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- 1 lb boneless, skinless chicken thighs - 2 tablespoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Juice and zest of 1 lime - 2 cloves garlic, minced - 1 cup red cabbage, finely shredded - 1 ripe avocado, sliced - 8 small corn tortillas - 2 tablespoons extra virgin olive oil - Fresh cilantro, chopped - Salt and freshly ground black pepper, to taste - Lime wedges for serving When I make these tacos, I focus on fresh and simple ingredients. The chicken thighs are key. They stay juicy and flavorful when cooked. The chili powder gives a nice kick. Ground cumin adds warmth, while smoked paprika brings depth. The lime juice and zest brighten everything up. The garlic adds a punch that you will love. I like to shred red cabbage for crunch. Sliced avocado makes it creamy and rich. For the tortillas, I prefer soft corn ones. They hold up well and have great taste. Drizzling olive oil on everything adds richness, while salt and pepper enhance all the flavors. Don't forget the lime wedges! They let you customize the tartness of your tacos. If you want the full recipe, just check the details provided. Start by grabbing a medium bowl. In it, whisk together the following: - 2 tablespoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Juice and zest of 1 lime - 2 cloves garlic, minced - 2 tablespoons extra virgin olive oil - Salt and freshly ground black pepper, to taste You want to mix until all the spices blend well. This marinade packs flavor into the chicken thighs. Now, take the chicken thighs and coat them in this tasty mix. Make sure every piece is covered well. After coating, cover the bowl with plastic wrap. Place the bowl in the refrigerator. Let the chicken marinate for at least 30 minutes. This step is key! It allows the flavors to soak in. You can even marinate for up to 2 hours if you want a stronger taste. Next, preheat your grill or grill pan over medium-high heat. When it’s hot, remove the marinated chicken from the fridge. Let any extra marinade drip off. Place the chicken on the grill. Cook it for about 6-7 minutes per side. You want to reach an internal temperature of 165°F. This ensures the chicken is safe to eat. Once it’s cooked, transfer it to a cutting board and let it rest for about 5 minutes. This lets the juices settle. After resting, slice the chicken into strips. While the chicken rests, take your corn tortillas. Warm them on the grill for about 20 seconds on each side. This makes them soft and improves their flavor. Now it’s time to build your tacos! Place a few strips of grilled chicken on each tortilla. Then, add shredded red cabbage, avocado slices, and fresh cilantro on top. This adds a nice crunch and creaminess. Serve the tacos with lime wedges on the side. A splash of lime juice adds a bright flavor. Enjoy your Chili Lime Chicken Tacos! For the full recipe, check out the details above! To get those perfect grill marks, heat your grill or grill pan to medium-high. This helps sear the chicken well. Grill the chicken thighs for 6-7 minutes on each side. Look for nice char lines before flipping. Use a meat thermometer to check the internal temperature. It should reach 165°F (75°C) for safety. This method ensures juicy, flavorful chicken every time. Want to mix things up? Consider adding a few optional ingredients. Try diced jalapeños for heat or mango for sweetness. You can also add a touch of honey to the marinade for a sweet twist. Fresh lime juice brightens the flavors. Even a sprinkle of feta cheese can add creaminess. These small changes can elevate your tacos beyond the ordinary. Preparing in advance makes cooking easier. You can marinate the chicken up to 2 hours before grilling. This allows flavors to deepen. If you want to prep even earlier, marinate overnight. Store the marinated chicken in the fridge. Just be sure to use it within a day or two for best results. Warming up tortillas can be done just before you serve. This keeps them fresh and pliable. {{image_4}} You can swap chicken for shrimp or tofu. Shrimp cooks fast and tastes great with chili lime. Just marinate it like the chicken. Grill for about 2-3 minutes per side until pink and firm. Tofu is a great plant-based choice. Use firm tofu, press it to remove water, and slice it into cubes. Marinate the same way. Grill until crispy on the outside. Want more heat? Add diced jalapeños or a splash of hot sauce to the marinade. You can also sprinkle chili flakes on top of the tacos. For milder tacos, reduce the chili powder or use sweet paprika instead. You can even add a dollop of sour cream to cool things down. Toppings can make your tacos shine. Here are some fun ideas: - Fresh diced tomatoes - Shredded cheese - Pickled onions - Sliced radishes - Corn salsa - A drizzle of creamy avocado sauce - Hot sauce for those who love spice Feel free to mix and match toppings to fit your taste. Enjoy the flavors and make it your own! For the complete recipe, check out the Full Recipe. To keep your tacos fresh, store them in the fridge. Wrap each taco in foil or plastic wrap. Place them in an airtight container. This helps keep the tortillas soft and the chicken juicy. They should stay good for 3-4 days. If you have extra chicken, store it separately from the tortillas. This helps prevent sogginess. When reheating, keep the chicken moist. Use a skillet over medium heat. Add a splash of water to create steam. Cover it with a lid to warm evenly. Heat for about 4-5 minutes until hot. For tortillas, warm them in a dry skillet over low heat. Just 20 seconds on each side is enough. This brings back their original texture. You can freeze the chicken for later use. Place it in a freezer-safe bag. Remove as much air as possible to avoid freezer burn. You can also freeze tortillas. Stack them with parchment paper in between. Wrap the stack in plastic wrap. This will keep them fresh for up to 3 months. When ready to use, thaw overnight in the fridge. You can use chicken breasts instead of thighs. They are leaner but still tasty. If you want a different meat, try pork or beef. For plant-based options, use firm tofu or tempeh. These options soak up the marinade well and grill nicely. Yes! Use corn tortillas instead of flour ones. Make sure to check the label for gluten-free options. You can also use lettuce wraps for a fresh twist. They provide a crisp texture and are very healthy. Great choices include rice, beans, or a fresh salad. Black beans add protein and flavor. You can also serve corn on the side for a sweet crunch. For drinks, try a cold limeade or a light beer to balance the spice. Add more chili powder or cayenne pepper to the marinade. Sliced jalapeños on top also add heat. You can also serve with a spicy salsa or hot sauce for extra kick. Adjust heat to your liking for the perfect bite! For the full recipe, check out the details above. Chili lime chicken tacos are easy and tasty. You learned about the main ingredients, steps to prepare them, and how to store leftovers. You can customize your tacos with different proteins and toppings. Fresh flavors like lime and avocado make these tacos great. Don’t forget to follow the tips for perfect grilling! Enjoy making and sharing these delicious meals. Now, it’s your turn to try them out!

Chili Lime Chicken Tacos

Fire up your taste buds with these irresistible Chili Lime Chicken Tacos! This easy recipe features tender, marinated chicken thighs grilled to perfection and topped with zesty avocado and crunchy red cabbage. Perfect for a quick weeknight dinner or a fun gathering, each bite bursts with flavor. Don't miss out—click through to explore the full recipe and elevate your taco night to a whole new level!
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Ingredients
  

1 lb boneless, skinless chicken thighs

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Juice and zest of 1 lime

2 cloves garlic, minced

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper, to taste

8 small corn tortillas

1 cup red cabbage, finely shredded

1 ripe avocado, sliced

1/2 cup fresh cilantro, chopped

Lime wedges, for serving

Instructions
 

In a medium-sized bowl, whisk together the chili powder, ground cumin, smoked paprika, lime juice, lime zest, minced garlic, extra virgin olive oil, along with a generous pinch of salt and freshly ground black pepper. This will serve as a flavor-packed marinade for the chicken.

    Add the chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover the bowl with plastic wrap and let it refrigerate for at least 30 minutes to infuse the flavors (you can marinate it for up to 2 hours for deeper flavor penetration).

      Preheat your grill or a grill pan over medium-high heat until hot.

        Remove the marinated chicken from the refrigerator, allowing any excess marinade to drip off. Place the thighs onto the grill and cook for approximately 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken has developed beautiful grill marks.

          Once fully cooked, transfer the chicken to a cutting board and allow it to rest for about 5 minutes. This resting period helps retain the juiciness of the chicken. After resting, slice the chicken into strips.

            While the chicken rests, take the corn tortillas and warm them on the grill for about 20 seconds on each side, or until they become pliable and lightly toasted, enhancing their flavor.

              To assemble your tacos, place a few strips of the grilled chicken onto each tortilla. Top generously with shredded red cabbage, avocado slices, and a sprinkle of fresh cilantro for added brightness.

                Serve the tacos with lime wedges on the side, allowing everyone to add a splash of lime juice for an extra zing of flavor!

                  - Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4