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cilantro lime chicken taco on a gray plate
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5 from 1 vote

Cilantro Lime Chicken Tacos

These Cilantro Lime Chicken Tacos are packed with fresh corn, red cabbage, avocado, and queso fresco and then topped with a homemade cilantro lime crema. This recipe is sure to become one of your favorite taco recipes. 
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 345kcal


Cilantro Lime Chicken

  • 1 lb chicken cutlets
  • 2 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon lime zest or zest of 1 ½ limes
  • 2 tablespoon fresh lime juice or juice of 1 ½ limes
  • 1 clove garlic, crushed
  • 2 tablespoon chopped fresh cilantro
  • ¼ teaspoon Papa Joe's Salt or combination of salt and pepper

Corn and Red Cabbage Slaw

  • 1 cup red cabbage, shredded
  • 1 ½ ears of corn shucked, grilled or boiled, and removed from the cob you could also use frozen corn
  • ½ medium lime, juiced
  • 1 tablespoon olive oil
  • 1 tbsp chopped fresh cilantro
  • teaspoon Papa Joe's Salt or combination of salt and pepper

Cilantro Lime Crema

  • 1 5.2 oz full-fat greek yogurt
  • ½ medium lime, zested and juiced
  • ¼ cup fresh cilantro, chopped
  • ½ teaspoon chipotle chili powder
  • teaspoon Papa Joe's Salt or combination of salt and pepper

Taco Shells and Garnishes

  • 12 small, round corn tortillas warmed or grilled
  • 1 medium avocado, thinly sliced
  • 1 cup queso fresco, crumbled

Additional Suggested Garnishes: fresh cilantro leaves, wedges of lime, hot sauce, chopped scallions, slices of fresh jalapeño


    Cilantro Lime Chicken Marinade

    • Rinse and dry chicken. Place chicken in a large ziplock bag or into a medium bowl. In a small bowl or liquid measuring cup, combine olive oil, maple syrup, lime zest, lime juice, garlic, cilantro, and Papa Joe's Salt. Pour marinade over chicken and store in the refrigerator for at least 2 hours. 

    Corn and Red Cabbage Slaw

    • In a medium mixing bowl, combine corn, red cabbage, lime juice, olive oil, cilantro, and Papa Joe's Salt. Toss to combine all ingredients. Reserve in the refrigerator until ready to serve tacos. 

    Cilantro Lime Crema

    • In a small food processor or your blender, combine yogurt, lime zest and juice, cilantro, chili powder, and Papa Joe's Salt. Blend until smooth. Move to the refrigerator until you are ready to serve the tacos. 

    Grilling the Chicken

    • Grill the marinated chicken over medium heat on an oiled grill pan until cooked through. About 4-5 minutes per side if using chicken cutlets. Your chicken should reach an internal temperature of 165°. Move your chicken to a plate and cover to keep warm.

    Assemble the Tacos

    • Fill each tortilla with 3-4 slices of chicken, 1-2 slices of avocado, a scoop of the corn and red cabbage slaw, and a sprinkle of queso fresco. Drizzle crema over each taco. Garnish with fresh cilantro leaves, chopped scallions, and a lime wedge. You may also want to add slices of fresh jalapeño and some hot sauce if your like your tacos spicy.


    Serving: 4g | Calories: 345kcal | Carbohydrates: 8g | Protein: 30g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 93mg | Sodium: 665mg | Potassium: 524mg | Sugar: 4g | Vitamin A: 710IU | Vitamin C: 17.2mg | Calcium: 194mg | Iron: 0.7mg