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Chicken Tacos with avocado, corn, and tomatoes.
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Cilantro Lime Chicken Tacos

You'll love the seared chicken, grilled corn and zesty lime in these amazing tacos!
Course Main Course
Cuisine Mexican
Keyword Cilantro Lime Chicken Tacos
Servings 8
Calories 224kcal
Author Ang Paris

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
  • 4 ears corn on the cob

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
  • Place the corn on the cob on the preheated grill, rotating every couple of minutes. Remove from the grill and place into a resealable bag or container while you cook the chicken.
    4 ears corn on the cob
  • 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 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 tortillas on the grill for a minute or so on each side. Wrap in a clean kitchen towel to keep them warm.
  • In a medium bowl, combine the corn and black bean salsa ingredients. Toss to combine.
    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
  • 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.
    Fresh cilantro, Lime wedges

Nutrition

Calories: 224kcal | Carbohydrates: 12g | Protein: 27g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 433mg | Potassium: 697mg | Fiber: 4g | Sugar: 3g | Vitamin A: 399IU | Vitamin C: 13mg | Calcium: 20mg | Iron: 1mg