Cilantro-Lime Grilled Chicken Tacos

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy grilled chicken marinated in a zesty cilantro-lime sauce, served in warm corn tortillas with fresh toppings for a vibrant taco night. This Mexican-inspired chicken recipe, ready in about 50 minutes, pairs boneless skinless chicken breasts, fresh cilantro leaves, 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.

Prep: 40 min Cook: 10 min Serves 4 Mexican cuisine 350 cal/serving

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Ingredients

1 lb, thinly sliced boneless skinless chicken breasts
1 cup, chopped fresh cilantro leaves
3 tbsp, freshly squeezed lime juice
2 tbsp olive oil
3, minced garlic cloves
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
1/2 tsp black pepper
8 small corn tortillas
1 small, finely diced red onion
1 medium, sliced avocado
1/2 cup sour cream
4, for serving lime wedges

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Instructions

Step 1: In a medium bowl, combine 1 cup chopped fresh cilantro leaves, 3 tbsp freshly squeezed lime juice, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
Step 2: Add 1 lb thinly sliced boneless skinless chicken breasts to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
Step 3: Preheat grill or grill pan to medium-high heat. Grill the marinated chicken slices for 4-5 minutes per side until cooked through and slightly charred.
Step 4: Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable. Assemble tacos by layering grilled chicken, 1 small finely diced red onion, 1 medium sliced avocado, and 1/2 cup sour cream.
Step 5: Serve tacos with 4 lime wedges to squeeze over just before eating.