Make every night taco Tuesday with these mouthwatering cilantro lime chicken tacos!
The zesty marinade infuses the chicken with so much flavor. Pile on the fresh pico de gallo, Mexican cheese, and avocado, and dig in!
I love beef tacos. And I mean L-O-V-E. But after one bite, these chicken tacos have become my new fave.
Fresh, tender, juicy, and bursting with citrusy goodness, you won’t want tacos any other way!
Why You’ll Love These Cilantro Lime Chicken Tacos
Zesty Kick: Fresh lime juice, lime zest, and cilantro infuse the chicken with a bright, tangy flavor. Add the spices, and it’s a party!
Party Pleaser: These tacos are ideal for social events like taco Tuesday, cookouts, or Cinco de Mayo. And yet, they’re easy enough for weeknights.
Customizable Toppings: Add a personal touch with your favorite toppings! Salsa verde, red cabbage, queso fresco, avocado, and mango salsa are some ideas.
Make-Ahead: You can marinate the chicken and prepare the pico de gallo in advance. This is perfect for streamlining meal prep for busy weeknights or entertaining.
Ingredients
- Boneless, Skinless Chicken Thighs or Breasts: Chicken thighs or breasts both work. For either, use 1 1/2 pounds.
- Fresh Lime Juice and Zest: They add a tangy, citrusy punch to the marinade and pico de gallo.
- Fresh Cilantro: It brings a fresh flavor to the marinade, pico de gallo, and finished tacos.
- Olive Oil: It helps the marinade adhere to the chicken and keeps it moist during cooking.
- Garlic: It provides a pungent, aromatic base for the flavorful marinade.
- Spices and Seasonings: Use ground cumin, chili powder, smoked paprika, ground coriander, salt, and black pepper. Together, they create a robust, smoky, and slightly spicy flavor profile.
- Pico de Gallo: It’s made fresh with tomatoes, red onion, cilantro, jalapeno, lime juice, and salt. It’s the ideal topping to complement the zesty chicken.
- Corn Tortilla Taco Shells: Char them for extra flavor and pliability.
- Avocado: It brings creamy goodness to balance the spices and adds a luxurious texture.
- Crumbled Mexican Cheese: Cotija or queso fresco adds a salty, tangy, and slightly crumbly finish.
- Lime Wedges: They’re served on the side to tie everything together.
How to Make Cilantro Lime Chicken Tacos
Fire up that grill and grab a margarita, it’s taco time!
1. Whisk. In a large bowl, whisk together the lime juice, lime zest, olive oil, cilantro, garlic, cumin, chili powder, smoked paprika, ground coriander, salt, and black pepper.
2. Marinate. Add the chicken thighs or breasts to the marinade. Cover and refrigerate for 30 minutes.
3. Mix. Mix the tomatoes, onion, cilantro, jalapeno, lime juice, and salt in a bowl. Refrigerate.
4. Cook. Preheat a grill, grill pan, or skillet over medium-high heat. Remove the chicken from the marinade, shaking off excess, and cook for 5-7 minutes per side. The internal temperature needs to reach 165°F.
5. Slice. Transfer the cooked chicken to a cutting board and let rest for a few minutes. Slice into bite-sized pieces.
6. Assemble. Warm the corn tortilla taco shells. Add a portion of the cilantro lime chicken. Top with pico de gallo, avocado, crumbled Mexican cheese, and cilantro.
7. Serve. Serve immediately.
Tips for the Best Cilantro Lime Chicken Tacos
This recipe is super easy. Still, I have some tips so you can rock your taco party!
- Pound it out. To ensure even cooking, pound the chicken to an even thickness before marinating.
- Leave it alone. Let the chicken sit at room temperature for 30 minutes before cooking to promote even cooking and tenderness.
- Select your spice level. Adjust the amount of chili powder and jalapeno to make the tacos milder or spicier to taste.
- Get ahead of the game. The chicken can be marinated and cooked ahead of time, then reheated for quick assembly. The pico de gallo can also be prepared in advance.
- Pick your protein. Try swapping the chicken for shrimp, fish, or tofu. You can also use the marinade on veggies like portobello mushrooms or cauliflower.
- Go wild with toppings. Along with the usual toppings, try adding sliced radishes, pickled red onions, shredded cabbage, or a drizzle of Mexican crema. Yum!
How to Store
The key to maintaining freshness is storing the chicken and toppings separately. Then, reheat and assemble right before serving.
To Store: Place leftover chicken and toppings in separate air-tight containers. Refrigerate for up to 3 days.
To Freeze: Transfer the cooled cooked chicken to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating and assembling.
To Reheat: Warm the chicken in a skillet over medium heat or in the microwave until heated through. Reheat the taco shells briefly in a dry skillet or oven to restore crispness.
Cilantro Lime Chicken Tacos
8
servings10
minutes15
minutes248
kcalThese cilantro lime chicken tacos are perfect for any taco night. The marinade infuses the chicken with a bright, zesty flavor. It’s a true fiesta for your tastebuds!
Ingredients
- For the Chicken Marinade:
1 1/2 pounds boneless, skinless chicken thighs or breasts
1/4 cup fresh lime juice (about 2 limes)
Zest of 1 lime
3 tablespoons olive oil
1/4 cup fresh cilantro, finely chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon black pepper
- For the Pico de Gallo:
3 roma tomatoes, diced
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons fresh lime juice
Salt to taste
- For the Tacos:
8 corn tortilla taco shells (or your preferred type)
1 avocado, sliced or diced
1/4 cup crumbled Mexican cheese (such as Cotija or queso fresco)
1/4 cup fresh cilantro, chopped
Lime wedges, for serving
Instructions
- In a large bowl, whisk together the lime juice, lime zest, olive oil, cilantro, garlic, cumin, chili powder, smoked paprika, ground coriander, salt, and black pepper.
- Add the chicken thighs or breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours for the best flavor.
- Meanwhile, make the pico de gallo. Combine the tomatoes, onion, cilantro, jalapeno, lime juice, and salt in a bowl. Mix well and refrigerate until ready to serve.
- Preheat a grill, grill pan, or skillet over medium-high heat. Remove the chicken from the marinade, shaking off excess. Cook for 5-7 minutes per side, or until the internal temperature reaches 165°F.
- Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes. Then, slice or chop the chicken into bite-sized pieces.
- Warm the corn tortilla taco shells on the grill or in a dry skillet until slightly charred and pliable. Fill each taco shell with a portion of the cilantro lime chicken. Top with pico de gallo, avocado, and crumbled Mexican cheese. Sprinkle fresh cilantro on top.
- Serve immediately with lime wedges on the side. Enjoy!
