Cilantro Lime Grilled Chicken Tacos

three chicken tacos on a white rectangular plate topped with pico de gallo, cilantro and queso fresco. A half a lime can be seen in the background.

5 from 1 vote

Cilantro Lime Grilled Chicken Tacos

This easy Grilled Chicken Tacos recipe comes together quickly with marinated and grilled chicken, warmed tortillas, fresh pico de gallo and your choice of toppings. A fiesta of flavors in every bite, these delicious chicken tacos are perfect for weeknight dinners or weekend backyard barbecues!

Course Main Course, Main Dish

Cuisine American, Mexican

Keyword chicken taco recipe, chicken tacos, chicken tacos recipe, grilled chicken tacos

Prep Time 10

Cook Time 12

Marinating Time 30

Servings

Calories 188kcal

Author Trish - Mom On Timeout

Ingredients

Chicken Marinade

1 pound boneless skinless chicken breasts 3 to 4 breasts
1 teaspoon salt
1 teaspoon pepper or lemon pepper for more flavor
¼ cup cilantro minced
3 tablespoons olive oil
3 tablespoons lime juice about two large limes
1 tablespoon taco seasoning

Tacos

10 to 12 4 to 5 inch flour tortillas or corn tortillas

Toppings

pico de gallo
queso fresco
cotija cheese
cilantro
lime juice
sour cream
avocados or guacamole

Instructions

Prepare Chicken

Season chicken with salt and pepper and place in a large ziploc bag.
1 pound boneless skinless chicken breasts, 1 teaspoon salt, 1 teaspoon pepper
Add the cilantro, olive oil, lime juice and taco seasoning. Close the bag, removing any extra air, and gently massage marinade into the chicken.
¼ cup cilantro, 3 tablespoons olive oil, 3 tablespoons lime juice, 1 tablespoon taco seasoning
Marinate for at least 30 minutes and up to 2 hours in the refrigerator.
Prepare the grill by heating it to roughly 350°F-400°F.
Place the chicken breasts on the grill and cook on each side for 6 minutes, until the core temperature of the chicken reads 165°F.
Let the chicken rest for 5 minutes. Cut into strips or dice into small pieces.

Assemble Tacos

Warm tortillas or char slightly over an open flame (our favorite way if using corn tortillas).
10 to 12 4 to 5 inch flour tortillas
Assemble tacos by placing chicken in the center of each tortilla. Top with pico de gallo and any other toppings.
pico de gallo, queso fresco, cotija cheese, sour cream, avocados or guacamole
Plate and serve with a garnish of cilantro and a side of lime wedges, optional.
cilantro, lime juice

Notes

See post above for baking and stovetop instructions for cooking chicken.

Storage Information

Make Ahead: The chicken can be marinated up to a day in advance for enhanced flavor but do not add the lime until 2 hours before you plan on cooking or it will make the chicken tough.
Refrigeration: Store leftover chicken and toppings in separate containers in the fridge for up to 3 days.
Freezing: The cooked chicken can be frozen for up to 3 months in an airtight, freezer safe, ziploc bag. Thaw in the refrigerator before reheating.

Cilantro Lime Crema

3 tablespoons mayonnaise
⅓ cup sour cream
1 tablespoon lime juice
1 teaspoon lime zest
2 tablespoons cilantro, minced
1/4 teaspoon kosher salt

Combine all of the ingredients and chill for at least 30 minutes.

Nutrition