Go Back
- 1 lb boneless, skinless chicken breasts - 1 tablespoon fresh jalapeño, finely chopped - 8 small corn tortillas - 2 tablespoons extra virgin olive oil - Juice of 2 limes (about 4 tablespoons) - Zest of 1 lime - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and black pepper to taste - 1 cup shredded romaine or iceberg lettuce - ½ cup fresh tomatoes, diced - ½ cup crumbled feta cheese I love how simple these ingredients are yet packed with flavor. The chicken breasts are tender and soak up all the marinade's zest. You can adjust the jalapeño to your spice level. More heat is easy; just add more jalapeño. Corn tortillas hold everything perfectly. They give a nice crunch and warmth. The marinade is where the magic happens. Olive oil makes the chicken juicy while lime juice and zest add tang. Ground cumin and smoked paprika bring depth. They make each bite exciting. For toppings, shredded lettuce adds crunch. Diced tomatoes give a fresh taste. Crumbled feta cheese adds creaminess. Together, they create a balanced bite. You can even add fresh cilantro for a pop of color and flavor if you like. With these ingredients, you can whip up a delicious meal that feels gourmet yet is easy to make. {{ingredient_image_2}} To start, gather your marinade ingredients. In a medium bowl, combine: - 2 tablespoons extra virgin olive oil - 2 cloves garlic, finely minced - 1 tablespoon fresh jalapeño, finely chopped - Juice of 2 limes (around 4 tablespoons) - Zest of 1 lime - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and black pepper to taste Whisk these ingredients together until well mixed. This mixture gives your chicken a tasty kick. Add the chicken breasts to the bowl. Make sure they are fully coated in the marinade. Cover the bowl with plastic wrap. Place it in the fridge for at least 30 minutes. For best flavor, marinate for up to 2 hours. Next, it’s time to cook the chicken. Preheat your grill or a large skillet over medium-high heat. When hot, take the chicken from the marinade. Place it on the grill or in the skillet. Cook each side for about 6-7 minutes. You want the chicken to reach an internal temperature of 165°F (75°C). Once cooked, remove the chicken from the heat. Let it rest for 5 minutes to keep it juicy. After resting, shred the chicken into bite-sized pieces using two forks. This helps distribute the juices. Now, warm your corn tortillas. In a dry skillet, heat each tortilla for about 30 seconds on each side. Keep them covered with a clean towel to stay warm. To assemble, take a warm tortilla. Fill it with the shredded chicken. Top it with: - Shredded romaine or iceberg lettuce - Diced tomatoes - Diced red onion - Crumbled feta cheese Finish with fresh cilantro leaves for a burst of flavor. Enjoy your homemade tacos! Marinating is key for great flavor. You should marinate the chicken for at least 30 minutes. For the best taste, aim for about 2 hours. This lets the marinade soak in well. To adjust spice levels, simply change the amount of jalapeño. If you prefer milder tacos, use less jalapeño. For more heat, add extra. You can also try different spicy sauces or peppers. Using a meat thermometer helps ensure perfect chicken. Chicken should reach an internal temperature of 165°F. This ensures it is safe to eat and juicy. Letting the chicken rest for 5 minutes after cooking keeps it moist. This waiting time allows the juices to settle back in. Shredding too soon can lead to dry chicken. Warming tortillas right makes a big difference. Use a dry skillet over medium heat. Warm each tortilla for about 30 seconds on each side. This keeps them soft and easy to fold. To keep tortillas warm, cover them with a kitchen towel. This helps them stay pliable until you are ready to serve. Keeping them warm makes your tacos even better! Pro Tips Marinating Time: For the best flavor, marinate the chicken for the full 2 hours if possible. This will allow the spices and lime to penetrate the meat more deeply, enhancing the overall taste. Adjusting Spice Level: If you prefer milder tacos, remove the seeds from the jalapeño before chopping. Alternatively, you can use a milder pepper like poblano for a similar flavor without the heat. Resting the Chicken: Letting the chicken rest for a few minutes after cooking allows the juices to redistribute, making the shredded chicken more moist and flavorful. Fresh Toppings: Don’t skip on the fresh toppings! Adding ingredients like avocado, radishes, or a drizzle of sour cream can elevate the flavors and add creaminess to your tacos. {{image_4}} You can swap chicken for beef or shrimp in this recipe. Beef adds a rich taste, while shrimp cooks quickly. Just remember to adjust cooking times for each protein. For a vegetarian option, use grilled portobello mushrooms or cauliflower. Both choices soak up the marinade well and taste great. Want to spice things up? Try adding chili powder or cayenne pepper to the marinade. These spices bring heat and depth. You can also experiment with cheese. Instead of feta, use cotija or pepper jack. Each cheese brings its own flavor, making your tacos unique. Pair your tacos with simple side dishes. Mexican rice or black beans work well. You can also serve corn salsa or guacamole. These sides add freshness and flavor to your meal. For sauces, consider a creamy avocado dip or a zesty lime crema. Both complement the tacos beautifully and enhance your dining experience. To keep your Jalapeño Lime Chicken Tacos fresh, place leftovers in an airtight container. Store them in the fridge for up to three days. If you want to save them longer, freeze the chicken separately. Wrap it tightly in plastic wrap, then place it in a freezer bag. This method helps preserve flavor and texture. When it’s time to eat your leftovers, there are safe ways to reheat them. You can use the microwave, but I recommend using a skillet for better results. Heat the skillet over medium heat, add the chicken, and stir until warm. For tacos, reheat the tortillas in a dry skillet for about 30 seconds on each side. This keeps them soft and tasty. To keep your toppings fresh, store them in separate containers in the fridge. Lettuce and tomatoes do best when kept dry. Check for spoilage by looking for any discoloration or bad smells. If you notice these signs, it’s best to toss them to ensure your meal stays delicious. To add more heat, use extra jalapeño. Chop more finely for even heat. You can also add a pinch of cayenne pepper to the marinade. Another option is to use spicy salsa as a topping. Be careful; a little goes a long way. Always taste as you go. Yes, you can use corn tortillas in various sizes. Small tortillas work best for tacos. They are easier to handle. If you use larger ones, you may need to add more filling. Make sure the tortillas are warm and pliable. This helps prevent tearing when you fill them. Yes, you can prepare the chicken early. Marinate it for up to two hours for the best flavor. If you want to marinate it longer, refrigerate it overnight. Store the marinated chicken in an airtight container. This makes it easy to cook when you're ready. Just remember not to let it sit out for too long. Jalapeño Lime Chicken Tacos blend fresh ingredients and bold flavors. We explored key components like boneless chicken breasts, fresh jalapeño, and tasty corn tortillas. The marinade, with olive oil and spices, brings it all together. I shared cooking techniques to ensure your chicken is juicy and flavorful. Remember to customize your tacos with different proteins and toppings. With these tips, you can enjoy delicious meals and impress friends. Enjoy your cooking and sharing this tasty dish!

Jalapeño Lime Chicken Tacos

Delicious tacos filled with marinated chicken, fresh vegetables, and a zesty lime flavor.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh jalapeño, finely chopped
  • 2 limes juice of (about 4 tablespoons)
  • 1 lime zest of
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste salt and black pepper
  • 8 small corn tortillas
  • 1 cup shredded romaine or iceberg lettuce
  • 0.5 cup fresh tomatoes, diced
  • 0.5 cup red onion, diced
  • 0.5 cup crumbled feta cheese
  • fresh cilantro leaves, for garnish

Instructions
 

  • In a medium mixing bowl, whisk together the olive oil, minced garlic, chopped jalapeño, lime juice, lime zest, cumin, smoked paprika, salt, and black pepper. Add the chicken breasts to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours to enhance the flavors.
  • Preheat your grill or a large skillet over medium-high heat. Once hot, remove the chicken from the marinade and transfer it to the grill or skillet. Cook for approximately 6-7 minutes on each side, until the chicken is fully cooked through and reaches an internal temperature of 165°F (75°C). Once done, remove the chicken from the heat and let it rest for 5 minutes.
  • After resting, use two forks to shred the chicken into bite-sized pieces, ensuring the juices are well distributed.
  • In a dry skillet set over medium heat, warm each corn tortilla for about 30 seconds on each side, or until they are warm and pliable. Keep them covered with a clean kitchen towel to retain warmth.
  • Take a warm tortilla and generously fill it with the shredded chicken. Top the chicken with a handful of shredded lettuce, a scoop of diced tomatoes, and a sprinkle of red onion. Finish with a sprinkle of crumbled feta cheese and a few fresh cilantro leaves for added freshness.
  • Arrange the assembled tacos on a colorful serving platter. Serve immediately alongside lime wedges for an extra burst of citrus flavor.

Notes

Serve with lime wedges and consider adding avocado salsa for extra flavor.
Keyword chicken, easy, jalapeño, lime, tacos