Lime Cilantro Chicken Tacos

Straightforward and satisfying Cilantro Lime Chicken Tacos topped with tangy coleslaw and from-scratch avocado crema make the reliable EASY summer recipe! Full of fresh flavors and lighter ingredients!

Let's TACO bout grilling season! When A cook think of summer A cook immediately dream of cookouts, pool parties and firing up the grill and these cilantro lime chicken tacos make the reliable flavorful recipe to share with your friends and family this season. A cook mean with all these fresh flavors and vibrant colors, A cook promise your friends will thank you! Just make sure to throw in a margari

The silky avocado crema is one of the tried and true recipes seen in this salad here. It is one of the favorite dressings and pairs perfectly on top of these tacos! A cook added just a little more hot sauce than A cook normally do because A cook really wanted these tacos to have a nice kick, but feel free to add as much or as little as you'd like.

What goes in

• 1 1/2 lbs boneless skinless chicken breasts
• 1/4 teaspoon salt
• 8 to 10 6 inch flour or corn tortillas
• Juice of 2 limes + zest of 1 lime
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon honey
• 2 tablespoons cilantro, chopped
• 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 tablespoon olive oil
• 1 teaspoon honey
• Pinch of salt
• 1 avocado
• 1 garlic clove, minced
• 1/4 cup cilantro, chopped
• 1/4 cup plain Greek yogurt
• 3 tablespoons lime juice
• 1 teaspoon Sriracha
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1/4 to 1/2 cup water, depending on consistency

How it comes together

1. Place chicken in a large ziplock bag or bowl.
2. To make the marinade, whisk together lime juice, zest, olive oil, garlic, honey, and cilantro until combined and pour over top of chicken until completely coated. Cover and marinate chicken for about 4 hours to overnight.
3. To make the coleslaw, combine cabbage, carrots, green onions and cilantro in a wide bowl. In a smaller bowl, whisk together lime juice, olive oil, honey and salt and toss together with slaw mixture.
4. To make the avocado crema, combine the avocado, garlic, cilantro, yogurt, lime juice, sriracha and salt/pepper in a food processor and pulse until combined. With the motor running, slowly add the olive oil and water until smooth until you have your desired consistency.
5. To cook the chicken, pre-heat outdoor grill or grill pan on a lively burner and add marinated chicken breasts. Sprinkle with a little salt and cook chicken about 4 to 5 minutes on each side until juices run clear. Transfer chicken to a cutting board and let rest for 5 minutes before cutting. This keeps them juicy!
6. To assemble the tacos, place chicken in a tortilla and top with slaw and a drizzle of the avocado crema. Serve with a fresh squeeze of lime and enjoy!