Cilantro-Lime Chicken Tacos with Pickled Red Onion

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

Juicy grilled chicken marinated in fresh cilantro and lime, served in warm tortillas topped with tangy pickled onions and creamy avocado. This Mexican-inspired taco and burrito recipe, ready in about 55 minutes, pairs boneless skinless chicken breasts, fresh cilantro, chopped, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each) boneless skinless chicken breasts
• 1 cup fresh cilantro, chopped
• 1/4 cup lime juice
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium red onion, thinly sliced
• 1/2 cup white vinegar
• 1 tbsp granulated sugar
• 8 corn tortillas
• 1 large ripe avocado, sliced
• 4 fresh lime wedges

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Instructions

1. Step 1: In a medium bowl, combine 1 cup chopped fresh cilantro, 1/4 cup lime juice, 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
2. Step 2: Place 4 boneless skinless chicken breasts in a shallow dish and pour marinade over them, turning to coat all sides. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Step 3: While chicken marinates, prepare pickled onions by combining 1/2 cup white vinegar, 1 tbsp granulated sugar, and 1 thinly sliced medium red onion in a small bowl. Let sit at room temperature for 20 minutes.
4. Step 4: Preheat grill or grill pan to medium-high heat. Grill chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
5. Step 5: Warm 8 corn tortillas on the grill for 30 seconds each side. Slice grilled chicken into strips and divide among tortillas. Top with pickled red onions and slices from 1 large ripe avocado. Serve with 4 fresh lime wedges for squeezing over tacos.