Chili Lime Chicken Tacos

$To make tasty chili lime chicken tacos, gather these main ingredients: - 2 chicken breasts, boneless and skinless - 2 tablespoons olive oil - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - 1/2 teaspoon smoked paprika - Juice of 2 limes - Salt and pepper to taste - 8 small corn tortillas These ingredients give your tacos a great flavor. The lime juice adds zest, while the spices bring warmth. You can enhance your tacos with these optional garnishes and sides: - 1 avocado, sliced - 1 cup shredded red cabbage - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) These toppings add freshness and color to your dish. The avocado brings creaminess, and the cabbage adds crunch. Use these tools and equipment for a smooth cooking process: - Mixing bowl for the marinade - Grill or skillet for cooking - Tongs to flip the chicken - Sharp knife for slicing the chicken - Serving platter for your tacos Having the right tools makes cooking easier. This way, you can focus on making delicious tacos. {{ingredient_image_1}} First, gather all your marinade ingredients. In a bowl, mix the olive oil, chili powder, cumin, garlic powder, smoked paprika, lime juice, salt, and pepper. Stir until well combined. Place the chicken breasts in the bowl and coat them with the marinade. Cover the bowl and let it sit for at least 30 minutes. If you have more time, marinate for up to 2 hours in the fridge. This gives the chicken a bold flavor. Next, it’s time to cook the chicken. Preheat your grill or skillet over medium-high heat. Take the chicken out of the marinade. Cook each breast for about 6-7 minutes on one side. Flip and cook for another 6-7 minutes. You want the chicken to be fully cooked, with juices running clear. Check the temperature; it should reach 165°F (75°C). Once done, let the chicken rest for 5 minutes before slicing. This keeps it juicy. While the chicken rests, warm the corn tortillas. Use a dry skillet over medium heat. Place each tortilla in the skillet and heat for about 30 seconds on each side. This makes the tortillas soft and pliable, perfect for wrapping around the chicken. Finally, slice the rested chicken thinly. Divide the sliced chicken among the warmed tortillas. Top each taco with fresh avocado slices and a generous amount of shredded red cabbage. This adds a nice crunch and flavor. Finish by sprinkling chopped cilantro on top of each taco. Serve with lime wedges on the side for that extra zesty kick. To boost flavor, let the chicken marinate longer. I suggest at least 2 hours. This allows the spices to soak in well. You can also add fresh herbs like oregano. A sprinkle of lime zest gives it a bright kick. For extra heat, add diced jalapeños to the marinade. You can experiment with the spices too. Try adding coriander or a pinch of cayenne for a spicy twist. Grilling gives the chicken a nice smoky flavor. It creates a beautiful char on the outside. If you don’t have a grill, use a skillet. A cast iron skillet works best. Heat it on medium-high to get a good sear. Both methods are quick and easy. Just make sure the chicken reaches 165°F. This ensures it is safe to eat while staying juicy. Cook the chicken for 6-7 minutes per side. This timing works for medium-sized breasts. If your chicken is thicker, add a couple of extra minutes. Always check the internal temperature with a meat thermometer. Rest the chicken for 5 minutes after cooking. This helps keep it tender and juicy. Slice it thinly for the best texture in your tacos. Pro Tips Marinate Longer for Flavor: For the best flavor, marinate the chicken for at least 2 hours. This allows the spices to penetrate deeply, enhancing the taste. Check Chicken Temperature: Always use a meat thermometer to check for doneness. The internal temperature should reach 165°F (75°C) to ensure it is safe to eat. Warm Tortillas Properly: To achieve the best texture, warm your tortillas in a dry skillet until they are just pliable. This prevents them from tearing when you assemble your tacos. Customize Your Toppings: Feel free to add your favorite toppings like diced tomatoes, jalapeños, or a drizzle of crema to personalize your tacos further. {{image_2}} You can switch chicken for other proteins. Tofu works great for a plant-based option. Choose firm tofu, and press it to remove excess water. Cut it into cubes and marinate just like the chicken. If you prefer shrimp, use peeled and deveined shrimp. They cook quickly, about 3-4 minutes per side. Toppings can change the flavor of your tacos. Try using mango salsa for a sweet twist. Simply mix diced mango, red onion, lime juice, and jalapeño. You can also add diced tomatoes or pickled red onions for extra zest. Don’t forget cheese! Cotija or feta cheese adds a creamy touch. To make these tacos gluten-free, use corn tortillas. They are tasty and safe for gluten-free diets. If you want low-carb, try lettuce wraps instead. Large lettuce leaves can hold all your fillings. This keeps your meal light and fresh while still being filling. To keep your leftover tacos fresh, place them in an airtight container. Wrap each taco in plastic wrap to avoid sogginess. Store them in the fridge. Leftover tacos are best eaten within two days. When you're ready to enjoy your tacos again, take them out of the fridge. Remove any toppings like avocado and cilantro. You can reheat the chicken in a skillet over medium heat. Heat for about 5 minutes, turning it often. You want it hot but not dry. Warm the tortillas in the skillet for a minute on each side. This keeps them soft. If you want to store tacos for longer, freezing is a great option. First, cool the chicken completely. Then, wrap each taco tightly in foil. Place them in a freezer bag and remove as much air as possible. You can freeze them for up to three months. When ready to eat, thaw in the fridge overnight and reheat as mentioned above. You should marinate the chicken for at least 30 minutes. For more flavor, try up to 2 hours. This helps the spices soak in well. The lime juice also tenderizes the meat. Yes, you can make these tacos ahead of time. Marinate the chicken and cook it earlier in the day. Just store the cooked chicken in the fridge. You can warm it up before serving. Assemble the tacos just before eating to keep them fresh. Great sides include Mexican rice, black beans, or a fresh salad. You can also serve tortilla chips with salsa or guacamole. These sides add color and flavor to your meal. They balance well with the spices in the tacos. Yes, you can use flour tortillas. They are soft and often easier to fold. However, corn tortillas offer a nice, earthy taste. You can choose based on your taste or dietary needs. Both options work well with the chicken and toppings. Chili lime chicken tacos are tasty and easy to make. You can marinate, cook, and assemble them in steps, using key ingredients and helpful tools. Add garnishes for extra flavor and explore variations with different proteins. Remember to store leftovers correctly for later meals. Overall, this dish is fun and perfect for any occasion. I hope you enjoy making and sharing your tacos!$

Chili Lime Chicken Tacos

Delicious tacos filled with marinated chicken, fresh avocado, and shredded cabbage, perfect for a quick meal.

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine Mexican

Servings 4

Calories 350 kcal

Ingredients

2 pieces chicken breasts, boneless and skinless
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
0.5 teaspoon smoked paprika
2 pieces Juice of limes
to taste Salt and pepper
8 pieces small corn tortillas
1 piece avocado, sliced
1 cup shredded red cabbage
for garnish Fresh cilantro, chopped
for serving Lime wedges

Instructions

In a bowl, combine olive oil, chili powder, cumin, garlic powder, smoked paprika, lime juice, salt, and pepper. Add the chicken breasts and coat them well with the marinade. Cover and let marinate for at least 30 minutes (or up to 2 hours in the fridge for more flavor).
Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes on each side, or until fully cooked and juices run clear. The internal temperature should be 165°F (75°C). Once done, let the chicken rest for 5 minutes before slicing.
While the chicken is resting, warm the corn tortillas in a dry skillet over medium heat until soft and pliable (about 30 seconds on each side).
Thinly slice the rested chicken and divide it evenly among the tortillas. Top each taco with fresh avocado slices and a generous amount of shredded red cabbage.
Sprinkle chopped cilantro on top of each taco, and serve with lime wedges on the side for guests to squeeze over their tacos.

Notes

For extra flavor, marinate the chicken for up to 2 hours.

Keyword chicken, chili, easy, lime, tacos