Chili Lime Chicken Tacos
Zesty chili-lime chicken tacos for busy American weeknights—high protein, bright flavor, ready fast. Skillet or air fryer; cook chicken to 165°F.
⏱️
15
min prep time
🔥
12
min cook time
🍽️
4
servings
📊
Easy
difficulty
🛒Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, thinly sliced
- 2 tablespoons olive oil
- Juice and zest of 2 limes
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 8 small corn or flour tortillas
- Toppings: shredded cabbage, avocado, cilantro, salsa
🔧Kitchen Tools Needed
- Skillet or air fryer
- Instant-read thermometer
- Mixing bowl
- Tongs
📝Instructions
- 1
Toss chicken with oil, lime juice/zest, and spices. Marinate 15–30 minutes in the fridge.
- 2
Cook in a hot skillet 6–9 minutes or air fry 380°F 10–12 minutes until 165°F.
- 3
Warm tortillas. Fill with chicken and toppings. Squeeze extra lime.
- 4
Food safety: discard leftover marinade that touched raw chicken.
🥗Nutrition Information
⚡Calories per serving: 340
🏷️Recipe Tags
chili lime chickenchicken tacosweeknight dinnerhigh proteintex mexamericantaco nightquick dinner
❓Frequently Asked Questions
Corn tortillas tearing?
Warm and keep covered in a towel.
Make it milder?
Use less chili powder; add honey to marinade.
Leftover chicken?
Great in salads or burrito bowls next day.
Can I grill?
Yes—medium-high grill to 165°F.
Dairy toppings?
Cotija or Greek yogurt crema optional.
