Harlingen Citrus-Marinated Grilled Chicken Tacos

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Juicy grilled chicken marinated in a bright citrus blend served in warm corn tortillas with fresh slaw and avocado. This Mexican recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, fresh orange juice, 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 6, 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

• 1.5 lbs boneless skinless chicken thighs
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 12 small corn tortillas
• 2 cups, finely shredded green cabbage
• 1/4 cup, thinly sliced red onion
• 1/4 cup, chopped cilantro
• 1 large, sliced avocado
• 1/2 cup sour cream
• 1 small, thinly sliced (optional) jalapeño

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Instructions

1. Step 1: In a medium bowl, whisk together 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, 3 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: Place 1.5 lbs boneless skinless chicken thighs into a zip-top bag, pour the marinade over the chicken, seal, 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). Remove chicken from the marinade and grill for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear.
4. Step 4: While chicken cooks, warm 12 small corn tortillas on the grill for 30 seconds per side until pliable.
5. Step 5: Combine 2 cups finely shredded green cabbage, 1/4 cup thinly sliced red onion, and 1/4 cup chopped cilantro in a bowl.
6. Step 6: Slice grilled chicken into strips. Assemble tacos by layering chicken, cabbage slaw, 1/2 cup sour cream dolloped evenly, sliced avocado from 1 large avocado, and optional 1 thinly sliced jalapeño on each tortilla.