Firewall Grilled Chicken Tacos

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

Juicy marinated chicken breast strips served on warm tortillas with fresh vegetables and zesty herb sauce. This Mexican recipe, ready in about 42 minutes, pairs chicken breast, olive oil, and lime juice for a weeknight-friendly dinner. Each serving lands at about 450 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 "Build a week of meals around this recipe" 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

• 1.5 lbs chicken breast, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 corn tortillas, warmed
• 1 cup shredded cabbage
• 1/2 cup red onion, diced
• 1/2 cup fresh cilantro, chopped
• 1 avocado, sliced (optional)

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Instructions

1. Step 1: In a bowl, whisk together 2 tbsp olive oil, 1 tbsp lime juice, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Add chicken cubes and toss to coat evenly. Marinate for 30 minutes at room temperature.
2. Step 2: Preheat grill or grill pan over medium-high heat. Thread chicken onto skewers or place directly on grill.
3. Step 3: Grill chicken for 5-6 minutes per side, turning once, until cooked through and slightly charred.
4. Step 4: Warm corn tortillas in a dry skillet for 15 seconds per side. Place 2-3 tbsp shredded cabbage, 2 tbsp diced red onion, and 1 tbsp chopped cilantro on each tortilla.
5. Step 5: Top with 2-3 pieces of grilled chicken, add avocado slices if desired, and serve immediately with extra lime wedges.