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- 2 large chicken breasts - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - Zest and juice of 2 limes - 2 tablespoons olive oil - Salt and pepper to taste - 8 small corn tortillas - 1 cup shredded red cabbage - 1 avocado, sliced - ½ cup fresh cilantro, chopped - Lime wedges for serving The main ingredient in this recipe is chicken breasts. They soak up the marinade well and cook evenly. The marinade adds a tangy and spicy flavor. You’ll also need tortillas to hold all the tasty fillings. For toppings, I love using shredded cabbage for crunch, creamy avocado, and fresh cilantro for a burst of flavor. Lime wedges add that final zesty touch. You will need specific amounts to get the best taste. Here’s a quick guide: - Chicken: 2 large breasts for four servings. - Spices: 2 tablespoons chili powder, and 1 teaspoon each of cumin and garlic powder. - Lime: Use the zest and juice of 2 limes for a bright flavor. - Olive oil: 2 tablespoons help the spices stick to the chicken. - Tortillas: 8 small corn tortillas work best for folding. - Cabbage: 1 cup shredded for a crunchy bite. - Avocado: 1 sliced for creaminess. - Cilantro: ½ cup chopped for freshness. - Lime wedges: A few for serving. If you want more tacos, you can double the chicken and toppings. Adjust spices based on your taste. This way, you can enjoy these tacos with friends or family. To make the marinade, mix these in a bowl: - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - Zest and juice of 2 limes - 2 tablespoons olive oil - Salt and pepper to taste Add the two large chicken breasts to the bowl. Make sure to coat them well in the marinade. For the best flavor, let the chicken marinate for at least 30 minutes. You can also let it sit for up to 2 hours in the fridge. This extra time helps the flavors soak into the chicken. You can cook the chicken on a grill or in a skillet. If you choose a grill, heat it to medium-high. Place the marinated chicken on the grill and cook for about 6-7 minutes on each side. If using a skillet, do the same. The chicken is done when it reaches an internal temperature of 165°F (75°C). After cooking, let the chicken rest for 5 minutes before slicing it. This keeps it juicy. To warm the tortillas, use a dry skillet over medium heat. Heat each corn tortilla for about 30 seconds on each side. This makes them nice and pliable. Warm tortillas are key for tasty tacos. They hold the filling well and add a soft texture. Now it's time to put it all together! Start by placing slices of the grilled chicken on each warmed tortilla. Next, add a layer of shredded red cabbage and a few slices of avocado. Top it off with fresh cilantro for bright flavor. For a zesty kick, squeeze some extra lime juice on top. You can also serve lime wedges on the side for extra fun! Marinating chicken is key to great taste. It allows spices to soak in and enhances flavor. I recommend marinating for at least 30 minutes. For more flavor, go up to 2 hours. You can adjust spices based on your taste. Add more chili powder for heat or lime juice for tang. To avoid dry chicken, don’t overcook it. Cook until it reaches 165°F (75°C). Let it rest for 5 minutes after cooking. This keeps juices inside. For tortillas, warm them gently. Use a dry skillet for about 30 seconds on each side. This makes them soft and easy to fold. Plating tacos can be fun and creative. Stack them on a colorful plate. Use a small bowl of lime wedges on the side. Add sliced avocado on top for a pop of color. Fresh cilantro adds visual appeal. It looks great and tastes fresh. {{image_2}} You can change the chicken with other proteins. Try shrimp, beef, or tofu for a twist. Each option brings a new taste to your tacos. For tortillas, you can switch corn for flour or whole wheat. Each type adds a different texture. If you want a gluten-free option, look for special gluten-free tortillas. To change the spice mix, try adding different herbs. Oregano or smoked paprika can give a new flavor. You can also use spices from other cuisines, like curry or za’atar. Want more heat? Add some chopped jalapeños or a dash of hot sauce. For sweetness, try mango or pineapple chunks. Each addition can change the taco's profile. These tacos pair well with simple sides. Serve them with black beans or Mexican rice. You might also enjoy a fresh salad with lime vinaigrette. For drinks, try a cold beer or a fruity margarita. A lime-flavored soda can also be a fun choice. Each of these options complements the bold flavors of your tacos. To store your leftover chili lime chicken tacos safely, first cool them down. Place any extra chicken, tortillas, and toppings in separate containers. Use airtight containers to keep them fresh. I recommend glass or plastic containers with tight lids. This helps prevent odors from mixing in your fridge. Proper storage keeps your food safe for up to three days. When you are ready to enjoy your tacos again, gently reheat the chicken. Use a skillet over low heat for the best results. This method keeps the chicken juicy. For the tortillas, warm them in a dry skillet for about 30 seconds on each side. This helps avoid dryness and keeps them soft. You want to bring back that fresh taste and texture. If you want to save some for later, freezing works well. Freeze the chicken and toppings separately from the tortillas. Wrap the chicken tightly in plastic wrap, then place it in a freezer bag. For the tortillas, stack them with parchment paper between each one. This prevents them from sticking together. When you are ready to eat, thaw the chicken overnight in the fridge. Reheat it in a skillet, and warm the tortillas as usual. This keeps everything tasting great! Yes, you can prepare many parts ahead. Marinate the chicken in advance. You can do this up to two hours before cooking. For best flavor, let it sit in the fridge. You can also slice the avocado and shred the cabbage ahead of time. Just keep them in separate airtight containers. Warm the tortillas right before serving for the best taste. If you don't want chicken, try other proteins. You can use shrimp or fish for a light option. If you prefer plant-based choices, use tofu or tempeh. Both can soak up the marinade well. Cook them the same way as chicken for great results. The spice level is mild to medium. The chili powder gives it a nice kick without being too hot. If you want more heat, add some cayenne pepper or sliced jalapeños. If you like less spice, reduce the chili powder. You can always adjust to fit your taste. There are many tasty toppings you can add. Besides the avocado and cabbage, try diced tomatoes or radishes. You can also add cheese or a dollop of sour cream. Fresh salsa or hot sauce will give it a nice zing. Lime wedges add a bright flavor too! This blog post covered how to make delicious chicken tacos. We discussed key ingredients, cooking methods, and tips for great flavor. I also shared ideas for variations, storage, and reheating. Tacos are not just tasty; they are fun to make. You can switch up the ingredients and customize them to suit your taste. Get creative with toppings and serving options. With these steps and tips, you can enjoy a fantastic taco meal anytime. Enjoy making, sharing, and savoring your tacos!

Chili Lime Chicken Tacos

Elevate taco night with these delicious chili lime chicken tacos! Packed with vibrant flavors, this recipe features marinated chicken grilled to perfection and topped with fresh avocado, crisp cabbage, and zesty lime. Perfect for a quick weeknight dinner or a weekend gathering, these tacos are a crowd-pleaser. Click through to discover the full recipe and impress everyone at your next meal! Enjoy every bite of this flavorful feast!
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Ingredients
  

2 large chicken breasts

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon garlic powder

Zest and juice of 2 limes

2 tablespoons olive oil

Salt and pepper to taste

8 small corn tortillas

1 cup shredded red cabbage

1 avocado, sliced

½ cup fresh cilantro, chopped

Lime wedges for serving

Instructions
 

Marinate the Chicken: In a bowl, combine chili powder, cumin, garlic powder, lime zest, olive oil, lime juice, salt, and pepper. Add the chicken breasts, coating them well in the marinade. Let it sit for at least 30 minutes or up to 2 hours in the refrigerator for maximum flavor.

    Cook the Chicken: Heat a grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes before slicing.

      Warm the Tortillas: In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.

        Assemble the Tacos: On each tortilla, layer slices of the grilled chicken, shredded red cabbage, and avocado. Top with fresh cilantro.

          Serve: Squeeze extra lime juice over the top and serve with lime wedges on the side for an added zesty kick.

            Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Servings: 4