Chili Lime Chicken Taco Recipe

Prepare marinade

In a medium bowl whisk together fresh lime juice, olive oil, chili powder, smoked paprika, ground cumin, granulated garlic, ground onion, kosher salt, black pepper, honey and lime zest until smooth and combined.

Marinate chicken

Pat chicken thighs dry with paper towels. Place chicken in a zip-top bag or shallow dish and pour marinade over chicken, massaging to coat thoroughly. Seal or cover and refrigerate at least 30 minutes, up to 4 hours (for best flavor 2 hours).

Bring to room temperature

Remove chicken from refrigerator 15 minutes before cooking to take the chill off, which promotes even cooking.

Cook the chicken

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. When oil shimmers, add chicken thighs (discard excess marinade). Cook undisturbed 4–5 minutes until a deep golden crust forms, then flip and cook 3–4 minutes more, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If using a grill, preheat to medium-high and grill 4–5 minutes per side.

Rest and slice

Transfer cooked chicken to a cutting board and let rest 5 minutes. Slice or chop into 1/2-inch pieces or thin strips for tacos.

Make lime crema

In a small bowl whisk together sour cream, mayonnaise, extra lime juice, a pinch of salt and hot sauce (if using) until smooth. Taste and adjust for tang, heat, or salt.

Prepare toppings

Thinly slice red onion and chop cilantro. Halve and pit avocado, then slice or dice. Toss shredded cabbage with a squeeze of lime or a pinch of salt if desired.

Warm tortillas

Warm tortillas on a dry skillet over medium heat 20–30 seconds per side until pliable and lightly charred in spots, or wrap in foil and heat in a 350°F (180°C) oven for 8–10 minutes. Optionally brush lightly with melted butter before or after warming for extra flavor.

Assemble tacos

Place warmed tortilla on a plate. Add a small handful (about 2–3 tablespoons) of shredded cabbage, then top with 2–3 tablespoons of sliced chili-lime chicken. Drizzle 1–2 teaspoons of lime crema over chicken, add a few slices of avocado, a sprinkle of chopped red onion, cilantro leaves, and finish with crumbled cotija. Repeat for remaining tortillas.

Serve

Serve tacos immediately with lime wedges on the side for extra squeeze. Leftover chicken keeps 3–4 days in the refrigerator.

If short on time, marinate as little as 15 minutes and cook. For a brighter lime flavor, grate lime zest from an additional lime into the marinade. Adjust chili powder up or down to control heat.