Cilantro Lime Chicken Tacos Recipe

Easy and delicious Cilantro Lime Chicken Tacos topped with tangy coleslaw and homemade avocado crema — an ideal, flavor-packed summer recipe made with fresh ingredients.

Let’s taco about grilling season. Summer means cookouts, pool parties, and firing up the grill — and these Cilantro Lime Chicken Tacos are the perfect crowd-pleasing recipe to bring to any gathering. They’re bright, fresh, and full of vibrant color and flavor. Serve them with a cold drink and watch them disappear.

Why You’ll Love this Recipe

• Healthy, satisfying, and full of bright cilantro and lime flavor.
• Quick to prepare: the hands-on work takes about 15 minutes, and the tacos come together in under 30 minutes after marinating time.
• Customizable toppings — creamy avocado crema and crunchy tangy coleslaw pair perfectly, or swap in your favorites.

Ingredients You’ll Need

• Chicken: 1 1/2 lbs boneless, skinless chicken breasts or thighs.
• Olive oil: for the marinade and slaw dressing — use a good-quality cold-pressed oil.
• Limes: fresh lime juice and zest brighten the marinade and slaw; avoid bottled lime juice for best flavor.
• Honey: a touch of sweetness to balance the tang; maple syrup or another natural sweetener works too.
• Garlic: fresh minced garlic preferred; garlic powder can be substituted in a pinch.
• Cilantro: chopped, for marinade, slaw, and crema.
• Tortillas: 6-inch flour or corn tortillas, depending on preference.
• Toppings: creamy avocado crema and tangy coleslaw are suggested, but pico de gallo, guacamole, crumbled cotija cheese, or extra cilantro are great alternatives.

How to Make Cilantro Lime Chicken Tacos

1. Make the marinade: Whisk together juice of 2 limes, zest of 1 lime, 1 tbsp olive oil, 2 cloves minced garlic, 1/2 tsp honey, and 2 tbsp chopped cilantro.
2. Marinate the chicken: Place the chicken in a large zip-top bag or bowl, pour the marinade over, and ensure the pieces are fully coated. Cover and refrigerate for about 4 hours to overnight for best flavor.
3. Prepare the coleslaw: In a large bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1 cup shredded carrots, 1/2 cup chopped cilantro, and 1/2 cup chopped green onions. Whisk together juice of 2 limes, 1 tbsp olive oil, 1 tsp honey, and a pinch of salt; toss with the slaw and let it sit briefly to meld flavors.
4. Make the avocado crema: In a food processor or blender combine 1 ripe avocado, 1 garlic clove (minced), 1/4 cup chopped cilantro, 1/4 cup plain Greek yogurt, 3 tbsp lime juice, 1 tsp sriracha (or to taste), and salt and pepper. Pulse to combine, then with the motor running slowly add 2 tbsp olive oil and 1/4 to 1/2 cup water until smooth and you reach the desired consistency.
5. Grill the chicken: Preheat a grill or grill pan to medium-high. Remove chicken from the marinade, sprinkle lightly with salt, and grill about 4–5 minutes per side until juices run clear and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes before slicing or shredding to retain juiciness.
6. Assemble the tacos: Warm tortillas, add sliced or shredded chicken, top with slaw, and drizzle with avocado crema. Finish with an extra squeeze of lime and enjoy.

Why This Coleslaw Works

This coleslaw is crunchy, colorful, and light — a refreshing contrast to the warm, zesty chicken. Instead of a heavy, creamy dressing, it’s tossed with olive oil, lime juice and a touch of honey, keeping the slaw bright and healthier while still full of flavor. It also makes a great topping for burgers, sandwiches, or salads.

How to Serve

The tacos are delicious on their own, but these sides and drinks pair exceptionally well for a full meal:

• Appetizers: chips with fresh pico de gallo, a healthier layered taco dip, or a fruit salsa with pita chips.
• Sides: black bean and corn salad, Mexican brown rice, cilantro lime cauliflower rice, or a sweet potato and black bean quinoa bake.
• Drinks: spicy grapefruit paloma, fresh watermelon margaritas, or a citrus summer sangria.

Storage and Leftovers

Store cooked chicken in an airtight container in the refrigerator for 4–5 days. Keep toppings like slaw and crema in separate containers for up to 5 days. Reheat chicken gently in a skillet or microwave until warmed through.

Recipe Summary

Ingredients (grouped)

• 1 1/2 lbs boneless skinless chicken breasts
• Salt, to taste
• 8–10 6-inch flour or corn tortillas

For the marinade

• Juice of 2 limes + zest of 1 lime
• 1 Tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp honey
• 2 Tbsp chopped cilantro

For the coleslaw

• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1/2 cup chopped cilantro
• 1/2 cup chopped green onions
• Juice of 2 limes
• 1 Tbsp olive oil
• 1 tsp honey
• Pinch of salt

For the avocado crema

• 1 avocado
• 1 garlic clove, minced
• 1/4 cup chopped cilantro
• 1/4 cup plain Greek yogurt
• 3 Tbsp lime juice
• 1 tsp sriracha (optional)
• Salt and pepper, to taste
• 2 Tbsp olive oil
• 1/4–1/2 cup water, to thin

Instructions

1. Place chicken in a large zip-top bag or bowl.
2. Whisk together lime juice and zest, olive oil, garlic, honey, and cilantro; pour over chicken, coat evenly, and refrigerate 4 hours to overnight.
3. Make the coleslaw by combining cabbages, carrots, green onions, and cilantro. Toss with lime juice, olive oil, honey, and a pinch of salt.
4. Make the avocado crema by blending avocado, garlic, cilantro, yogurt, lime juice, sriracha, and salt/pepper. Blend in olive oil and water until smooth.
5. Preheat a grill or grill pan to medium-high. Grill chicken 4–5 minutes per side until cooked through. Rest 5 minutes, then slice or shred.
6. Assemble tacos with warm tortillas, chicken, slaw, and a drizzle of avocado crema. Serve with lime wedges.

Nutrition (approximate)

Serving size: 2 tacos • Calories: ~407 kcal • Carbohydrates: ~60.8 g • Protein: ~31.8 g • Fat: ~20.4 g • Fiber: ~3.1 g • Sugar: ~4.3 g

Nutrition information is an approximation and should be used as a guideline.

More Recipe Ideas

• Turkey Taco Lettuce Wraps
• Mango Sriracha Salmon Tacos
• Fish Tacos with Peach Mango Salsa
• Homemade Taco Seasoning
• 7 Layer Spicy Taco Dip
• Sheet Pan Chicken Fajitas
• Enchilada Stuffed Zucchini Boats
• Baked Chicken Fajita Roll-Ups
• Instant Pot Mexican Brown Rice
• Sweet Potato & Black Bean Quinoa Bake
• Mexican Stuffed Bell Peppers

Hope you enjoy these Cilantro Lime Chicken Tacos! If you make them, leave a comment or a rating to let others know how they turned out — and feel free to share a photo of your tacos.