Stovetop Chili-Lime Chicken Tacos with Avocado Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

Juicy chicken strips marinated in chili and lime, pan-cooked and served in warm tortillas topped with fresh avocado salsa. This mexican-inspired tacos & burritos ready in about 30 minutes blends chili powder, ground cumin, lime juice 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 320 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.

Ingredients

• 2 (8 oz each), thinly sliced chicken breasts
• 1 tbsp chili powder
• 1 tsp ground cumin
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 medium, diced avocado
• 1/4 cup finely chopped red onion
• 2 tbsp chopped cilantro
• 1 small, seeded and minced jalapeño
• 1 tbsp lime juice (for salsa)

Instructions

1. Step 1: In a bowl, combine 2 thinly sliced chicken breasts, 1 tbsp chili powder, 1 tsp ground cumin, 2 tbsp lime juice, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Toss well to coat and marinate for 15 minutes.
2. Step 2: Heat a large skillet over medium-high heat. Add the marinated chicken strips and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and edges are slightly charred.
3. Step 3: Meanwhile, prepare the avocado salsa by mixing 1 diced avocado, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, 1 minced jalapeño, and 1 tbsp lime juice in a bowl.
4. Step 4: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds each side. Fill each tortilla with the cooked chicken and top with a spoonful of avocado salsa before serving.