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Chili Lime Chicken Tacos

You'll love the seared chicken, grilled corn and zesty lime in these amazing tacos!
Author Ang Paris


  • 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


  • 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.
  • 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.