Cilantro Lime Chicken Tacos are perfect for Cinco de Mayo, Taco Tuesday or anytime, and this recipe for chicken tacos is easy, too! Topped with Black Bean Salsa, this is one taco your family will ask for again and again.
(Next time, try this BBQ Chicken Tacos Recipe).
Jump to:
You'll love the bold delicious flavors you can get from searing your chicken to lock in the flavor. I use an indoor grill when the weather is bad, but you can use a charcoal or gas grill also.
This is a fun kid-friendly recipe idea to make together as a family. Kids usually enjoy making their own meals and these lime chicken tacos are sure to please.
Introducing your kids to lime will also help inspire a love of a healthy option that can be added to nearly any meal. The sweet lime taste combined with the grilled chicken flavor will surely make your taste buds happy.
We love tacos so much, and these Steak Tacos with guac are super tasty, too.
💭 Frequently Asked Questions
Here are some questions (and answers!) readers often ask about this recipe.
Eating chicken is really great for your health. The great thing about chicken is that many kids enjoy this poultry option because there are so many ways you can cook it up beside the lime chicken tacos shared today. Chicken is high in protein which can help build your muscles.
The B Vitamins found in chicken have been proven to help fight cataracts, eliminate weakness and regulate digestion. In addition, chicken has Vitamin D which helps your eyesight as well as helping to eliminate anemia.
Eating a diet high in protein helps with weight loss, which is why eating chicken is truly a beneficial option for your lifestyle.
🧂 Ingredients
- Chicken breast
- Limes, honey, salt, and pepper
- Fresh Cilantro
- Avocado
- Lime Wedges and Lime juice
- Tortilla shells (soft)
- Plates, serving bowls, and utensils
From the pantry: chili powder paprika, onion powder, garlic powder, ground cumin, and ground coriander.
🔪Instructions
This is meant to be a brief overview of the recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
- In a large resealable bag, combine the chicken breasts, lime juice and seasonings. Seal carefully and shake to combine the flavors.
- Let marinate at least 1 hour in the refrigerator (you can marinate overnight for maximum flavor).
- Heat your grill to SEAR. Place the corn on the cob on the grill, rotating every couple of minutes. Remove from the grill and place into a resealable bag while you cook the chicken.
- Place the chicken breasts on the grill and discard the remaining marinade. Cook for 2-3 minutes, rotating the breast for sear marks. Flip and repeat.
- Reduce the heat to 350-degrees F and close the lid. Let the chicken cook for a couple more minutes until juices run clear. Remove from the grill and let rest before slicing.
- While the chicken is resting, set the heat on the grill back to SEAR and place the tortillas on the grill for a minute or so on each side. Wrap in a clean kitchen towel to keep them warm.
For these tacos, I made an easy grilled corn and black bean salsa.
The easiest way, I think, to take corn off the cob is to put a cereal bowl upside down inside of a larger mixing bowl. Place the corn upright on the smaller bowl and cut vertically.
The kernels will fall into the larger bowl and you won't have a giant mess! Remove the cereal bowl and add the olive oil, red onion, black beans, and lemon juice. Season with salt and pepper to taste. Toss together to combine.
Fill each soft tortilla with the grilled chicken and top with the avocado, red onion, corn and black bean mixture. Garnish with fresh cilantro and lime wedges and serve immediately.
Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Be sure to check out my Juggling Act Mama Storefront on Amazon where you'll find all kinds of great products to make your life easier! Thanks so much for being a part of Juggling Act Mama ❤
📖 Variations
We recommend that you try our chili lime chicken tacos for the first time just as it is written for the best results, because that is how the recipe has been tested.
However, the next time you make it, you might consider one of these different ways of making this great recipe.
- Instead of the black bean salsa, try a homemade salsa like Pineapple Mango Salsa or Sweet Corn, Tomato and Avocado Salsa.
- Use leftover shredded chicken or rotisserie chicken instead of grilled chicken.
- Add your favorite toppings like an avocado crema, cotja cheese, sliced red onions, diced bell peppers, etc.
🍴 Serving Suggestions
- Triple Berry Margarita or non-alcoholic Watermelon Agua Fresca are both delicious beverages for taco night!
- Cilantro Lime Rice makes a great side dish if you're feeding a big crowd.
- Serve with a side of Simple Homemade Guacamole and tortilla chips.
If you're looking to take your taco bar up a notch, check out these delicious Taco Bar Side Dishes that will complement your meal perfectly. From guacamole to refried beans and more, we've got you covered. No one will be able to resist these tasty sides!
😋 Similar Recipes
Here are some more great recipes every taco-lover needs!
- BBQ Chicken Tacos - simple slow cooker recipe.
- Baja Tacos - battered and fried white fish with a tasty slaw.
📋 Cilantro Lime Chicken Tacos
Not ready to make our delicious chicken tacos yet? Don’t forget to pin this recipe for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Cilantro Lime Chicken Tacos
As an Amazon Associate, I earn from qualifying purchases.
Ingredients
- 4 large boneless skinless chicken breasts
- ¼ cup fresh lime juice divided
- 1 teaspoon honey
- 1 teaspoon salt
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- Salt and black pepper to taste
For the filling
- 2 teaspoons olive oil
- 1 tablespoon lime juice
- 2 tablespoon red onion diced
- 2 ears of corn shucked
- ½ cup black beans rinsed
- 1 tablespoon red pepper diced
- 1 tablespoon orange pepper diced
- 1 teaspoon ground coriander
- 1 teaspoon jalapeno minced
- 1 clove garlic minced
- Salt and black pepper to taste
- Soft taco flour tortillas
For Serving
- 1 avocado cut into chunks
- 1 plum tomato chopped
- Fresh cilantro minced
- Lime wedges
Instructions
- In a large resealable bag, combine the chicken breasts, lime juice and seasonings. Seal carefully and shake to combine the flavors. Let marinate at least 1 hour in the refrigerator (you can marinate overnight for maximum flavor).4 large boneless, ¼ cup fresh lime juice, 1 teaspoon honey, 1 teaspoon salt, 1 teaspoon chili powder, ½ teaspoon paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon ground cumin, ¼ teaspoon ground coriander, Salt and black pepper to taste, 2 teaspoons olive oil, 1 teaspoon ground coriander, 1 clove garlic
- Heat your grill to SEAR. Place the corn on the cob on the grill, rotating every couple of minutes. Remove from the grill and place into a resealable bag while you cook the chicken.
- Place the chicken breasts on the grill and discard the remaining marinade. Cook for 2-3 minutes, rotating the breast for sear marks. Flip and repeat.
- Reduce the heat to 350-degrees F and close the lid. Let the chicken cook for a couple more minutes until juices run clear. Remove from the grill and let rest before slicing.
- While the chicken is resting, set the heat on the grill back to SEAR and place the tortillas on the grill for a minute or so on each side. Wrap in a clean kitchen towel to keep them warm.
- The easiest way, I think, to take corn off the cob is to put a cereal bowl upside down inside of a larger mixing bowl. Place the corn upright on the smaller bowl and cut vertically. The kernels will fall into the larger bowl and you won’t have a giant mess! Remove the cereal bowl and add the olive oil, red onion, black beans, and lemon juice. Season with salt and pepper to taste. Toss together to combine.
- Fill each soft tortilla with the grilled chicken and top with the avocado, red onion, corn and black bean mixture. Garnish with fresh cilantro and lime wedges and serve immediately.1 tablespoon lime juice, 2 tablespoon red onion, 2 ears of corn, ½ cup black beans, 1 tablespoon red pepper, 1 tablespoon orange pepper, 1 teaspoon jalapeno, Salt and black pepper to taste, Soft taco flour tortillas, 1 avocado, 1 plum tomato, Fresh cilantro, Lime wedges
For best results, be sure to check our Tips and FAQs above with important tips and questions that can help your delicious recipe come out perfectly.
We'll never share your email or send you spam.
Daphne says
Oh my goodness! These look so amazing 🙂
And thanks for the giveaway!
Kimberly Pemrich says
Wow I cant wait to try this recipe! I sure could use the indoor grill. Living in NW PA the weather is snowing one day and &0 with thunderstorms the next day.
GiGi Eats says
My husband and I just moved into a new place and the BIGGEST DOWNFALL is that....... We don't have outdoor space for a grill, so winning this would kick butt!
Kelley says
I love chicken tacos!!!
KC Coake says
These look so delish! I love that you can make them any day no matter the weather with the indoor grill.
Heather Luckhurst says
This grill looks so handy!! Love your recipe - so yummy!
Erlene says
I love all the healthy ingredients you used in this chicken taco recipe. Pinned and will be including this in a taco roundup.