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5 from 1 vote

Grilled Chicken Tacos Recipe

The chili lime marinade creates the most flavorful chicken, ready to grill and fill your tacos.
Prep Time15 minutes
Cook Time15 minutes
Marinade Time1 hour
Total Time1 hour 30 minutes
Course: Dinner
Cuisine: Mexican
Servings: 4 people
Author: Becky Hardin

Equipment

  • Grill or Indoor Grill Pan

Ingredients

For the Chicken

  • 1½ pounds boneless, skinless chicken breasts
  • ¼ cup olive oil
  • ¼ cup fresh lime juice (from 2 limes)
  • 1 teaspoon lime zest (from ½ lime)
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • ½ teaspoon Mexican oregano
  • 1 teaspoon kosher salt
  • Ground black pepper to taste

For the Slaw

  • ¼ cup plain Greek yogurt
  • 2 tablespoons lime juice (from 1 lime)
  • ½ teaspoon ground cumin
  • Kosher salt and freshly ground black pepper to taste
  • 2 cups shredded green cabbage
  • ¼ cup chopped fresh cilantro
  • 2 green onions thinly sliced
  • 1 jalapeño pepper thinly sliced

For the Tacos

  • 8 corn tortillas
  • 1 avocado sliced
  • ½ cup queso fresco
  • Salsa or hot sauce, optional

Instructions

  • In a medium bowl, whisk the olive oil, lime juice, lime zest, chili powder, cumin, oregano, salt, and pepper together.
    ¼ cup olive oil, ¼ cup fresh lime juice, 1 teaspoon lime zest, 1 tablespoon chili powder, 2 teaspoons ground cumin, ½ teaspoon Mexican oregano, 1 teaspoon kosher salt, Ground black pepper
    marinade for grilled chicken tacos in a glass bowl.
  • Pat the chicken dry and place them in a Ziplock bag.
    1½ pounds boneless, skinless chicken breasts
  • Pour the marinade over the chicken, zip the bag, and massage until the chicken is well coated. Place in the fridge for at least 1 hour to marinate.
    marinating chicken breasts in a ziplock bag.
  • In a large bowl, whisk the greek yogurt, lime juice, cumin, salt and pepper. Add in the cabbage, cilantro, green onions, jalapeno and toss to combine. Refrigerate until ready to serve.
    ¼ cup plain Greek yogurt, 2 tablespoons lime juice, ½ teaspoon ground cumin, Kosher salt and freshly ground black pepper, 2 cups shredded green cabbage, ¼ cup chopped fresh cilantro, 2 green onions, 1 jalapeño pepper
    slaw in a glass bowl.
  • Heat your grill or grill pan over medium-high heat. Brush (or spray if using a grill pan) with oil. Grill the chicken until cooked through, about 5 minutes per side. Set aside on a plate and tent with foil to keep warm.
    2 grilled chicken breasts in a square cast iron grill pan.
  • Grill the tortillas to warm through, 1-2 minutes per side.
    8 corn tortillas
    2 grilled corn tortillas in a square cast iron grill pan.
  • Slice the chicken into strips. Assemble the tacos with chicken, slaw, avocado, queso and optional salsa or hot sauce. Enjoy!
    1 avocado, ½ cup queso fresco, Salsa

Video

Notes

  • For the chicken, you can also use thighs or tenders. For thighs, they will need to grill for longer.
  • If you can't find Mexican oregano, opt for marjoram (not regular oregano)!
  • The chicken can marinate for up to 6 hours.
  • For a milder slaw, half, deseed, and then mince the jalapeño. Add as little or as much as you’d like.
  • Let the chicken rest for at least 5 minutes after grilling to seal in the juices.
  • Nutritional information does not include optional ingredients.
Storage: Store grilled chicken tacos in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 2tacos | Calories: 590kcal | Carbohydrates: 35g | Protein: 45g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 1550mg | Potassium: 1192mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1074IU | Vitamin C: 32mg | Calcium: 204mg | Iron: 3mg