more flavor it absorbs. To cook juicy chicken, preheat your grill or skillet. Aim for medium-high heat. When ready, remove the chicken from the marinade. Let excess liquid drip off. Cook the chicken for about 6-7 minutes per side. Use a meat thermometer to check the internal temperature. It should reach 165°F. Once cooked, let the chicken rest for 5 minutes. This step keeps it juicy. After resting, slice the chicken into thin strips for easy taco assembly. As you assemble your tacos, warm the corn tortillas. You can do this on the grill or in a dry skillet. Warm them for 1-2 minutes on each side. This makes them soft and easy to fold. Lay a few slices of chicken on each tortilla. Top with shredded red cabbage and sliced avocado. If you like, sprinkle crumbled queso fresco on top. Finally, add a few extra cilantro leaves for color and flavor. Serve with lime wedges on the side for a zesty kick. {{image_2}} You can switch out chicken for other meats or proteins. Try using shrimp or fish for a fresh twist. They work well with the cilantro and lime flavors. Ground turkey or beef also makes tasty tacos. Just adjust the cooking time for these options. Each protein adds its own unique taste and texture. For a vegetarian option, use black beans or lentils. They are protein-rich and filling. Season them with lime juice and spices for great flavor. If you prefer a vegan taco, use grilled portobello mushrooms. They have a meaty texture. Top with your favorite fresh veggies, like bell peppers or corn. If you want a low-carb option, use spinach or lettuce leaves. They work great as taco shells. Just fill them with the marinated chicken or your choice of filling. This keeps the meal light and fresh. You still get all the bright flavors without the tortillas. You can store leftover chicken in an airtight container. This keeps it fresh. Make sure it cools down first. It will last in the fridge for about 3 to 4 days. If you want to keep it longer, freeze it. Wrap it tightly in plastic wrap or foil. Frozen chicken stays good for up to 3 months. When you’re ready to eat, just thaw it in the fridge overnight. I recommend storing assembled tacos separately for the best taste. If you store them together, the tortillas get soggy. Place leftover filling in a container. Store any toppings like cabbage and avocado in separate bags. You can keep these in the fridge for 1 to 2 days. When you’re ready to eat, just reassemble your tacos. To reheat chicken, use the oven or a skillet. Preheat the oven to 350°F. Place the chicken on a baking sheet. Heat for about 10-15 minutes. In a skillet, warm the chicken over medium heat for about 5 minutes. For tortillas, warm them in a dry skillet for 1-2 minutes on each side. This keeps them soft and tasty. Enjoy your tacos just like they were fresh! You can marinate the chicken for at least 30 minutes. For the best taste, aim for 1 to 2 hours. This time allows the flavors to soak in deeply. If you marinate overnight, the chicken will be extra flavorful. Just be careful not to go over 24 hours. The acid in lime juice can make the chicken mushy. Yes, you can prepare different parts ahead of time. You can marinate the chicken early in the day and cook it later. The chicken stays tasty and juicy. You can also warm the tortillas in advance. Just store them in a clean towel to keep them warm. However, I suggest assembling tacos just before you eat. This keeps the tortillas fresh and crispy. These tacos pair well with several sides. Here are some tasty options: - Mexican rice - Black beans - Corn salad - Grilled vegetables - Fresh guacamole Each side adds a fun flavor to your meal and makes it even more satisfying. Enjoy mixing and matching! Cilantro lime chicken tacos are fun and easy to make. We covered key ingredients, from marinades to toppings. I shared tips to ensure juicy chicken and tasty tacos. You learned about variations like vegetarian options and how to store leftovers. In closing, these tacos can fit any meal. Experiment with flavors and enjoy the process. You can create a dish that delights everyone. Try these recipes today and make them your own!

Cilantro Lime Chicken Tacos

Discover the mouthwatering flavor of Zesty Cilantro Lime Chicken Tacos! This easy recipe combines marinated chicken with fresh ingredients like cilantro, lime, and avocado, all wrapped in warm corn tortillas. Perfect for a quick weeknight dinner or a fun gathering, these tacos are sure to delight your taste buds. Click through to explore the full recipe and elevate your taco night with this delicious twist!
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken breasts

1/4 cup fresh lime juice (about 2-3 limes)

1/4 cup fresh cilantro, chopped (plus extra for garnish)

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

8 small corn tortillas

1 cup shredded red cabbage

1 avocado, sliced

1/2 cup crumbled queso fresco (optional)

Lime wedges for serving

Instructions
 

Marinate the Chicken: In a bowl, whisk together lime juice, cilantro, olive oil, minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Add the chicken breasts and ensure they are well-coated. Cover and marinate in the refrigerator for at least 30 minutes, preferably 1-2 hours for better flavor.

    Cook the Chicken: Preheat a grill or a skillet over medium-high heat. Remove chicken from the marinade, allowing excess liquid to drip off. Grill or cook the chicken for about 6-7 minutes per side, or until fully cooked (internal temperature reaches 165°F). Remove from heat and let it rest for 5 minutes.

      Slice the Chicken: After resting, slice the chicken into thin strips.

        Prepare Tortillas: While the chicken is resting, warm the corn tortillas on the grill or in a dry skillet until soft and pliable, about 1-2 minutes on each side.

          Assemble the Tacos: Lay a few slices of chicken on each tortilla. Top with shredded red cabbage, sliced avocado, and sprinkle with crumbled queso fresco if using. Garnish with additional fresh cilantro.

            Serve: Serve the tacos with lime wedges on the side for squeezing over the top.

              Prep Time, Total Time, Servings: 10 mins | 45 mins | Serves 4-6 people