Crispy Chili-Lime Chicken Tacos
Crispy Chili-Lime Chicken Tacos
Ingredients
For the Chili-Lime Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Creamy Cilantro-Lime Sauce
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1/2 jalapeño, seeded and minced (optional)
- 1/4 teaspoon salt
For the Tacos
- 12 corn tortillas, small
- 2 cups shredded green cabbage
- 1/2 red onion, thinly sliced
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cotija cheese, crumbled
- 2 lime wedges
Instructions
- 1
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.
⏱️ 15 min
- 2
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.
⏱️ 10 min
- 3
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.
⏱️ 10 min
- 4
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.
⏱️ 5 min
- 5
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.
⏱️ 5 min
- 6
Serve the Crispy Chili-Lime Chicken Tacos immediately with extra lime wedges on the side for squeezing.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chili-Lime Chicken Tacos
Ingredients
For the Chili-Lime Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Creamy Cilantro-Lime Sauce
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1/2 jalapeño, seeded and minced (optional)
- 1/4 teaspoon salt
For the Tacos
- 12 corn tortillas, small
- 2 cups shredded green cabbage
- 1/2 red onion, thinly sliced
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cotija cheese, crumbled
- 2 lime wedges
Instructions
- 1
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.
⏱️ 15 min - 2
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.
⏱️ 10 min - 3
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.
⏱️ 10 min - 4
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.
⏱️ 5 min - 5
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.
⏱️ 5 min - 6
Serve the Crispy Chili-Lime Chicken Tacos immediately with extra lime wedges on the side for squeezing.