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Chili Lime Chicken Tacos

Chili Lime Chicken Tacos Recipe
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Transform your ordinary taco night into a flavor-packed experience with these Chili Lime Chicken Tacos. This quick and easy recipe highlights tender chicken marinated in a zesty chili lime blend, perfect for busy weeknights or casual get-togethers. Paired with sautéed corn, black beans, and fresh avocado dressing, each bite is bursting with vibrant flavors. Whether you’re entertaining guests or looking for a satisfying family meal, these tacos are sure to impress. Customize them with your favorite toppings for an extra touch of deliciousness.

Ingredients

Scale
  • 1–1 ½ lb chicken breasts
  • ¼ cup lime juice (divided)
  • 2 tbsp canola oil (OR vegetable oil)
  • 1 tsp jalapeno (minced)
  • 1 tsp honey
  • 1 tsp salt
  • 1 tsp chili powder
  • ½ tsp paprika
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp cumin
  • ¼ tsp coriander
  • ¼ tsp cayenne pepper
  • ¼ tsp ground black pepper
  • 2 tsp olive oil
  • 2 tbsp red onion (chopped)
  • ½ cup frozen corn
  • ½ cup black beans (rinsed)
  • ¼ tsp salt
  • pinch ground black pepper
  • soft taco flour tortillas
  • fresh cilantro (chopped)
  • avocado (chopped into chunks)
  • avocado dressing
  • lime wedges

Instructions

  1. In a Ziplock bag, combine half the lime juice along with all of the remaining marinade ingredients. Close the bag and gently shake it to combine everything well. Open the bag, add the chicken breasts, seal it again, and toss to coat evenly. Refrigerate for up to 24 hours or let it sit at room temperature for at least 30 minutes before cooking.
  2. Set a large non-stick skillet over medium-high heat. Add canola oil when hot. Place the marinated chicken in the skillet and cook for about 5 minutes until browned on one side. Flip the chicken over, reduce heat to medium, and cook for another 5 to 8 minutes until it reaches an internal temperature of 160°F (71°C). Transfer to a cutting board, cover with aluminum foil, and let rest for 5 minutes before slicing.
  3. In another non-stick skillet set over medium heat, add olive oil. Once heated, add chopped red onion and sauté until translucent. Then add frozen corn; cook for about 5 minutes before adding rinsed black beans. Season this mixture with salt and pepper; keep warm while preparing your tacos.
  4. To assemble your tacos, place slices of cooked chicken into soft taco-sized flour tortillas. Top each taco with sautéed corn mixture, fresh cilantro, avocado chunks, and drizzle with avocado dressing. Serve immediately alongside lime wedges.

Nutrition

Find it online: https://teffrecipes.com/chili-lime-chicken-tacos-recipe/

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