Chili Lime Chicken Tacos (2024)

4.78 from 18 votes

Course: Main Course

Cuisine: Mexican

Prep Time: 30 minutes mins

Cook Time: 15 minutes mins

Total Time: 45 minutes mins

Author: Andrea

• ▢ 1- 1 1/2 lb chicken breasts
• ▢ 1/4 cup lime juice - divided
• ▢ 2 tbsp canola oil - OR vegetable oil
• ▢ 1 tsp jalapeno - minced
• ▢ 1 tsp honey
• ▢ 1 tsp salt
• ▢ 1 tsp chili powder
• ▢ 1/2 tsp paprika
• ▢ 1/2 tsp onion powder
• ▢ 1/2 tsp garlic powder
• ▢ 1/4 tsp cumin
• ▢ 1/4 tsp coriander
• ▢ 1/4 tsp cayenne pepper*
• ▢ 1/4 tsp ground black pepper

For the Filling

• ▢ 2 tsp olive oil
• ▢ 2 tbsp red onion - chopped
• ▢ 1/2 cup frozen corn
• ▢ 1/2 cup black beans - rinsed
• ▢ 1/4 tsp salt
• ▢ pinch ground black pepper
• ▢ soft taco flour tortillas

Optional Garnishes

• ▢ fresh cilantro - chopped
• ▢ avocado - chopped into chunks
• ▢ avocado dressing
• ▢ lime wedges

• In a ziplock bag, add the half of the lime juice and ALL of the remaining marinade ingredients. Close and gently shake to combine. Open, add chicken, close and toss to coat chicken evenly. Refrigerate for up to 24 hours, allow to sit at room temperature for 30 minutes before cooking (NOTE: if you plan on doing the minimum of 30 minutes, just leave it at room temperature instead of refrigerating).

• STOVETOP: Set a large non-stick skillet over medium-high heat. When the oil is hot, add the chicken and cook for 5 minutes, or until browned on one side. Flip chicken and reduce heat to medium. Cook for approximately 5-8 minutes or until chicken is reaches an internal temperature of 160 degrees. Transfer to a cutting board, cover with aluminum foil, and let rest for 5 minutes before slicing. Garnish with remaining lime juice and a bit of zest, if desired.

• GRILL: Grease and preheat the grill to medium heat, about 400 degrees. Grill chicken undisturbed for for 5-7 minutes per side, or until chicken is reaches an internal temperature of 160 degrees. Transfer to a cutting board, cover with aluminum foil, and let rest for 5 minutes before slicing. Garnish with remaining lime juice and a bit of zest, if desired.

• Meanwhile, in a large non-stick skillet set over medium heat, add olive oil. When the oil is hot, add the onion and saute until translucent. Add the corn and cook for 5 minutes, then the rinsed black beans. Season with salt and pepper, cook for 3 minutes; keep warm.

  See Also

  Grilled Chicken Sandwich

• To assemble, place chicken and filling in soft taco size flour tortillas. Garnish with cilantro, avocado chunks, avocado dressing, and serve with lime wedges, if desired.