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- 1 pound boneless, skinless chicken thighs - 2 tablespoons olive oil - 1/4 cup fresh lime juice - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1/4 cup fresh cilantro, chopped (plus extra for garnish) - 8 small corn tortillas - 1 cup shredded cabbage or lettuce - 1 avocado, sliced - Salsa or pico de gallo for topping I love using boneless, skinless chicken thighs for tacos. They stay juicy and flavorful. The olive oil and fresh lime juice create a bright marinade. I add minced garlic for a punch of flavor. Ground cumin and chili powder bring warmth and depth to the dish. Salt and black pepper help balance the taste. Fresh cilantro adds a vibrant touch. It brings a fresh taste that pairs well with chicken. I use small corn tortillas to hold everything together. They have a great texture and flavor. For toppings, I recommend shredded cabbage or lettuce for crunch. Slices of creamy avocado can add richness. Salsa or pico de gallo adds a fresh kick. These toppings make the tacos even better! {{ingredient_image_1}} First, gather your marinade ingredients. You need: - 2 tablespoons olive oil - 1/4 cup fresh lime juice - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1/4 cup fresh cilantro, chopped In a large bowl, whisk these ingredients together. The mix should smell bright and fresh. Next, take your 1 pound of boneless, skinless chicken thighs. Add them to the bowl and coat them well with the marinade. Cover the bowl and let it sit in the fridge. Aim for at least 30 minutes, but if you can wait, let it marinate for up to 2 hours. This step makes the chicken flavorful and juicy. While the chicken marinates, preheat your grill. Set it to medium-high heat. Once hot, take the chicken out of the marinade. Place the chicken thighs on the grill. Cook them for about 5-7 minutes on each side. You want them to reach an internal temperature of 165°F (75°C). Once cooked, let the chicken rest for a few minutes. This helps keep the juices inside when you slice it. While the chicken rests, warm your corn tortillas. Use a dry skillet over medium heat. Heat each tortilla for about 30 seconds on each side until they are soft. Now, slice the grilled chicken into thin strips. Toss the chicken strips with some extra chopped cilantro for added flavor. To assemble your tacos, take a tortilla and add a few strips of chicken. Top with shredded cabbage or lettuce, some avocado slices, and salsa or pico de gallo. For a fresh touch, sprinkle extra cilantro on top. You can also squeeze a little more lime juice to brighten the flavors even more. Enjoy your savory and fresh cilantro lime chicken tacos! To make the best cilantro lime chicken tacos, marination is key. I recommend marinating the chicken for at least 30 minutes. For deeper flavor, go for two hours. This time allows the spices to soak in well. Fresh ingredients matter too. Use freshly squeezed lime juice, not bottled. Fresh cilantro adds a bright taste. Always choose high-quality chicken for the best results. To get perfect grill marks, preheat your grill well. Aim for medium-high heat. Place the chicken on the grill without moving it for the first few minutes. This helps create those beautiful marks. Make sure your chicken is cooked properly. Use a meat thermometer. The internal temperature should reach 165°F (75°C). This ensures it is safe to eat and juicy. Let the chicken rest a few minutes before slicing. This keeps the moisture locked in. Pro Tips Marinate Longer for More Flavor: Allowing the chicken to marinate for up to 2 hours will enhance the flavors and make the chicken more tender. Control the Heat: If you prefer a milder flavor, reduce the amount of chili powder in the marinade. You can also add some extra lime juice for a fresh kick without the heat. Warm Tortillas Properly: Warming the corn tortillas in a dry skillet not only makes them pliable but also adds a toasty flavor that enhances the overall taste of your tacos. Garnish for Extra Freshness: Adding extra chopped cilantro and a squeeze of lime juice just before serving brightens up the dish and enhances the flavors. {{image_2}} You can switch the chicken for shrimp or tofu. Shrimp cooks fast and adds a sweet, briny taste. Marinate shrimp for about 15 minutes. Grill them for 2-3 minutes on each side. Tofu is great for a plant-based option. Press the tofu to remove water, then cut it into cubes. Marinate and grill or sauté until golden. Feel free to play with spices and herbs. Try adding smoked paprika for a deeper flavor. Fresh herbs like parsley or basil can bring a new twist. Different cheeses can also change the taste. Use crumbled feta for a tangy touch or pepper jack for some heat. Pair your tacos with sides like rice and beans. A fresh corn salad can also add a nice crunch. For a lighter meal, turn the tacos into a salad. Use the same toppings but place them over a bed of greens. Drizzle with extra lime juice for a zesty kick. To keep your cilantro lime chicken tasty, store it right. Place any leftover chicken in an airtight container. It stays fresh in the fridge for up to three days. You can also freeze it for up to three months. Just remember to label the container with the date. For tortillas, keep them in a sealed bag at room temperature. They can last for a few days. If you have extra toppings, store them separately. Keep cabbage or lettuce in a container with a paper towel to absorb moisture. This helps keep them crisp. When you want to enjoy the chicken again, reheat it gently. The best way is to use a skillet over medium heat. This keeps the chicken juicy. Heat for about 5 minutes, stirring to avoid burning. To keep tortillas fresh, warm them in a dry skillet for 30 seconds on each side. You can also wrap them in a damp paper towel and microwave them for about 15-20 seconds. This helps them stay soft and ready for your delicious tacos. You can use several substitutes for chicken in these tacos. Here are some good options: - Shrimp: Cooked shrimp adds a nice seafood twist. - Tofu: Firm tofu works well for a vegetarian option. - Pork: Grilled pork tenderloin can give a rich flavor. - Beans: Black beans or chickpeas are great for a plant-based meal. Each option brings its own unique taste and texture, so feel free to try them! For the best flavor, marinate the chicken for at least 30 minutes. You can go up to 2 hours for a deeper taste. Avoid marinating for more than 2 hours, as the lime juice can start to break down the chicken, making it mushy. This step adds zest and helps tenderize the meat. Yes, you can make these tacos ahead of time! Here are some tips: - Chicken: Grill the chicken and store it in the fridge for up to 3 days. - Tortillas: Warm them just before serving to keep them fresh. - Toppings: Prep your toppings like avocado and salsa, but add them right before serving. This way, you can enjoy a quick and delicious meal anytime! You now have a clear guide to making delicious cilantro lime chicken tacos. We covered the key ingredients, marination steps, and grilling tips. Don't forget the optional toppings; they add great flavor and texture. Experiment with different proteins and herbs to create your perfect taco. Enjoy these tacos fresh or store leftovers wisely. With a little practice, you'll impress anyone with your cooking. Dive in, have fun, and make it your own!

Cilantro Lime Chicken Tacos

Delicious tacos filled with marinated grilled chicken, fresh cilantro, and topped with avocado and salsa.
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 pound boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 0.25 cup fresh lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.25 cup fresh cilantro, chopped
  • 8 small corn tortillas
  • 1 cup shredded cabbage or lettuce
  • 1 whole avocado, sliced
  • 1 serving salsa or pico de gallo for topping

Instructions
 

  • In a large bowl, whisk together olive oil, lime juice, minced garlic, ground cumin, chili powder, salt, and black pepper.
  • Add the chicken thighs to the bowl and coat them evenly with the marinade. Cover and let marinate in the refrigerator for at least 30 minutes or up to 2 hours for more flavor.
  • Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and grill for about 5-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C). Once cooked, let the chicken rest for a few minutes before slicing.
  • While the chicken is resting, warm the corn tortillas on a dry skillet over medium heat for about 30 seconds on each side until they are pliable.
  • Slice the grilled chicken into strips and toss with fresh chopped cilantro.
  • Assemble the tacos: place a few strips of chicken on each tortilla, top with shredded cabbage or lettuce, avocado slices, and salsa or pico de gallo.
  • Garnish with extra cilantro, if desired, and squeeze a little more lime juice over the assembled tacos for a zesty finish.

Notes

Serve the tacos on a colorful platter with lime wedges on the side for an appealing presentation. You can also wrap some parchment paper around the base of the tacos for a fun street-food look!
Keyword chicken, cilantro, grilled, lime, tacos