Chili Lime Chicken Tacos

I’m a big fan of chicken tacos! Chicken is tossed with a tasty and flavorful marinade, chilled in the fridge for hours or overnight, then grilled, baked or pan-seared until cooked through, and then cut into small pieces and serve onto tortillas. They just arouse all my taste buds in just a serving. And, chili lime chicken tacos is among our favorite chicken tacos. Let’s discover what they are!

Chicken breasts are marinated with lime juice and a number of seasonings, refrigerated for a day, seared until browned and cooked through, chopped in bite-sized pieces, then topped over flour tortillas, along with cooked corn and black bean. The food finishes off with layer of cilantro and avocado chunks, and drizzles of avocado dressing on top. Who can resist them? My family fall for them right with the first try.

If you are finding something savory and impressive to jazz up chicken meals, just give these chili lime chicken tacos a try. They’re a great main course for both family meals and gatherings. Not just that, these are ready to serve in just 45 minutes once you prepare the chicken the night before. Ready to make good ones of your own? Here we go!

Chili Lime Chicken Tacos

Recipe by Sandra MyersCourse: Dinner, MainCuisine: AmericanDifficulty: Medium

Servings

4-6

servings

Prep time

30

minutes

Cooking time

15

minutes

If you are finding something savory and impressive to jazz up chicken meals, just give these chili lime chicken tacos a try.

Ingredients

• For Chicken and Marinade

• 1 – 1½ lb. chicken breasts

• 2 tbsp. canola or vegetable oil

• ¼ c. lime juice, divided

• 1 tsp. minced jalapeno

• 1 tsp. chili powder

• ½ tsp. paprika

• 1 tsp. honey

• 1 tsp. salt

• ¼ tsp. cumin

• ¼ tsp. coriander

• ¼ tsp. cayenne pepper

• ¼ tsp. ground black pepper

• ½ tsp. onion powder

• ½ tsp. garlic powder

• For Filling

• Soft taco flour tortillas

• ½ c. frozen corn

• ½ c. black beans, rinsed

• 2 tbsp. chopped red onion

• 2 tsp. olive oil

• ¼ tsp. salt

• pinch ground black pepper

• For Garnish (Optional)

• Avocado chunks

• Avocado dressing

• Chopped fresh cilantro

• Lime wedges

Directions

• Gather half of lime juice and all other marinade ingredients in a ziplock bag. Close and gently shake to combine.
• Add in chicken, close and toss to coat chicken evenly. Chill in fridge for 24 hours, remove and let it rest at room temperature for 30 minutes before cooking.
• Heat oil in large non-stick skillet over medium-high heat. Add chicken and sear until browned, about 5 minutes per side.
• Reduce heat to medium and cook for more 5-8 minutes, until chicken 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.
• Heat olive oil in another non-stick skillet set over medium heat. Add onion and fry until translucent.
• Add corn and cook for 5 minutes, then add in rinsed black beans. Season with salt and pepper, cook for an additional 3 minutes; keep warm.
• To serve, add chicken and filling taco flour tortillas. Garnish with cilantro, avocado chunks, avocado dressing, and serve with lime wedges, if desired.
• Enjoy!

Notes

• You may also turn on a grill and cook your chicken on it. Grill at 400 degrees for 5-7 minutes pre side.