Grilled Tex-Mex Chicken Tacos with Chipotle Lime Sauce

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

Juicy grilled chicken marinated in smoky chipotle and lime, served in warm corn tortillas with fresh toppings for a vibrant Tex-Mex taco night. This mexican-inspired chicken ready in about 30 minutes blends boneless skinless chicken thighs, fresh lime juice, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 2 minced chipotle peppers in adobo sauce, 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
  2. Step 2: Add 1.5 lbs boneless skinless chicken thighs to the marinade, tossing to coat evenly. Cover and refrigerate for at least 1 hour or up to 4 hours.
  3. Step 3: Preheat a grill or grill pan to medium-high heat (about 400°F). Grill the chicken thighs for 5-6 minutes per side until cooked through and slightly charred.
  4. Step 4: Remove the chicken from the grill and let rest for 5 minutes before slicing into thin strips.
  5. Step 5: Warm 12 small corn tortillas on the grill for 30 seconds each until pliable and slightly toasted.
  6. Step 6: In a small bowl, mix 1/2 cup sour cream with 1 tsp lime zest for a tangy sauce.
  7. Step 7: Assemble tacos by placing sliced chicken on each tortilla, topping with 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, sliced avocado, and a drizzle of chipotle lime sour cream sauce. Serve immediately.

Frequently asked questions

How long does Grilled Tex-Mex Chicken Tacos with Chipotle Lime Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Grilled Tex-Mex Chicken Tacos with Chipotle Lime Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Grilled Tex-Mex Chicken Tacos with Chipotle Lime Sauce?

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 Tex-Mex Chicken Tacos with Chipotle Lime Sauce 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 Tex-Mex Chicken Tacos with Chipotle Lime Sauce?

Mexican chicken 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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