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Versatile Chili-Lime Tacos (Chicken or Soya)
Juicy, boldly seasoned chicken thighs with a bright chili-lime kick, nestled into warm tortillas. These tacos come together in about 30 minutes with a quick marinade, a fast sear, and all your favorite fresh toppings. A weeknight winner that tastes like a sunny taqueria at home.
For 4 servings
- prep · ~10 min
Marinate the chicken.
1.In a mixing bowl, whisk together lime juice, olive oil, minced garlic, chili powder, ground cumin, smoked paprika, and salt.2.Add chicken thighs and toss to coat evenly. Let sit at room temperature for 10 minutes.TIPDon't marinate longer than 20 minutes in pure lime juice — the acid will start to break down the meat. - prep · ~5 min
Prep the fresh toppings.
Dice the onion and tomato, chop the cilantro, slice the green chili, and cut the lime into wedges. Arrange everything on a serving plate.
- grill · ~11 min
Sear the chicken.
1.Heat a cast iron skillet over medium-high heat until very hot.2.Place chicken thighs in a single layer and cook without moving for 5–6 minutes until deeply charred.3.Flip and cook the second side for 4–5 minutes until cooked through and internal temperature reaches 165°F (74°C).4.Transfer to a cutting board and rest for 3 minutes.TIPDon't crowd the pan — cook in two batches if needed. Steam is the enemy of a good sear. - prep · ~2 min
Slice the chicken.
Slice the rested chicken against the grain into thin strips.
- grill · ~2 min
Warm the tortillas.
Place each tortilla in the same hot skillet for about 20 seconds per side until pliable and lightly charred. Keep wrapped in a clean kitchen towel.
TIPCharring the tortillas over an open gas flame adds a wonderful smoky flavor. - assemble · ~2 min
Assemble the tacos.
1.Place a portion of sliced chicken in the center of each warm tortilla.2.Top with diced onion, tomato, fresh cilantro, and jalapeño slices.3.Squeeze a lime wedge over each taco just before eating.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best sear, pat the chicken thighs dry with paper towels before adding them to the hot skillet.
- 2Let the chicken rest for a full 3 minutes after cooking to keep the juices locked in when slicing.
- 3Warm tortillas directly over a gas flame for 15–20 seconds per side for authentic char and pliability.
- 4Prepare all toppings while the chicken marinates — this makes assembly quick and easy.
- 5Avoid marinating longer than 20 minutes; the lime juice's acid can begin to over-tenderize the chicken.
- 6Slice the cooked chicken across the grain to break up the muscle fibers for tender, bite-sized pieces.
Adapt it for your goals.
Low-oil
Omit the olive oil from the marinade and sear the chicken in a non-stick pan lightly sprayed with oil — reduces fat while keeping the char and flavor.
high proteinHigh-protein
Substitute chicken breast for thighs and cook to 155°F (68°C) for leaner, high-protein tacos without drying out.
jainJain
Replace onions and garlic with asafoetida (hing) and use a neutral oil instead of olive oil; skip the tomato toppings to keep it root-vegetable free.
veganVegan
Use firm tofu or jackfruit marinated in the same chili-lime mixture, seared until charred, and topped with the same fresh salsa for a plant-based version.
Why this is on our healthy list.
Rich in Lean Protein
Chicken thighs provide high-quality protein that supports muscle repair and keeps you full and satisfied.
Heart-Friendly Fats
The olive oil in the marinade and avocado (if added) supply monounsaturated fats, which are beneficial for heart health.
Vitamin C Boost
Fresh lime juice and tomatoes deliver a generous dose of vitamin C, which supports immune function and helps iron absorption.
Low in Added Sugars
This recipe relies on natural flavors from lime, spices, and fresh vegetables without any added sugar.
Frequently asked questions
Yes, but reduce the cooking time by about 2 minutes per side and cook to 165°F (74°C) to avoid drying out.
