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Cilantro Lime Grilled Chicken Tacos

Bright cilantro-lime marinated grilled chicken served in warm tortillas with your favorite toppings.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Servings: 5 servings

Ingredients

  • 1 pound boneless skinless chicken breasts about 3 to 4 breasts
  • 1 teaspoon salt
  • 1 teaspoon black pepper or lemon pepper for more flavor
  • 1/4 cup cilantro minced
  • 3 tablespoons olive oil
  • 3 tablespoons lime juice about two large limes
  • 1 tablespoon taco seasoning
  • 10 to 12 tortillas 4 to 5 inch flour or corn tortillas
  • pico de gallo
  • queso fresco
  • cotija cheese
  • cilantro for garnish
  • lime wedges or extra lime juice
  • sour cream
  • avocados or guacamole
  • 3 tablespoons mayonnaise optional (from notes)
  • 1/3 cup sour cream optional (from notes)
  • 1 tablespoon lime juice optional (from notes)
  • 1 teaspoon lime zest optional (from notes)
  • 2 tablespoons cilantro minced, optional (from notes)
  • 1/4 teaspoon kosher salt optional (from notes)

Instructions

  • Season the chicken breasts evenly with 1 teaspoon salt and 1 teaspoon pepper and place them in a large resealable bag.
  • In the bag add 1/4 cup minced cilantro, 3 tablespoons olive oil, 3 tablespoons lime juice, and 1 tablespoon taco seasoning. Remove excess air and seal, then massage the marinade into the chicken until evenly coated.
  • Refrigerate and marinate the chicken for at least 30 minutes and up to 2 hours (do not add additional lime earlier than 2 hours before cooking to avoid toughening the meat).
  • Preheat your grill or grill pan to medium-high heat (about 350–400°F).
  • Grill the chicken breasts 6 minutes per side, or until an instant-read thermometer inserted into the thickest part reads 165°F.
  • Transfer the chicken to a cutting board and let rest 5 minutes, then slice into strips or dice.
  • Warm the tortillas on the grill or char them slightly over an open flame if using corn tortillas.
  • Assemble each tortilla with grilled chicken and top with pico de gallo, queso fresco or cotija, sour cream, avocado or guacamole, and extra cilantro and lime juice as desired.

Equipment

  • Large resealable bag or shallow dish
  • Grill or Grill Pan
  • Meat Thermometer
  • Tongs
  • Cutting board and knife
  • Small bowls for toppings (optional)

Notes

  • Marinate the chicken up to 24 hours for more flavor but delay adding extra lime until 2 hours before cooking.
  • Store leftover chicken and toppings separately in the refrigerator for up to 3 days.
  • Cooked chicken can be frozen up to 3 months in an airtight freezer bag.
  • Optional lime-cilantro sauce: whisk 3 tablespoons mayonnaise, 1/3 cup sour cream, 1 tablespoon lime juice, 1 teaspoon lime zest, 2 tablespoons minced cilantro, and 1/4 teaspoon kosher salt.