These chili lime chicken tacos are easy and full of flavor! Serve them with roasted corn, onion, black beans and drizzle with some avocado dressing!
Ingredients
- 1 - 1½ lb. chicken breasts
- ¼ c. lime juice, divided
- 2 tbsp. canola or vegetable oil
- 1 tsp. minced jalapeno
- 1 tsp. honey
- 1 tsp. salt
- 1 tsp. chili powder
- ½ tsp. paprika
- ½ tsp. onion powder
- ½ tsp. garlic powder
- ¼ tsp. cumin
- ¼ tsp. coriander
- ¼ tsp. cayenne pepper*
- ¼ tsp. ground black pepper
For the filling:
- 2 tsp. olive oil
- 2 tbsp. chopped red onion
- ½ c. frozen corn
- ½ c. black beans, rinsed
- ¼ tsp. salt
- pinch ground black pepper
- Soft taco flour tortillas
- Optional garnishes:
- Chopped fresh cilantro
- Avocado chunks
- Avocado dressing
- Lime wedges
Directions
- In a ziplock bag, add the half of the lime juice and ALL of the remaining marinade ingredients. Close and gently shake to combine. Open, add chicken, close and toss to coat chicken evenly. Refrigerate for up to 24 hours, allow to sit at room temperature for 30 minutes before cooking (NOTE: if you plan on doing the minimum of 30 minutes, just leave it at room temperature instead of refrigerating).
- STOVETOP: Set a large non-stick skillet over medium-high heat. When the oil is hot, add the chicken and cook for 5 minutes, or until browned on one side. Flip chicken and reduce heat to medium. Cook for approximately 5-8 minutes or until chicken is reaches an internal temperature of 160 degrees. Transfer to a cutting board, cover with aluminum foil, and let rest for 5 minutes before slicing. Garnish with remaining lime juice and a bit of zest, if desired.
- GRILL: Grease and preheat the grill to medium heat, about 400 degrees. Grill chicken undisturbed for for 5-7 minutes per side, or until chicken is reaches an internal temperature of 160 degrees. Transfer to a cutting board, cover with aluminum foil, and let rest for 5 minutes before slicing. Garnish with remaining lime juice and a bit of zest, if desired.
- Meanwhile, in a large non-stick skillet set over medium heat, add olive oil. When the oil is hot, add the onion and saute until translucent. Add the corn and cook for 5 minutes, then the rinsed black beans. Season with salt and pepper, cook for 3 minutes; keep warm.
- To assemble, place chicken and filling in soft taco size flour tortillas. Garnish with cilantro, avocado chunks, avocado dressing, and serve with lime wedges, if desired.
