Grilled Chipotle-Lime Chicken Tacos

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

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 developed and reviewed.

Smoky chipotle-marinated grilled chicken served in warm tortillas with fresh lime and cilantro for a vibrant Mexican street food experience. This Mexican-inspired taco and burrito recipe, ready in about 25 minutes, pairs chicken breasts, chipotle peppers in adobo, fresh lime juice 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: 10 min Cook: 15 min Serves 4 Mexican cuisine 420 cal/serving

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Ingredients

4 (about 1.5 lbs) chicken breasts
2 peppers (minced) chipotle peppers in adobo
3 tbsp fresh lime juice
2 tbsp olive oil
3 (minced) garlic cloves
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
8 small corn tortillas
1/2 cup (chopped) cilantro leaves
1/2 small (thinly sliced) red onion
1 medium avocado avocado slices

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Instructions

Step 1: In a medium bowl, combine 2 minced chipotle peppers in adobo, 3 tbsp fresh lime juice, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
Step 2: Add 4 chicken breasts to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes to 2 hours.
Step 3: Preheat grill or grill pan to medium-high heat. Grill the chicken breasts for 5-6 minutes per side until cooked through and internal temperature reaches 165°F, with nice grill marks.
Step 4: Remove chicken and let rest for 5 minutes before slicing into thin strips.
Step 5: Warm 8 corn tortillas on the grill for 30 seconds per side until pliable and slightly charred.
Step 6: Assemble tacos by dividing sliced chicken evenly among tortillas. Top with 1/2 cup chopped cilantro, 1/2 small thinly sliced red onion, and slices from 1 medium avocado. Serve immediately.