Cilantro-Lime Grilled Chicken Tacos with Avocado Crema

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken marinated in fresh cilantro and lime, served in warm corn tortillas with a smooth avocado crema and crisp cabbage slaw. This mexican-inspired chicken ready in about 55 minutes pairs chopped fresh cilantro, freshly squeezed lime juice, divided olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1 cup chopped fresh cilantro, 1/4 cup lime juice, 1 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Add 1.5 lbs boneless skinless chicken thighs and toss to coat. Marinate for at least 30 minutes in the refrigerator.
  2. Step 2: While chicken marinates, prepare avocado crema by blending 1 medium peeled avocado, 1/2 cup Greek yogurt, 1 chopped seeded jalapeño, 1 tsp honey, 2 tbsp water, and 1/4 tsp salt until smooth. Set aside.
  3. Step 3: Heat a grill pan or outdoor grill to medium-high and brush with 1 tbsp olive oil. Grill chicken for 5-6 minutes per side until cooked through and nicely charred. Let rest 5 minutes, then slice into strips.
  4. Step 4: Warm 8 small corn tortillas on the grill for 30 seconds per side. Divide sliced chicken among tortillas, top with 2 cups shredded green cabbage, and drizzle generously with avocado crema.
  5. Step 5: Serve immediately with lime wedges for squeezing over tacos.

Equipment for this recipe

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Frequently asked questions

How long does Cilantro-Lime Grilled Chicken Tacos with Avocado Crema take to make?

Total time is about 55 minutes (40 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cilantro-Lime Grilled Chicken Tacos with Avocado Crema?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped fresh cilantro from drying out.

Can I substitute ingredients in Cilantro-Lime Grilled Chicken Tacos with Avocado Crema?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cilantro-Lime Grilled Chicken Tacos with Avocado Crema for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cilantro-Lime Grilled Chicken Tacos with Avocado Crema?

Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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