Chili Lime Grilled Chicken Tacos

$- 1 lb chicken breast, boneless and skinless - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon paprika - 2 limes (one for juice, one for wedges) - 3 tablespoons olive oil - 1 teaspoon garlic powder - Salt and pepper to taste - 8 small corn tortillas - 1 avocado, sliced - 1 cup red cabbage, shredded - Fresh cilantro, for garnish - Salsa of your choice, for serving When I make Chili Lime Grilled Chicken Tacos, I focus on fresh, quality ingredients. The chicken breast is essential. It cooks well and soaks up flavors. For the marinade, I use spices like chili powder, cumin, and paprika. These spices add a wonderful kick. Lime juice brightens the dish with its zing. Olive oil keeps the chicken moist. I also love adding garlic powder for extra depth. Next, the toppings bring the dish to life. Sliced avocado adds creaminess, while shredded red cabbage adds crunch. Fresh cilantro gives a burst of freshness. Salsa is a must! It adds flavor and heat, making each bite exciting. - Corn tortillas - Avocado and red cabbage - Salsa options I always choose small corn tortillas for my tacos. They have a lovely texture and flavor. I warm them up on the grill for a perfect char. For toppings, I recommend sliced avocado and red cabbage. They balance the spice of the chicken well. Salsa options can vary. You can use mild, medium, or hot, depending on your taste. - Fresh cilantro - Lime wedges For garnishes, fresh cilantro is my favorite. It adds a bright note that lifts the dish. Lime wedges are also a great touch. A squeeze of lime before eating enhances the flavor. Both garnishes make the tacos look vibrant too! {{ingredient_image_1}} To make the marinade, start by whisking together the spices. Use 2 tablespoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of paprika, and 1 teaspoon of garlic powder. Mix these with salt and pepper to taste. Next, squeeze the juice from one lime into the bowl. Add 3 tablespoons of olive oil. Whisk everything until it blends well. After making the marinade, add 1 pound of boneless, skinless chicken breast. Make sure each piece is well-coated with the marinade. Cover the bowl and let it sit in the fridge. For the best flavor, marinate for at least 30 minutes, but you can go for up to 2 hours. If you have leftovers, store them in a sealed container in the fridge. Before grilling, preheat your grill to medium-high heat. Once it’s hot, take the chicken out of the marinade and place it on the grill. Discard any leftover marinade. Grill the chicken for about 5 to 7 minutes on each side. The chicken should reach an internal temperature of 165°F or 75°C to be safe to eat. After grilling, let the chicken rest for 5 minutes. Then slice it into thin strips. While the chicken rests, warm 8 small corn tortillas on the grill for about 30 seconds on each side. To build your tacos, layer the chicken strips on each tortilla. Add shredded red cabbage, sliced avocado, and fresh cilantro on top. Serve your tacos with lime wedges and your choice of salsa. - To get perfect grill marks, heat your grill well. - Place the chicken on the grill and do not move it for a few minutes. - Flip it gently after 5-7 minutes to keep those marks. - If the grill is too hot, the chicken may burn. - To avoid dry chicken, marinate it well before grilling. - Let the chicken rest after grilling to keep juices inside. - You can adjust the spice by adding more chili powder for heat. - Try adding a touch of cumin or smoked paprika for depth. - Consider toppings like diced tomatoes or pickled onions for extra flavor. - Fresh jalapeños add a nice kick if you like it spicy. - Serve your tacos with a side of black beans or corn salad. - Rice is also a great choice for a filling meal. - Pair your tacos with a light beer or a refreshing margarita. - Fresh limeade or iced tea can also complement the flavors well. Pro Tips Marinate for Maximum Flavor: For the best flavor, marinate the chicken for at least 2 hours. This allows the spices to penetrate the meat deeply, enhancing the overall taste. Check the Grill Temperature: Ensure your grill is preheated to medium-high heat before adding the chicken. This helps achieve those perfect grill marks and prevents sticking. Rest the Chicken: Let the grilled chicken rest for at least 5 minutes before slicing. This allows the juices to redistribute, keeping the meat moist and tender. Warm Tortillas Properly: Warm the corn tortillas just enough to make them pliable. Overheating can make them brittle. A quick 30 seconds on each side on the grill does the trick. {{image_2}} You can switch the chicken for other proteins. Beef or shrimp makes great tacos, too. Just adjust the cooking time. For beef, use flank steak and grill it for 3-4 minutes per side. Shrimp cooks fast; grill for just 2-3 minutes per side. For a vegetarian twist, try marinated tofu or black beans. Both options still bring great flavor. Spice up your tacos with different flavors. If you like more heat, add cayenne pepper or chipotle powder. For a milder taste, reduce the chili powder. You can also play with herbs. Cilantro adds freshness, while oregano gives it a new twist. Try different combinations to find your favorite mix. Choose between soft and hard shell tacos. Soft corn tortillas are traditional and easy to fold. Hard shells add a nice crunch and stay upright. Want something different? Serve the chicken on a bed of greens for a taco salad. You can even make a bowl with rice or quinoa for a hearty meal. To store leftover chicken and toppings, follow these steps: - Let the chicken cool to room temperature. - Place it in an airtight container. - Keep the chicken separate from toppings like cabbage and avocado. - Store in the fridge for up to 3 days. For reheating, use a microwave or skillet. Heat the chicken only until warm to avoid drying it out. To freeze grilled chicken, do this: - Once cooled, slice the chicken into strips. - Place it in a freezer bag and remove excess air. - Label the bag with the date and freeze for up to 3 months. To maintain flavor, thaw the chicken in the fridge overnight before reheating. The chicken stays fresh in the fridge for about 3 days. Cooked chicken can last in the freezer for around 3 months. Signs of spoilage include: - An off smell. - A slimy texture. - A change in color. If you notice any of these signs, discard the chicken to stay safe. To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F or 75°C. If you don’t have a thermometer, cut into the chicken. The meat should be white with no pink inside. Another clue is the juices. They should run clear when the chicken is cooked. Yes, you can make the marinade ahead of time. Store it in a sealed container in the fridge for up to three days. This saves you time on busy days. When marinating, give the chicken at least 30 minutes to soak up the flavors. You can let it marinate for up to two hours for a deeper taste. Consider serving your tacos with these sides: - Mexican rice - Black beans - Grilled corn For drinks, I suggest: - A light beer - Fresh lemonade - Sparkling water with lime You now have all the tools to make tasty Chili Lime Grilled Chicken Tacos. We covered the ingredients, from chicken and spices to fresh toppings. You learned step-by-step how to marinate and grill your chicken to perfection. We shared tips to improve flavor and ideas for your taco variations. Remember to store leftovers properly and enjoy them later. Trust your skills in the kitchen, and you’ll impress everyone. Get ready to savor your delicious creation!$

Chili Lime Grilled Chicken Tacos

Delicious grilled chicken tacos with a zesty chili lime marinade, topped with fresh avocado and cabbage.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine Mexican

Servings 4

Ingredients

1 lb chicken breast, boneless and skinless
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon paprika
2 limes one for juice, one for wedges
3 tablespoons olive oil
1 teaspoon garlic powder
to taste salt and pepper
8 small corn tortillas
1 avocado, sliced
1 cup red cabbage, shredded
Fresh cilantro, for garnish
Salsa of your choice, for serving

Instructions

In a bowl, whisk together the chili powder, cumin, paprika, garlic powder, lime juice, olive oil, salt, and pepper to create a marinade for the chicken.
Add the chicken breasts to the marinade, ensuring they are well coated. Cover and let marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).
Preheat the grill to medium-high heat.
Remove the chicken from the marinade and place it on the grill; discard any leftover marinade. Grill for about 5-7 minutes on each side or until the chicken is cooked through (internal temperature should reach 165°F or 75°C).
Once grilled, remove the chicken from the grill and let it rest for 5 minutes before slicing into thin strips.
While the chicken is resting, warm the corn tortillas on the grill for about 30 seconds on each side until heated and slightly charred.
To assemble the tacos, place a few strips of grilled chicken onto each tortilla. Top with shredded red cabbage, sliced avocado, and a sprinkle of fresh cilantro.
Serve with lime wedges and your favorite salsa on the side.

Notes

Letting the chicken marinate for longer enhances the flavor.

Keyword chili lime, easy recipe, grilled chicken, tacos