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In a medium bowl, combine the cut chicken pieces with 2 tablespoons olive oil, 2 tablespoons lime juice, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss well to ensure all chicken is coated. Marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

While the chicken marinates, prepare the creamy cilantro-lime sauce. In a small bowl, whisk together sour cream, mayonnaise, 1/4 cup chopped fresh cilantro, 1 tablespoon lime juice, minced garlic, minced jalapeño (if using), and 1/4 teaspoon salt. Taste and adjust seasoning as needed. Cover and refrigerate until ready to serve.

Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 4 to 6 minutes per side, or until the chicken is cooked through, lightly charred, and crispy. Remove cooked chicken from the skillet and set aside.

While the chicken is cooking or immediately after, warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side until pliable, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or briefly charring them over an open flame. Keep the warmed tortillas covered to stay warm.

Assemble the tacos: Lay out the warmed tortillas. On each tortilla, layer a small amount of shredded green cabbage, followed by a generous portion of the crispy chili-lime chicken. Drizzle with the creamy cilantro-lime sauce, then top with thinly sliced red onion, crumbled cotija cheese, and a sprinkle of fresh chopped cilantro.

Serve the Crispy Chili-Lime Chicken Tacos immediately with extra lime wedges on the side for squeezing.


In a medium bowl, combine the cut chicken pieces with 2 tablespoons olive oil, 2 tablespoons lime juice, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss well to ensure all chicken is coated. Marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

While the chicken marinates, prepare the creamy cilantro-lime sauce. In a small bowl, whisk together sour cream, mayonnaise, 1/4 cup chopped fresh cilantro, 1 tablespoon lime juice, minced garlic, minced jalapeño (if using), and 1/4 teaspoon salt. Taste and adjust seasoning as needed. Cover and refrigerate until ready to serve.

Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 4 to 6 minutes per side, or until the chicken is cooked through, lightly charred, and crispy. Remove cooked chicken from the skillet and set aside.

While the chicken is cooking or immediately after, warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side until pliable, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or briefly charring them over an open flame. Keep the warmed tortillas covered to stay warm.

Assemble the tacos: Lay out the warmed tortillas. On each tortilla, layer a small amount of shredded green cabbage, followed by a generous portion of the crispy chili-lime chicken. Drizzle with the creamy cilantro-lime sauce, then top with thinly sliced red onion, crumbled cotija cheese, and a sprinkle of fresh chopped cilantro.

Serve the Crispy Chili-Lime Chicken Tacos immediately with extra lime wedges on the side for squeezing.
