Grilled Tequila-Lime Chicken Tacos with Pickled Red Onion

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

Juicy grilled chicken marinated in tequila and lime juice served on warm corn tortillas with tangy pickled red onions and fresh cilantro. This mexican-inspired tacos & burritos ready in about 85 minutes pairs boneless skinless chicken thighs, tequila, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 70 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 1/4 cup tequila, 2 tbsp fresh lime juice, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb boneless skinless chicken thighs and coat well. Cover and marinate in the refrigerator for at least 1 hour.
  2. Step 2: While chicken marinates, prepare pickled onions: In a small saucepan, combine 1/2 cup white vinegar, 1/2 cup water, and 1 tbsp sugar. Bring to a simmer over medium heat until sugar dissolves, about 3 minutes. Place 1 medium thinly sliced red onion in a jar and pour hot vinegar mixture over it. Let cool to room temperature, then refrigerate until ready to serve.
  3. Step 3: Preheat grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 5-6 minutes per side until internal temperature reaches 165°F and edges are lightly charred.
  4. Step 4: Warm 8 corn tortillas on the grill for about 30 seconds per side until pliable and slightly toasted.
  5. Step 5: Slice grilled chicken into strips. Assemble tacos by placing chicken on tortillas, topping with pickled red onions and 1/4 cup fresh cilantro leaves. Serve with lime wedges for squeezing over tacos.

Frequently asked questions

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

Total time is about 85 minutes (70 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 Grilled Tequila-Lime 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 tequila from drying out.

Can I substitute ingredients in Grilled Tequila-Lime 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 Grilled Tequila-Lime 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 Grilled Tequila-Lime 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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