Easy and delicious cilantro lime chicken tacos topped with tangy coleslaw and a homemade avocado crema—an ideal, fresh summer recipe packed with bright flavors and wholesome ingredients.
Let’s taco ’bout grilling season! Summer is the perfect time for cookouts, pool parties and firing up the grill. These cilantro lime chicken tacos are bright, colorful and full of fresh flavor—easy to make and great for sharing with friends and family. Add a margarita and you’re set.
Why You’ll Love This Recipe
- Healthy, flavorful meal that comes together in under 30 minutes (plus marinating time).
- The cilantro-lime marinade infuses the chicken with bright, zesty flavor.
- Creamy avocado crema and a tangy, crisp coleslaw add contrast and texture—use your favorite toppings to customize.
Ingredients You’ll Need
- Chicken: 1 1/2 lbs boneless, skinless chicken breasts or thighs.
- Olive oil: For the marinade and dressing—use a good quality cold-pressed oil.
- Limes: Fresh lime juice and zest for the marinade and slaw.
- Honey: Balances the tang; maple syrup or another natural sweetener can be used instead.
- Garlic: Fresh minced garlic is best (or 1 tsp garlic powder).
- Cilantro: Finely chopped for the marinade, slaw and crema.
- Tortillas: 6-inch flour or corn tortillas, depending on preference.
- Toppings: Avocado crema and tangy coleslaw are suggested, but pico de gallo, guacamole, cotija cheese or extra cilantro all work well.
The creamy avocado crema is quick to make and pairs perfectly with these tacos. The recipe below includes a touch of sriracha for a mild kick—adjust to your heat preference.
How to Make Cilantro Lime Chicken Tacos
- Make the marinade. Whisk lime juice and zest, olive oil, minced garlic, honey and chopped cilantro.
- Marinate the chicken. Place chicken and marinade in a large zip-top bag or bowl. Coat evenly and chill 4 hours to overnight.
- Prepare the coleslaw. Combine shredded green and red cabbage, shredded carrots, chopped green onions and cilantro. Toss with a dressing of lime juice, olive oil, honey and a pinch of salt.
- Make the avocado crema. In a blender or food processor, combine avocado, garlic, cilantro, Greek yogurt (or sour cream), lime juice, sriracha, salt and pepper. With the motor running, slowly add olive oil and water until smooth and at your desired consistency.
- Grill the chicken. Preheat a grill or grill pan to medium. Grill marinated chicken about 4–5 minutes per side, until juices run clear and internal temperature reaches 165°F (74°C). Let rest 5 minutes before slicing.
- Assemble tacos. Slice or shred the chicken, warm tortillas, then top with slaw and a drizzle of avocado crema. Finish with extra lime if desired.
Why You’ll Love This Coleslaw
This slaw is crunchy, colorful and refreshingly light. Instead of a heavy mayonnaise base, it’s tossed with olive oil, lime juice, lime zest and a touch of honey for a brighter, healthier option. It’s also versatile—use it on tacos, burgers, sandwiches or salads for added crunch.
How to Serve
These tacos are delicious on their own but pair nicely with simple sides and refreshing drinks when hosting:
- Appetizers: Chips with pico de gallo or a lighter seven-layer taco dip.
- Sides: Black bean and corn salad, cilantro lime cauliflower rice, Mexican brown rice, or a sweet potato & black bean quinoa bake.
- Drinks: Fresh margaritas, palomas, or a citrus sangria complement the bright taco flavors.
How to Store Leftovers
Store leftover cooked chicken in an airtight container in the refrigerator for 4–5 days. Keep slaw and crema in separate containers for up to 5 days. Reheat chicken gently in a skillet or microwave until warmed through.
More Taco and Mexican-Inspired Recipes
- Turkey Taco Lettuce Wraps
- Mango Sriracha Salmon Tacos
- Fish Tacos with Peach Mango Salsa
- Homemade Taco Seasoning
- Sheet Pan Chicken Fajitas
- Instant Pot Mexican Brown Rice
Hope you enjoy these cilantro lime chicken tacos! If you try the recipe, please leave a rating and share your photos using the hashtag #eatyourselfskinny.
Cilantro Lime Chicken Tacos
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts
- 1/4 tsp salt
- 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 as needed
Instructions
- Place chicken in a large zip-top bag or bowl.
- Whisk lime juice, zest, olive oil, garlic, honey and cilantro; pour over chicken and refrigerate 4 hours to overnight.
- For the coleslaw, toss cabbage, carrots, green onions and cilantro. Whisk lime juice, olive oil, honey and salt, then combine with the slaw.
- For the crema, blend avocado, garlic, cilantro, yogurt, lime juice, sriracha, salt and pepper. With the blender running, add olive oil and water until smooth.
- Grill chicken over medium heat about 4–5 minutes per side until cooked through. Let rest 5 minutes before slicing.
- Assemble tacos with sliced chicken, coleslaw and avocado crema. Serve with lime wedges.
Nutrition
Calories: 407 kcal |
Carbohydrates: 60.8 g |
Protein: 31.8 g |
Fat: 20.4 g
Nutrition information is an approximation.