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To make these tasty cilantro lime chicken street tacos, you need: - 1 lb boneless, skinless chicken thighs - Juice of 3 limes - Zest of 1 lime - 1/4 cup fresh cilantro, chopped - 3 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 8 small corn tortillas You can add these toppings for more flavor: - 1 avocado, sliced - 1/2 cup red cabbage, shredded - 1/4 cup diced red onion - Hot sauce - Extra cilantro for garnish If you need to swap some items, try these: - Use chicken breasts instead of thighs for a leaner option. - Lime juice can be replaced with lemon juice if needed. - Swap fresh cilantro with parsley for a milder taste. - Use taco shells instead of corn tortillas for a different twist. {{ingredient_image_1}} To start, you need to make the marinade. In a medium bowl, mix the juice and zest of 3 limes. Add 1/4 cup of chopped cilantro, 3 minced garlic cloves, 1 teaspoon of cumin, 1 teaspoon of chili powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir everything well until combined. Next, add 1 pound of boneless, skinless chicken thighs to the bowl. Make sure the chicken is fully coated with the marinade. Cover the bowl and place it in the refrigerator. Let the chicken marinate for at least 30 minutes. If you have time, marinate it for up to 2 hours for the best flavor. Once your chicken has marinated, it’s time to grill. Preheat your grill or grill pan to medium-high heat. When it’s hot, place the marinated chicken thighs on the grill. Grill the chicken for about 5-7 minutes on each side. You want the internal temperature to reach 165°F. The chicken should also have nice grill marks. After grilling, take the chicken off the heat. Let it rest for 5 minutes before slicing it into thin strips. This resting time keeps the juices in the chicken. Now, it’s time to put everything together. Start by warming your corn tortillas. You can do this on the grill or in a dry skillet for about 30 seconds on each side. This step makes the tortillas soft and easy to fold. Take a tortilla and place a few strips of grilled chicken in the center. Top it with sliced avocado, shredded red cabbage, and diced red onion. If you like a kick, drizzle some hot sauce on top. Finish by adding extra cilantro for a fresh touch. Enjoy your flavorful cilantro lime chicken street tacos! To get juicy, flavorful chicken, choose boneless, skinless chicken thighs. They stay moist during cooking. Marinate the chicken for at least 30 minutes. This helps the flavors to soak in. Use a grill at medium-high heat. Grill each side for 5-7 minutes. Check the chicken's temperature; it should reach 165°F. Let it rest for 5 minutes before slicing. This keeps it tender and juicy. Warm your corn tortillas before filling them. You can do this on the grill or in a dry skillet. Heat them for about 30 seconds on each side. This makes them soft and pliable. If they are cold, they can crack easily. Always stack the warmed tortillas on a plate and cover them with a cloth. This keeps them warm and moist until you are ready to serve. Serve your tacos with fresh avocado slices, shredded red cabbage, and diced red onion. These toppings add crunch and taste. You can also add hot sauce for extra heat. For a fresh touch, sprinkle cilantro on top. Pair the tacos with lime wedges for a zesty kick. Enjoy these tacos with friends or family for a fun meal! Pro Tips Marinate Longer for More Flavor: For the best flavor, marinate the chicken for at least 2 hours or even overnight in the refrigerator. This allows the flavors to penetrate deeply. Use a Meat Thermometer: To ensure your chicken is cooked perfectly, use a meat thermometer to check that it reaches an internal temperature of 165°F. Warm Tortillas Properly: Warming the corn tortillas makes them more pliable and helps prevent them from tearing. You can also wrap them in a clean kitchen towel to keep them warm after heating. Customize Your Toppings: Feel free to experiment with different toppings! Add diced tomatoes, jalapeños, or a squeeze of additional lime for a personalized touch. {{image_2}} You can easily swap chicken for other proteins. Shrimp is a fantastic choice. It cooks fast and pairs well with the lime and cilantro. You can also try pork or beef. Just adjust the cooking time. For pork, aim for a nice sear. With beef, use thin strips for quick grilling. For a vegan twist, use grilled mushrooms or jackfruit. Both have a meaty texture and soak up flavors well. You could also use marinated tofu. Cut it into cubes and grill until golden. These options keep your meal light and fresh while adding great taste. Want more heat? Add diced jalapeños to the marinade. You can also sprinkle chili flakes on the tacos. For a milder flavor, skip the chili powder. You can even use sweet bell peppers for crunch without the spice. Adjusting spice lets you cater to your taste. To store leftover chicken, place it in an airtight container. Make sure the chicken is cool before sealing. You can keep it in the fridge for up to three days. If you want it to last longer, consider freezing it. To reheat the chicken, use a skillet or microwave. In a skillet, heat on medium for about five minutes. Stir often to ensure even heating. In the microwave, place chicken in a bowl and cover it. Heat in 30-second intervals until warm. To freeze leftover tacos, separate the chicken from the tortillas and toppings. Place the chicken in a freezer-safe bag. Store the tortillas in a separate bag. You can freeze them for up to three months. When ready to eat, thaw in the fridge overnight. Then, reheat and assemble your tacos again! Yes, you can make the marinade ahead of time. Mix the lime juice, zest, cilantro, garlic, cumin, chili powder, salt, and pepper. Store it in the fridge for up to 2 days. This lets the flavors meld. Just add the chicken when you’re ready to cook. A gas grill works great for grilling chicken. It heats evenly and is easy to control. You can also use a charcoal grill for a smoky flavor. A grill pan on your stove also works. Just ensure it gets hot before adding the chicken. To make this dish gluten-free, use corn tortillas. They are naturally gluten-free. Check the package to ensure no gluten is present. Skip any sauces that contain gluten. Use fresh ingredients for the best taste. Yes, you can use different tortillas. Flour tortillas work well but may not be gluten-free. You can also try lettuce wraps for a low-carb option. Experiment with different styles to find your favorite! You learned about tasty tacos, from the main ingredients to cooking steps. You can choose toppings and substitutions that suit your taste. Grilling chicken can be easy with simple tips. Also, there are options for vegan eaters and ways to adjust spice levels. Leftovers can be stored and reheated for future meals. Keep these ideas in mind to enjoy your taco night. Now, get ready to impress everyone with your delicious tacos!

Cilantro Lime Chicken Street Tacos

Delicious street tacos filled with marinated chicken, fresh avocado, and crunchy cabbage.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs
  • 3 limes Juice
  • 1 lime Zest
  • 1/4 cup fresh cilantro, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 small corn tortillas
  • 1 avocado sliced
  • 1/2 cup red cabbage, shredded
  • 1/4 cup diced red onion
  • to taste Hot sauce and extra cilantro for garnish

Instructions
 

  • In a medium bowl, combine lime juice, lime zest, chopped cilantro, minced garlic, cumin, chili powder, salt, and black pepper to create a marinade.
  • Add the chicken thighs to the bowl. Coat the chicken thoroughly with the marinade and let it marinate in the refrigerator for at least 30 minutes (up to 2 hours for more flavor).
  • Preheat a grill or grill pan over medium-high heat. Once hot, add the marinated chicken thighs.
  • Grill the chicken for about 5-7 minutes on each side, or until the internal temperature reaches 165°F and the chicken is nicely charred.
  • Remove the chicken from the grill and allow it to rest for 5 minutes before slicing it into thin strips.
  • While the chicken is resting, warm the corn tortillas on the grill or in a dry skillet for about 30 seconds on each side until pliable.
  • Assemble the tacos by placing a few strips of chicken on each tortilla. Top with sliced avocado, shredded red cabbage, and diced red onion.
  • Drizzle with hot sauce if desired and sprinkle extra cilantro on top for garnish.

Notes

Marinate the chicken for longer for enhanced flavor.
Keyword chicken, cilantro, lime, street food, tacos