Cilantro Lime Chicken Tacos (Healthy and Simple to Make)
Cilantro Lime Chicken Tacos are the perfect zesty and spicy tacos. Zesty lime mixed with cilantro makes these chicken tacos delicious. Easy to make and gluten-free & dairy-free with a Paleo & Whole30 option.
CLASIC CHICKEN TACO FLAVORS WITH A LITTLE ZEST
Cilantro Lime Chicken Tacos are classic tacos with a zest from the limes and a little kick from the cilantro and seasonings. These tacos are gluten-free and dairy-free with a Paleo & Whole30 option. I’ve made them easy to make with simple ingredients you can find anywhere. Get ready to spice up your Taco Tuesday with these Cilantro Lime Chicken Tacos.
WHOLE30 & PALEO OPTION
Turning this dinner into a Whole30 approved meal is super easy. Make the chicken as the directions say. Everything for the chicken is compliant to the Whole30 rules! When it comes to putting the tacos together, this is where you’ll change it up a bit. Ditch the corn tortillas and reach for big leaf lettuce to use as your “shell”. Take 2 large Romaine leaf lettuce ‘boats’, add a few pieces of cilantro lime chicken to each, a few pieces of diced avocado, a squeeze of lime and a dollop of coconut cream. Whole30 & Paleo-friendly in a pinch!
HOW TO MAKE THESE CILANTRO LIME TACOS
- In a skillet over medium heat, add the avocado oil and chicken breast strips. Add the chili lime seasoning blend, sea salt, pepper, lime juice, and chopped fresh cilantro. Stir into the chicken. Let the chicken cook for 5-7 minutes on each side or until cooked through.
- Warm the corn tortilla in a small skillet with a small amount of avocado oil. Cook on medium-high heat for about 1 minute on each side. Remove from the skillet.
- In the corn tortillas add a few chicken strips, a small handful of romaine lettuce, a squeeze of fresh lime, a dollop of coconut cream, and (if using) a few drops of Frank’s Red Hot Sauce.
- Serve!
HOW TO MEAL PREP THIS CHICKEN TACO RECIPE
To meal prep this dinner, it’s really quite simple. Make the cilantro lime chicken as the directions say. Slice the chicken into strips and put in an airtight container for your Taco Tuesday dinner. The meat will store, cooked, in the fridge for 4-5 days, so plan accordingly. When you’re ready to serve the chicken tacos, warm up the chicken in a skillet with ¼-½ cup water (keep that chicken moist, don’t let it dry out!). Warm the corn tortillas in a small skillet as directed above. Create the tacos and serve!
MAKE THESE FOR YOUR PACKED LUNCHES
I know I keep saying ‘dinner’ when describing these chicken tacos, but they make kickin’ lunches too! But, can you pack them ahead of time? I most certainly do! Whether you choose to make the tacos in a corn tortilla or a romaine leaf lettuce boat, they work to pack ahead of time. Make everything according to the directions, then put the tacos together (see above) and place 1-2 tacos (depending on your macros/goals/hunger!) in an airtight container and refrigerate.
DO THE CORN TORTILLAS GET SOGGY?
Here’s a question I’ve been asked. They will get soft, but not soggy at all. I tried out packing these tacos for lunches and for 3 days I ate a taco each day for lunch. The tortilla was soft, but definitely not soggy. The flavor was still amazing and I truly enjoyed it. I do not warm my lunches up, so I ate it cold from the container, and still loved it! Pretty sure if you take the time to warm it up, it will be even more epic!
- 2 tablespoons avocado oil
- 2 chicken breasts, cut into strips
- 2 tablespoons chili lime seasoning blend (Trader Joe's)
- 1/2 teaspoon sea salt
- 1/4 teaspoon coarse ground pepper
- 1 fresh lime
- 1 bunch fresh cilantro
- 8 corn tortillas
- 1 tablespoon avocado oil
- 1 fresh lime
- fresh cilantro
- canned coconut cream
- romaine lettuce, chopped
- Frank's Red Hot Sauce (optional)
- 8 romaine lettuce leaf boats
- 1 fresh lime
- fresh cilantro
- canned coconut cream
- Frank's Red Hot Sauce (optional)
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In a skillet over medium heat, add the avocado oil and chicken breast strips. Add the chili lime seasoning blend, sea salt, pepper, fresh lime juice from 1 lime, and chopped fresh cilantro. Stir into the chicken. Let the chicken cook for 5-7 minutes on each side or until cooked through.
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Warm the corn tortilla in a small skillet with 1/2 teaspoon avocado oil per tortilla. Cook on medium-high heat for about 1 minute on each side. Remove from the skillet.
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In each corn tortilla add a few chicken strips, a small handful of romaine lettuce, a squeeze of fresh lime, a few pieces of fresh cilantro, a dollop of coconut cream, and (if using) a few drops of Frank's Red Hot Sauce. Serve.
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In each romaine lettuce boat, add a few strips of chicken, a squeeze of fresh lime, a dollop of coconut cream, fresh cilantro, and (if using) a few drops of Frank's Red Hot Sauce. Serve.
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