We like to try new recipes at least several times a week in our house – the variety is nice. We all love pretty much any kind of taco, but I have to say, these cilantro lime chicken tacos are probably our most favorite!
The tacos are quick and easy to make and use ingredients you either have at home already or can find easily at the grocery store. We’re pretty confident this recipe will become one of your regular rotation meals. 😉
Cilantro Lime Chicken Tacos
This recipe makes enough for 8-10 servings (if you have a hungry crowd, you’ll want to make double).
INGREDIENTS:
- 8 Chicken Thighs or 6 Chicken Breasts (cubed)
- 4 tablespoons Fresh Cilantro (chopped)
- 4 Limes (juiced)
- 2 teaspoons Sea Salt
- 2 teaspoons Chili Powder
- 2 teaspoons Ground Cumin
- 1 teaspoon Garlic Powder
- 1 teaspoon Ground Coriander
- 2 tablespoons Olive Oil
- Prepared Pico de Gallo (we use store-bought, prepared Pico de Gallo from the deli)
- 16-ounces of Crumbled Feta cheese (Cotija cheese works great too, if you can find it)
- 24 8-inch Flour Tortillas (you can use corn tortillas if you prefer)
DIRECTIONS:
- Cut the chicken thighs into cubes and set them aside.
- In a large bowl, prepare the marinade by combining the cilantro, lime juice, sea salt, chili powder, cumin, garlic powder, coriander, and olive oil.
- Add cubed chicken to the marinade, cover with cling wrap, and refrigerate for at least 30-minutes (prepare ahead and let chicken marinade overnight, if you prefer).
- To grill, place the chicken pieces onto a grill-safe skillet pan and cook until the internal temperature is 165F. Turn chicken as needed (about 6-8 minutes per side).
To cook on the stovetop, place the chicken pieces into a large hot skillet and cook until the temperature is 165F. - When chicken is done, assemble the tacos with chicken, feta cheese, pico de gallo, and a sprinkle of fresh cilantro for garnish.
- Serve with a lime wedge, and enjoy!
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