Chicken Tacos with Lime and Cilantro

Name: Chicken Tacos with Lime and Cilantro
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 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

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by Laura Burrack | 0 comments

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

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Print Pin Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 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.