Chicken Tacos with Lime and Cilantro

Chicken Tacos with Lime and Cilantro

This chicken taco recipe is perfect for a quick and easy weeknight dinner that still feels a bit special.

Don’t skip the toppings – they really take the tacos up a notch. The quick-pickled radishes provide a nice pop of acidity. If you are not a radish fan, quick-pickled shallots or red onions would also be good instead of the radishes. Use the same method substituting thinly sliced onions for the radishes.

I like to use chicken thighs in this type of recipe because they provide a richer flavor than chicken breasts.

Chicken Tacos with Lime and Cilantro

Chicken Tacos with Lime and Cilantro

5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3 servings

Ingredients

  • 1 ½ tbsp vegetable oil
  • ½ lg onion, (or 1 small), diced
  • 1 jalapeno, seeded and diced
  • 1 clove garlic, minced
  • 12 oz chicken thighs, boneless, skinless
  • 1 ¼ tsp salt, divided
  • 2 tsp chili powder
  • ½ tsp ground cumin
  • ¼ tsp chipotle powder
  • 2 limes
  • ¼ cup cilantro, chopped + extra for topping
  • 3-4 small radishes, thinly sliced
  • ½ cup chopped tomatoes
  • ½ cup crumbled queso fresco
  • 12 corn tortillas

Instructions

  • Start by making quick pickled radishes. Combine juice from 1 lime (~2 tbsp) and ¼ tsp salt. Add sliced radishes and stir. Let sit at room temperature to quick pickle while making the tacos. Stir occasionally.
  • Warm a large frying pan over medium to low heat. Add the vegetable oil and diced onion. Cook 2-3 minutes until onions are just starting to soften. Add garlic and jalapeno. Cook for 1-2 minutes. Add chicken thigh pieces. Cook for approximately 5 minutes until chicken is browned.
  • Meanwhile, combine remaining 1 tsp salt, chili powder, cumin and chipotle. Add spice mixture to chicken and vegetables. Cook for an additional 5 minutes or so to finish cooking chicken through. Add juice from ¾ of a lime (save remaining ¼ for wedges for serving) and ¼ cup cilantro. Stir to mix.
  • Warm corn tortillas (either in a skillet on the stovetop or wrapped in foil in the oven – microwaving is not recommended). Top tacos with pickled radishes, chopped tomatoes, crumbled queso fresco, a few cilantro leaves, and a squeeze of lime.

Notes

Read more recipes from Laura’s Cooking for You and Me series.
Making this RecipeTag us on Instagram at @umami.site and hashtag it #umami_site

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