Simple and Scrumptious Cilantro Lime Chicken Tacos

Topped with tangy coleslaw and homemade avocado crema, these tacos are the perfect EASY summer recipe! Packed with fresh flavors and healthy ingredients!

Let’s TACO ’bout grilling season! When I think of summer, I immediately dream of cookouts, pool parties, and firing up the grill. These cilantro lime chicken tacos are the perfect flavorful recipe to share with your family and friends this season. With all those fresh flavors and vibrant colors, I promise everyone will thank you! Just don’t forget to add a margarita or two.

Why You’ll Love This Recipe

A healthy, delicious, flavor-packed meal that comes together in under 30 minutes!
The cilantro lime marinade is FANTASTIC and adds so much flavor to these tacos.
You’ll love the creamy avocado crema and tangy coleslaw, but feel free to use whatever toppings you like best!

Ingredients You’ll Need

Chicken: 1 ½ lbs boneless, skinless chicken breasts or thighs.
Olive oil: For coating the chicken and veggies; use a good cold-pressed, organic olive oil for maximum flavor.
Limes: Fresh lime juice and zest give the marinade a bright, fresh taste. Avoid bottled lime juice!
Honey: Adds a touch of sweetness to balance the tangy flavors; you can also use maple syrup or another natural sweetener.
Garlic: Fresh garlic is best, but you can substitute 1 teaspoon of garlic powder if needed.
Cilantro: Fresh cilantro adds a burst of flavor to the marinade.
Tortillas: Use flour tortillas or corn tortillas if you prefer gluten-free options.
Toppings: Creamy avocado crema, tangy coleslaw, pico de gallo, guacamole, crumbled cotija cheese, or extra fresh cilantro.

How to Make Cilantro Lime Chicken Tacos

Make the Marinade: In a small bowl, whisk together lime juice, lime zest, olive oil, garlic, honey, and cilantro until combined.
Marinate the Chicken: Place chicken in a large ziplock bag or bowl and pour the marinade over the top, ensuring the chicken is fully coated. Cover and marinate for 4 hours or overnight.
Prepare the Coleslaw: While the chicken is marinating, combine cabbage, carrots, green onions, and cilantro in a large bowl. In a smaller bowl, whisk together lime juice, olive oil, honey, and salt, then toss with the slaw mixture.
Make the Avocado Crema: In a food processor or blender, combine avocado, garlic, cilantro, yogurt (or sour cream), lime juice, sriracha, and salt/pepper. Blend until smooth, adding olive oil and water for the desired consistency.
Grill the Chicken: Preheat an outdoor grill or grill pan over medium heat. Add the marinated chicken, sprinkle with a pinch of salt, and cook for 4–5 minutes per side, until juices run clear. Let the chicken rest for 5 minutes before slicing.
Assemble the Tacos: Fill tortillas with sliced chicken, coleslaw, and a drizzle of avocado crema. Add your favorite toppings and serve with a squeeze of lime!

Why You’ll Love This Coleslaw

This easy-to-make coleslaw is crunchy, flavorful, and adds a gorgeous pop of color to the tacos. It’s a healthy, oil-based slaw made with lime juice, zest, olive oil, and honey—perfect for those looking for a lighter alternative to creamy coleslaw.

Serving Suggestions

Pair these tacos with your favorite sides and cocktails for the ultimate summer meal. Think chips and guacamole, Mexican rice, or a refreshing cucumber margarita.

Storing Leftovers

Store leftover chicken in an airtight container in the fridge for 4–5 days.
Keep toppings in separate containers in the fridge for up to 5 days.
Reheat chicken in a skillet or microwave until warm.

Nutrition Information

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below and tag me on Instagram using #nugalaeats! I’d love to see your delicious creations!