Cilantro-Lime Grilled Chicken Tacos with Pickled Red Onion

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

Tender grilled chicken marinated in a cilantro-lime blend, topped with tangy pickled red onions for a lively taco perfect for any regional game day. This Mexican-inspired taco and burrito recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, fresh cilantro, 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: 15 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 1/2 cup chopped fresh cilantro, 3 tablespoons fresh lime juice, 2 tablespoons olive oil, 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  2. Step 2: Add 1.5 pounds boneless skinless chicken thighs to the marinade, coating evenly. Cover and refrigerate for at least 1 hour or up to 4 hours.
  3. Step 3: Meanwhile, prepare pickled red onions by combining 1/2 cup white vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt in a bowl. Stir until sugar dissolves, then add 1 medium thinly sliced red onion. Let sit for at least 30 minutes.
  4. Step 4: Preheat grill to medium-high heat (around 400°F). Remove chicken from marinade and grill for 5-6 minutes per side until internal temperature reaches 165°F and chicken is nicely charred.
  5. Step 5: Warm 8 corn tortillas on the grill for 30 seconds per side. Slice grilled chicken into strips and assemble tacos with chicken and pickled red onions. Serve with fresh lime wedges for squeezing.

Frequently asked questions

How long does Cilantro-Lime Grilled Chicken Tacos with Pickled Red Onion take to make?

Total time is about 30 minutes (15 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 Pickled Red Onion?

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 fresh cilantro from drying out.

Can I substitute ingredients in Cilantro-Lime Grilled Chicken Tacos with Pickled Red Onion?

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 Pickled Red Onion 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 Pickled Red Onion?

Mexican tacos & burritos 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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