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- 1 lb boneless, skinless chicken thighs - 1/4 cup fresh cilantro, chopped - 2 limes (zest and juice) - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon chili powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 tablespoon olive oil - 8 small corn or flour tortillas These main ingredients work together to create bold flavors. The chicken thighs bring juiciness, while the lime and cilantro add freshness. Garlic, cumin, and chili powder provide warmth and depth. - 1 avocado, sliced - 1 cup red cabbage, shredded - Salsa of your choice (for topping) These toppings enhance your tacos. Avocado adds creaminess, while red cabbage gives a nice crunch. Salsa can bring heat or sweetness, depending on your choice. - Mixing bowl - Skillet or frying pan - Tongs or forks for shredding - Serving plates Having the right tools makes cooking easier. A mixing bowl helps you combine ingredients well. A skillet gives you a nice sear on the chicken. Tongs or forks help shred the chicken easily. {{ingredient_image_1}} To start, gather your ingredients. In a bowl, mix 1/4 cup of chopped cilantro, the zest and juice of 2 limes, 2 minced garlic cloves, 1 teaspoon of cumin, 1 teaspoon of chili powder, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 tablespoon of olive oil. This mixture gives the chicken a bright and fresh flavor. Add 1 pound of boneless, skinless chicken thighs to the bowl. Make sure to coat them well in the marinade. Cover the bowl and let it sit in the fridge for at least 30 minutes. For more flavor, you can marinate it for up to 2 hours. Now, it’s time to cook the chicken. Preheat your skillet over medium-high heat. Once hot, place the marinated chicken thighs in the skillet. Cook for about 5-6 minutes on each side. You want the chicken to be browned and cooked through. Check that the internal temperature reaches 165°F. This ensures the chicken is safe to eat and juicy. Once the chicken is done, remove it from the skillet. Let it rest for a few minutes. This helps keep it juicy. After resting, use two forks to shred the chicken. While you do this, warm your tortillas. You can lightly toast them in the same skillet for about 30 seconds on each side. This makes them warm and flexible. Alternatively, wrap them in foil and warm them in the oven. Now it’s time to build your tacos! Take a warm tortilla and place a generous amount of shredded chicken in the center. Top it with sliced avocado and shredded red cabbage. Add a dollop of your favorite salsa on top. This adds color and flavor to your tacos. For a beautiful presentation, sprinkle extra cilantro on top of the tacos. You can serve them with lime wedges on the side. This gives a fresh burst of flavor when squeezed over the tacos. Enjoy your meal with friends or family, and watch them smile! Marinating chicken adds great flavor. Use fresh cilantro, lime zest, and juice. Combine these with minced garlic, cumin, chili powder, salt, pepper, and olive oil in a bowl. Add in the chicken thighs and coat them well. Cover the bowl and chill it in the fridge. Let it marinate for at least 30 minutes. For better taste, marinate for up to 2 hours. This helps the flavors soak into the chicken. To cook juicy chicken, heat your skillet before adding the meat. Use medium-high heat for best results. Cook each side for about 5-6 minutes. The chicken should brown nicely and reach an internal temperature of 165°F. After cooking, let the chicken rest for a few minutes. This helps keep the juices inside. Shred the chicken using two forks for easy serving. Warming tortillas makes them soft and tasty. You can toast them in the same skillet. Cook each tortilla for about 30 seconds on each side. This method adds flavor from the leftover chicken juices. If you prefer, wrap the tortillas in foil and warm them in the oven. Both methods make your tacos delicious and easy to fold. Pro Tips Marination Matters: Allowing the chicken to marinate for at least 2 hours will enhance the flavor and tenderness of the meat. Perfectly Shredded Chicken: For easier shredding, let the chicken rest for a few minutes after cooking to retain moisture. Warm Tortillas: Warming the tortillas enhances their flavor and makes them more pliable, preventing them from cracking when filled. Fresh Ingredients: Use fresh cilantro and ripe avocados for the best flavor and texture in your tacos. {{image_2}} If you want a veggie option, try using black beans instead of chicken. Just mash the beans or use them whole. Mix them with chopped cilantro, lime juice, and spices. This adds flavor and keeps it filling. Sauté the beans in a skillet for a few minutes. Then, pile them into warmed tortillas. Top with avocado and cabbage for crunch. To spice things up, slice fresh jalapeños and add them to your tacos. You can mix them in with the chicken marinade or place them on top. Pickled jalapeños also work great for a tangy kick. Adjust the amount based on your heat preference. This change makes your meal exciting and full of flavor. If you need gluten-free tortillas, corn tortillas are a great choice. They are naturally gluten-free and pair well with the flavors of cilantro lime chicken. You can also find gluten-free flour tortillas at many stores. Just be sure to check the label. Enjoy your tacos without worry while keeping them delicious. I often have leftover chicken after making these tacos. To store it, let the chicken cool down first. Place it in an airtight container. Make sure to seal it tightly. You can keep it in the fridge for about three to four days. If you want to store it longer, freeze it. In the freezer, it can last up to three months. Just remember to label the container with the date. Tortillas can go stale if not stored right. I recommend keeping them in a sealed bag. A zip-top bag works great. Store them in the fridge for up to a week. If you have leftover tortillas, you can freeze them too. Just place parchment paper between each tortilla. This helps to separate them when you want to use them later. When you are ready to eat, reheating is simple. For tortillas, heat a skillet over medium heat. Place tortillas in the pan for about 30 seconds on each side. This warms them and keeps them soft. For the chicken, you can use the microwave. Place the chicken in a microwave-safe dish. Cover it with a damp paper towel to keep it moist. Heat in short bursts until it's warm. Enjoy your tacos as if they were freshly made! Yes, you can use chicken breasts instead of thighs. Chicken breasts are leaner and cook faster. They may dry out if overcooked. Keep an eye on the cooking time. Aim for an internal temperature of 165°F. This ensures juicy and safe chicken. To make your tacos spicier, add more chili powder. You can also mix in diced jalapeños. Another option is to top your tacos with spicy salsa. Feel free to adjust the heat based on your taste. A bit of hot sauce can also do the trick. Great side dishes include Mexican rice, black beans, or corn salad. You might also enjoy serving chips and guacamole. Fresh fruit like mango or pineapple can add a nice touch. These sides pair well with the tacos and enhance the meal. You can store marinated chicken in the fridge for up to 2 hours. This allows the flavors to meld well. If you need to store it longer, consider freezing it. Frozen marinated chicken can last for about 3 months. Just remember to defrost it in the fridge before cooking. Cilantro lime chicken tacos are simple and tasty. You learned the key ingredients, the easy steps to make them, and useful tips for the best flavor. Don’t forget about variations like the vegetarian or spicy options. Store leftovers well for later enjoyment. With these ideas, you can create great meals for friends and family. Enjoy the cooking and have fun with these recipes!

Cilantro Lime Chicken Tacos

Delicious tacos filled with marinated chicken, fresh avocado, and crunchy cabbage.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 1 lb boneless, skinless chicken thighs
  • 1 cup fresh cilantro, chopped
  • 2 whole limes (zest and juice)
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 2 salt
  • 1 4 black pepper
  • 1 tablespoon olive oil
  • 8 small corn or flour tortillas
  • 1 whole avocado, sliced
  • 1 cup red cabbage, shredded
  • to taste salsa of your choice (for topping)

Instructions
 

  • In a bowl, combine the chopped cilantro, lime zest, lime juice, minced garlic, cumin, chili powder, salt, pepper, and olive oil. Add the chicken thighs and coat them thoroughly. Cover and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).
  • Preheat a skillet over medium-high heat. Once hot, add the marinated chicken thighs. Cook for about 5-6 minutes on each side or until the chicken is browned and cooked through (internal temperature should reach 165°F).
  • Remove the chicken from the skillet and let it rest for a few minutes. Then, shred the chicken using two forks.
  • In the same skillet, lightly toast the tortillas for about 30 seconds on each side until warm and pliable. Alternatively, you can wrap them in foil and warm them in the oven.
  • Take a warmed tortilla and add a generous amount of shredded chicken. Top with sliced avocado, shredded red cabbage, and a dollop of salsa.
  • Sprinkle extra cilantro on top for garnish if desired. Serve immediately with lime wedges on the side for an extra splash of flavor.

Notes

For extra flavor, marinate the chicken for up to 2 hours.
Keyword chicken, cilantro, easy, lime, tacos