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Chili Lime Chicken Tacos | lifemadesimplebakes.com
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4.78 from 18 votes

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!
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 468kcal
Author: Andrea

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: 1serving | Calories: 468kcal | Carbohydrates: 14g | Protein: 63g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 181mg | Sodium: 1067mg | Potassium: 1244mg | Fiber: 3g | Sugar: 2g | Vitamin A: 434IU | Vitamin C: 11mg | Calcium: 30mg | Iron: 2mg