Chili Lime Chicken Tacos

These chili lime chicken tacos are easy and full of flavor! Serve them with roasted corn, onion, black beans and drizzle with some avocado dressing!

Chili Lime Chicken Tacos | lifemadesimplebakes.com

Chicken tacos are a staple at our house. We eat them a few times a month, and mix up all of the “extras” each time for something a little different. The marinade however, is usually the same. A well-seasoned citrusy blend of ingredients that always yields flavorful, juicy results. It never disappoints!

Chili Lime Chicken Tacos | lifemadesimplebakes.com

What I love most about this marinade is that you can leave the chicken sitting in it for 30 minutes or up to a full day. It just depends on your time frame. I’ve only done the full 24 hours once, because lets be honest, I’m a hot mess and I can never remember to prep it the day before. If you’re only going to do 30 minutes, take your chicken out of the fridge, and let it marinate at room temperature for the full 30 minutes. You’ll get a much better sear (without it burning) and your chicken will be a lot juicier!

Chili Lime Chicken Tacos | lifemadesimplebakes.com

Let’s talk about cooking options, shall we? We don’t own an outdoor grill. Yikes. I know, I know, that’s crazy, but we always go back and forth on how much it would get used and if it’d be a good investment. Sooo…. we use an indoor grill or our grill pan set over the gas stovetop. They both work wonderfully. If you don’t have either of those, you could simply pan sear them or cook them in the oven. Grilling adds more flavor but isn’t a complete deal breaker- trust me! Just make sure the chicken breasts get nice and crispy on the outside and remain tender on the inside. I usually pull mine off when it reaches an internal temperature of 160 degrees, cover it with foil, and let it rest on the cutting board for 5 minutes before slicing it up.

Chili Lime Chicken Tacos | lifemadesimplebakes.com

We almost always use this chili lime chicken for tacos, but sometimes we’ll toss the leftovers in quesadillas or on nachos! It’s super easy to make, flavorful without being too spicy for the kiddos, and always gets devoured. It’s a great recipe to keep in your collection!

Chili Lime Chicken Tacos | lifemadesimplebakes.com

Chili Lime Chicken Tacos Recipe

These chili lime chicken tacos are easy and full of flavor! Serve them with roasted corn, onion, black beans and drizzle with some avocado dressing!
4.85 from 13 votes
Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Servings: 4 servings
Calories: 471kcal
Print Recipe

Ingredients

  • 1- 1 1/2 lb chicken breasts
  • 1/4 cup lime juice - divided
  • 2 tbsp canola oil - OR vegetable oil
  • 1 tsp jalapeno - minced
  • 1 tsp honey
  • 1 tsp salt
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 1/4 tsp coriander
  • 1/4 tsp cayenne pepper*
  • 1/4 tsp ground black pepper
For the Filling
  • 2 tsp olive oil
  • 2 tbsp red onion - chopped
  • 1/2 cup frozen corn
  • 1/2 cup black beans - rinsed
  • 1/4 tsp salt
  • pinch ground black pepper
  • soft taco flour tortillas
Optional Garnishes
  • fresh cilantro - chopped
  • avocado - chopped into chunks
  • avocado dressing
  • lime wedges

Instructions

  • In a ziplock bag, add the half of the lime juice and ALL of the remaining marinade ingredients. Close and gently shake to combine. Open, add chicken, close and toss to coat chicken evenly. Refrigerate for up to 24 hours, allow to sit at room temperature for 30 minutes before cooking (NOTE: if you plan on doing the minimum of 30 minutes, just leave it at room temperature instead of refrigerating).
  • STOVETOP: Set a large non-stick skillet over medium-high heat. When the oil is hot, add the chicken and cook for 5 minutes, or until browned on one side. Flip chicken and reduce heat to medium. Cook for approximately 5-8 minutes or until chicken is reaches an internal temperature of 160 degrees. Transfer to a cutting board, cover with aluminum foil, and let rest for 5 minutes before slicing. Garnish with remaining lime juice and a bit of zest, if desired.
  • GRILL: Grease and preheat the grill to medium heat, about 400 degrees. Grill chicken undisturbed for for 5-7 minutes per side, or until chicken is reaches an internal temperature of 160 degrees. Transfer to a cutting board, cover with aluminum foil, and let rest for 5 minutes before slicing. Garnish with remaining lime juice and a bit of zest, if desired.
  • Meanwhile, in a large non-stick skillet set over medium heat, add olive oil. When the oil is hot, add the onion and saute until translucent. Add the corn and cook for 5 minutes, then the rinsed black beans. Season with salt and pepper, cook for 3 minutes; keep warm.
  • To assemble, place chicken and filling in soft taco size flour tortillas. Garnish with cilantro, avocado chunks, avocado dressing, and serve with lime wedges, if desired.

Notes

*Use 1/8 of a teaspoon for a less spicy marinade.
-Try swapping out the corn and black beans for a fresh pineapple mango salsa!

Nutrition

Serving: 4g | Calories: 471kcal | Carbohydrates: 14g | Protein: 63g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 181mg | Sodium: 1070mg | Potassium: 1217mg | Fiber: 3g | Sugar: 2g | Vitamin A: 487IU | Vitamin C: 11mg | Calcium: 20mg | Iron: 2mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. I made this tonight and it was amazing! Did you have a recipe for the avocado dressing or use store bought? 

  2. LOVED this… the chicken was fantastic. Will definitely be making this again. We had this on corn tortillas with avocado, cotija cheese, tomato, corn, beans, and mixed greens and absolutely loved it. This marinade was amazing.

  3. You should better label the ingredients. It says “In a ziplock bag, add the half of the lime juice and ALL of the remaining marinade ingredients”. I added the oil to the marinade, only to realize too late that it was meant for the cooking…

  4. Home-run! I cut the chicken in small pieces for only 3 hour marinade. i added a little extra of each seasoning for greater impact. I put the oil in the marinade as well, but then didn’t need as much to cook it.
    Delish. Thanks! Excellent add to
    our rotation

  5. These were fantastic! That marinade is the bomb! Tripled the recipe for a taco bar and it was a hit!

  6. I only made the chicken and I loved it the flavor of this recipe, it was delicious! I thought I grabbed flour tortillas at the store but turns out they were white corn tortillas. Still delicious! Next time I make this I will pound the thicker side of the chicken a little with a meat tenderizer before I marinate so that the flavor gets into the meat little better. I marinated for about 4 hours.

  7. This was AMAZING! I did EXACTLY what the recipe said…did not change anything and it was BEYOND perfect. WOZERS…thank you for this yummy recipe!

  8. I made this and it was very delicious. Definitely recommend. I wrapped them in lettuce wraps. Definitely will make again. 

  9. I pulled bits and pieces from this recipe for my chicken lime guac burritos – used ground chicken instead of cubed, marinated overnight w/ all ingredients minus the honey and used a dab of sambal oelek chili paste rather than chili powder; browned chicken and then added refried beans to the juice in the pan and heated; made a homemade guac and piled up the beans, then chicken, then guac, then red cabbage slivers and shredded carrots and finished with a cilantro avocado dressing. Holy cannoli, the seasonings on the chicken were great and made the beans taste divine. Not too hot, not too mild. This was a huge hit. Thank you for the inspiration!

  10. Are you able to make the chicken in a crockpot and shred the chicken for tacos? It’s a lot easier for me but I’m worried about the juiciness…. any thoughts?

  11. I prepped the whole thing and took it camping. The chicken actually marinated for a couple of days. All we had to do was grill the chicken and cook the bean mixture. Since everything was cut up ahead of time, it was really easy as well as delicious. i made your green goddess dressing ahead of time too.  This will become a standard for our RV trips in the future. 

  12. This marinade on for a couple hrs. made the grilled chicken so great. Even with the basic taco toppings they were DELICIOUS! Wish I had doubled the recipe for leftovers. Keeper! thanks!