Grilled Lime-Marinated Chicken Tacos with Fresh Salsa

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Juicy chicken marinated in lime juice and spices, grilled to perfection and served in warm corn tortillas with a bright tomato and onion salsa. This Mexican-inspired Cinco de Mayo recipe, ready in about 35 minutes, pairs boneless skinless chicken thighs, fresh lime juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 5, 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.

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs
• 1/4 cup fresh lime juice
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 3, minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 10 corn tortillas
• 2 medium, diced tomato
• 1/2 small, finely chopped red onion
• 1/4 cup, chopped fresh cilantro
• 1, seeded and minced jalapeño
• 1 tbsp olive oil
• 1/2 tsp salt

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a bowl, whisk together 1/4 cup fresh lime juice, 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon chili powder, 3 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper.
2. Step 2: Add 1 1/2 pounds boneless skinless chicken thighs to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 1 hour or up to 4 hours.
3. Step 3: While chicken marinates, combine 2 diced medium tomatoes, 1/2 finely chopped red onion, 1/4 cup chopped fresh cilantro, 1 minced jalapeño, 1 tablespoon olive oil, and 1/2 teaspoon salt in a bowl. Mix gently and set aside.
4. Step 4: Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 5-6 minutes per side, until internal temperature reaches 165°F and juices run clear.
5. Step 5: Warm 10 corn tortillas on the grill for 30 seconds per side until pliable and slightly charred.
6. Step 6: Slice grilled chicken into strips and divide evenly among the tortillas.
7. Step 7: Top each taco with a spoonful of fresh tomato salsa and serve immediately.