Description
These Quick & Easy Cilantro Lime Chicken Tacos are the perfect weeknight meal. Made with a 15 minute chicken marinade, grilled then served on a warm tortilla with avocado crema and fresh pico de gallo for the ultimate bite.
Ingredients
Scale
Cilantro Lime Chicken
- 1.5 lbs. of boneless skinless chicken breast
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1/4 cup fresh cilantro
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
Pico de Gallo:
- 3Â roma tomatoes, diced
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1Â garlic clove, minced
- 1–2 tablespoons diced jalapeño
- juice of 1 lime (1–2 tablespoons)
- salt to taste
Avocado Crema:
- 2Â avocados
- 1Â garlic clove
- 1/4 cup fresh cilantro
- 1/4 teaspoon cumin
- 1/8 teaspoon red pepper flakes
- 1 1/2 tablespoon lime juice
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- salt to taste
Tacos:
- 10 corn tortillas
- cooking spray
- 1/3 cup crumbled queso fresco
- optional: pickled onions and fresh cilantro for garnish
Instructions
Cilantro Lime Chicken:
- To a small bowl, add 1/4 cup of lime juice, olive oil, 1/4 cup of fresh cilantro, ground cumin, and 1/4 teaspoon of salt. Whisk until mixed.
- Add chicken and marinade to a large ziplock bag. Let chicken marinate for 15 minutes.
- Preheat grill to medium high heat (about 400°F). Place chicken on grill and grill each side for 4-6 minutes, until chicken is no longer pink and internal temperature reaches 165°F. Remove and let rest for 5 minutes.
- When ready roughly chop chicken into small dices or cubes. Set aside.
Pico de Gallo:
- To a medium bowl add roma tomato, red onion, fresh cilantro, garlic, jalapeno, lime juice and salt to taste. Gently toss together and set aside.
Avocado Crema:
- To a food processor add, avocado, garlic, 1/4 cup cilantro, cumin, red pepper flakes, 1.5 tablespoons of lime juice, red wine vinegar, olive oil and salt. Blend until smooth and looks like a puree or dressing. Set aside.
Assemble Cilantro Lime Chicken Tacos:
- To heat corn tortillas: heat a skillet to medium high heat, spray both sides of tortilla with cooking spray and cook for 1-2 minutes on either side until browned.
- Assemble Cilantro Lime Chicken Tacos: To one heated corn tortilla add 2 tablespoons of avocado crema, chopped chicken, pico de gallo and crumbled queso fresco.
- Serve.
