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Cilantro Lime Grilled Chicken Tacos

These tacos are a bright, fresh twist on a classic, featuring juicy grilled chicken marinated in lime and cilantro, wrapped in warm tortillas with vibrant toppings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1.5–2 pounds boneless, skinless chicken breasts
  • 1 cup fresh cilantro, chopped Reserve some for garnish
  • 1/4 cup fresh lime juice (about 2-3 limes)
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon salt Adjust to taste
  • 1/2 teaspoon black pepper
For Assembly
  • 8–12 pieces tortillas (corn or flour)
  • 1 cup pico de gallo
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • Fresh cilantro leaves for garnish
  • Additional toppings: sliced avocado, sour cream, hot sauce

Method
 

Prepare the Marinade
  1. In a bowl, mix chopped cilantro, lime juice, olive oil, minced garlic, salt, and pepper until combined.
Marinate the Chicken
  1. Place chicken breasts in a shallow dish or resealable bag. Pour the marinade over the chicken and turn to coat. Refrigerate for at least 30 minutes and up to 4 hours.
Preheat the Grill
  1. Heat the grill to medium-high (about 400°F). Oil the grates lightly to prevent sticking.
Grill the Chicken
  1. Place marinated chicken on the grill. Grill for 5–7 minutes per side until juices run clear and internal temperature reaches 165°F (74°C).
Rest and Slice
  1. Remove chicken from the grill. Let rest for 5–10 minutes on a cutting board. Slice thinly against the grain.
Warm the Tortillas
  1. Place tortillas on the grill for 20–30 seconds per side until soft and slightly charred.
Assemble the Tacos
  1. Fill each tortilla with sliced grilled chicken. Top with pico de gallo, shredded cheese, fresh cilantro, and any additional toppings. Serve immediately.

Notes

Use fresh ingredients for best results. For meal prep, store chicken and toppings separately.