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- 1 lb boneless, skinless chicken thighs - 2 tablespoons olive oil - Juice of 2 limes - Zest of 1 lime - 3 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon paprika - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup fresh cilantro, chopped - 8 small corn tortillas To make the best cilantro lime chicken tacos, you need fresh and vibrant ingredients. The chicken thighs give a juicy bite. The lime juice adds a bright taste. The garlic brings a nice kick. The spices like cumin, paprika, and chili powder create depth and warmth. Finally, fresh cilantro adds a burst of flavor. - 1 avocado, sliced - 1 cup shredded red cabbage - 1/2 cup queso fresco, crumbled (optional) - Lime wedges for serving For extra flair, add sliced avocado for creaminess. Shredded red cabbage gives a nice crunch. You can also sprinkle queso fresco for a salty touch. Lime wedges are perfect for squeezing over the tacos right before eating. - Medium bowl for mixing marinade - Grill or skillet for cooking chicken - Tongs for flipping chicken - Knife and cutting board for slicing toppings - Plates for serving tacos Having the right tools makes cooking easier. A bowl helps mix the marinade well. A grill or skillet cooks the chicken evenly. Tongs make it safe to flip the chicken. A knife and cutting board help prepare your toppings quickly. Lastly, plates will make serving a breeze. {{ingredient_image_1}} First, grab a medium bowl. In it, mix 2 tablespoons of olive oil, the juice and zest of 2 limes, and 3 minced garlic cloves. Add 1 teaspoon each of ground cumin, paprika, and chili powder. Sprinkle in some salt and pepper. Stir well to blend all the flavors. Next, add 1 pound of boneless, skinless chicken thighs. Make sure every piece gets coated in that tasty marinade. Cover the bowl and place it in the fridge. Let it sit for at least 30 minutes or up to 2 hours for the best flavor. Now, it’s time to cook. Preheat your grill or skillet to medium-high heat. Take the chicken from the marinade. Cook each thigh for about 5 to 7 minutes on both sides. You want it to be fully cooked and no longer pink. Use a meat thermometer to check. The chicken should reach 165°F (75°C). Once done, let the chicken rest for a few minutes. This helps keep it juicy. After resting, slice the chicken into strips. Next, warm 8 small corn tortillas on the grill or in a dry skillet. You want them soft and pliable. Now, it’s time to build your tacos. Place a few strips of chicken into each tortilla. Top with shredded red cabbage and sliced avocado. Don’t forget to sprinkle fresh cilantro on top. If you like, add some crumbled queso fresco for extra flavor. Serve with lime wedges on the side to squeeze over the tacos. Enjoy your delicious meal! To make a great marinade, use fresh lime juice and zest. I mix olive oil, lime juice, and garlic. Ground cumin, paprika, and chili powder add depth. Don’t forget salt and pepper. Let the chicken sit in the marinade for at least 30 minutes. For more flavor, marinate for two hours. This time allows the chicken to soak up all the tasty goodness. Grilling gives the chicken a nice smoky flavor. It takes about 5-7 minutes per side on medium-high heat. Use a grill thermometer to ensure the chicken reaches 165°F. If you prefer skillet cooking, heat a little oil in your pan. Cook the chicken on medium-high for the same time. Both methods will keep the chicken juicy and delicious. Warm your corn tortillas before filling them. This makes them soft and pliable. Layer strips of chicken in each tortilla. Top with shredded cabbage, avocado slices, and chopped cilantro. For a creamy touch, add crumbled queso fresco. Serve with lime wedges for a fresh squeeze of flavor. Enjoy these tacos with your favorite sides, like rice or beans. Pro Tips Marinate Longer for More Flavor: For the best flavor, marinate the chicken for at least 2 hours, or overnight if possible. This allows the spices and lime to deeply penetrate the meat. Use Fresh Ingredients: Fresh cilantro and lime juice will enhance the taste of your tacos significantly. Avoid bottled lime juice if you can. Perfect Taco Assembly: Warm the tortillas just before serving to keep them soft and pliable. This will make your tacos easier to fold and eat. Adjust Spice Level: If you prefer a milder flavor, reduce the amount of chili powder or use a milder variety. You can also add toppings like sour cream to balance the heat. {{image_2}} You can easily turn these tacos into a tasty vegetarian dish. Swap the chicken for grilled zucchini, bell peppers, or mushrooms. These veggies soak up the marinade well and add great flavor. You can also use tofu or tempeh for a protein boost. Just cut them into strips and marinate as you would the chicken. Grill them until tender, and you'll have a satisfying meal. If you want to try something different, consider using shrimp or fish. Shrimp cooks quickly and pairs well with lime. Just marinate for a shorter time, about 15-20 minutes, to keep them juicy. For fish, flaky white fish like tilapia or cod works best. Make sure to cook it until it flakes easily with a fork. These options add a fresh twist while still being easy to prepare. You can change the flavor profile with a few simple swaps. Add some chipotle powder for a smoky kick. If you like heat, try jalapeño or serrano peppers in the marinade. For a sweeter touch, add a bit of honey or mango. You can also mix in different herbs, like parsley or mint, to give your tacos a unique taste. Experimenting with these variations makes every meal special. After enjoying your cilantro lime chicken tacos, store leftovers in an airtight container. Keep them in the fridge. They stay fresh for up to three days. Make sure the chicken and toppings are separate. This helps keep the tortillas from getting soggy. If you have extra lime wedges, store them in a small bag or container. To reheat, use a skillet over medium heat. Warm the chicken for about 3-4 minutes until hot. For the tortillas, warm them in the skillet or microwave. If using the microwave, heat them for 10-15 seconds. This keeps them soft and pliable. Avoid overheating, as this can dry them out. You can freeze the chicken for up to three months. Place the cooked chicken in a freezer-safe bag. Remove as much air as possible to prevent freezer burn. When ready to eat, thaw it in the fridge overnight. Reheat as needed. However, I recommend not freezing the tortillas or fresh toppings. They taste best when fresh! Yes, you can use chicken breasts. They have less fat, so they cook faster. You may want to reduce cooking time by a minute or two. The taste will be slightly different, but still delicious. Small corn tortillas work best for these tacos. They are soft, easy to fold, and add great flavor. You can also try flour tortillas if you prefer a softer texture. To add spice, include jalapeños or hot sauce. You can also add more chili powder to the marinade. For an extra kick, try using chipotle peppers in adobo sauce. These tacos pair well with rice or beans. You can also serve them with a fresh salad or chips and salsa. A cold drink, like lemonade, complements the flavors nicely. Cilantro lime chicken tacos are easy to make and taste great. We covered ingredients, cooking steps, and helpful tips. You can also try fun variations to suit your taste. Don’t forget about storing leftovers or reheating them. Tacos are a versatile meal that can fit any occasion. Enjoy making these delicious tacos, and share them with friends and family. Your next meal will be a hit!

Cilantro Lime Chicken Tacos

Delicious tacos filled with marinated chicken, fresh cilantro, and vibrant toppings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 2 limes Juice of
  • 1 lime Zest of
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • to taste Salt and pepper
  • 1 cup fresh cilantro, chopped
  • 8 small corn tortillas
  • 1 avocado, sliced
  • 1 cup shredded red cabbage
  • 0.5 cup queso fresco, crumbled (optional)
  • Lime wedges for serving

Instructions
 

  • In a medium bowl, combine the olive oil, lime juice, lime zest, minced garlic, ground cumin, paprika, chili powder, salt, and pepper. Mix well to create a marinade.
  • Add the chicken thighs to the marinade, making sure they’re well-coated. Cover the bowl and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).
  • Preheat your grill or skillet over medium-high heat.
  • Remove the chicken from the marinade and grill or cook for about 5-7 minutes on each side, until fully cooked and no longer pink in the center. The internal temperature should reach 165°F (75°C).
  • Allow the chicken to rest for a few minutes before slicing it into strips.
  • While the chicken is resting, warm the corn tortillas on the grill or in a dry skillet until they are soft and pliable.
  • To assemble the tacos, place a few strips of chicken in each tortilla. Top with shredded cabbage, avocado slices, and chopped cilantro.
  • If desired, sprinkle with queso fresco and serve with lime wedges on the side for added flavor.

Notes

Marinating the chicken for longer enhances the flavor.
Keyword chicken, cilantro, grilled, lime, tacos