Turn ordinary tacos into something extraordinary with these Chili Lime Chicken Tacos. Quick to prepare, they are filled with roasted corn, black beans, and topped with a tangy avocado dressing.
These Chili Lime Chicken Tacos are bold, fresh, and packed with flavor, featuring juicy chicken marinated in zesty lime juice, warm spices, and a hint of heat. The chicken cooks up tender and slightly charred, making it the perfect filling for warm tortillas topped with roasted corn, black beans, and a creamy avocado dressing.
I love serving these tacos alongside my Restaurant Style Black Beans, Cilantro Lime Rice, and Restaurant Style Guacamole.
Table of Contents
Why We Love These Chicken Tacos
- Packed with lean protein and fresh ingredients, Chili Lime Chicken Tacos are a nutritious meal choice.
- Chili Lime Chicken Tacos recipe can be made ahead of time, making it convenient for meal prep.
- These tacos go well with a range of sides like rice, salad, or chips, making it quite versatile.
Recipe Ingredients
- Chili Powder: Provides a smoky, mildly spicy flavor that gives the tacos their distinctive heat and depth.
- Jalapeno: Offers a fresh, spicy kick to the marinade.
- Paprika: Adds a mild, sweet pepper flavor with a hint of smokiness.
See the recipe card for full information on ingredients and quantities.
Variations
Include fresh cilantro for a burst of herbal freshness, creamy avocado chunks for a rich and smooth texture, and a drizzle of avocado dressing for a tangy, creamy element. For extra heat, add sliced jalapeños or a dash of your favorite hot sauce. You can also top your tacos with sour cream, Pico de Gallo, red onion, or white onion. For cheese lovers, Cotija cheese is an excellent choice.
How to Make Chili Lime Chicken Tacos
Step 1: In a Ziplock bag, add 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 the chicken evenly. Refrigerate for up to 24 hours, allowing it 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).
Step 2: 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 the chicken and reduce heat to medium. Cook for approximately 5-8 minutes or until chicken reaches an internal temperature of 160°F (71°C). 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.
Step 3: GRILL: Grease and preheat the grill to medium heat, about 400°F (204°C). Grill chicken undisturbed for 5-7 minutes per side, or until chicken reaches an internal temperature of 160°F (71°C). 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.
Step 4: Meanwhile, in a large non-stick skillet set over medium heat, add olive oil. When the oil is hot, add the onion and sauté 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.
Step 5: To assemble, place chicken and filling in soft taco-sized flour tortillas. Garnish with cilantro, avocado chunks, avocado dressing, and serve with lime wedges, if desired.
Expert Tips
- Preventing Dry Chicken: Marinate the chicken properly and avoid overcooking it. Use a meat thermometer to ensure it reaches the correct internal temperature and let it rest for a few minutes before slicing. This helps retain moisture and flavor.
- Uniform Chicken Pieces: Cut chicken breasts into uniform thickness before marinating. This ensures even cooking and prevents some pieces from becoming overcooked while others remain undercooked.
FAQs
Chili Lime Chicken pairs well with a variety of sides such as Mexican rice, black beans, grilled vegetables, or a fresh green salad. These options complement the flavors and make for a well-rounded meal.
Yes, chicken thighs can be used instead of breasts. They offer a juicier and more flavorful alternative. Adjust cooking times as needed, ensuring the internal temperature reaches 160°F (71°C).
Storage Info
To STORE Chili Lime Chicken Tacos, place the cooked leftover chicken in an airtight container and refrigerate for up to 3 days. You can also FREEZE the chicken for up to 3 months.
To REHEAT, thaw the frozen chicken in the refrigerator overnight and warm it in a skillet over medium heat until heated through, or microwave it in short bursts, stirring occasionally. Store toppings separately and assemble tacos just before serving to maintain freshness.
More Delicious Taco Recipes You’ll Love
Chili Lime Chicken Tacos 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 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 the chicken evenly. Refrigerate for up to 24 hours, allowing it 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 the chicken and reduce heat to medium. Cook for approximately 5-8 minutes or until chicken reaches an internal temperature of 160°F (71°C). 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°F (204°C). Grill chicken undisturbed for 5-7 minutes per side, or until chicken reaches an internal temperature of 160°F (71°C). 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 sauté 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-sized flour tortillas. Garnish with cilantro, avocado chunks, avocado dressing, and serve with lime wedges, if desired.
The chicken marinade is SO GOOD! The combination of all the flavors was amazing!
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!
Oh, I love to hear that! So, glad you liked it! Thank you so much for letting me know!
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.
Perfect for camping! It’s so nice to have it all prepped & ready!
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?
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!