Jalapeño Lime Grilled Chicken Tacos

• 1/2 cup fresh lime juice
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 2 jalapeños, seeded and minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 boneless, skinless chicken breasts
• 8 small tortillas
• 1 cup chopped fresh cilantro
• 1 diced onion
• 1 diced bell pepper
• 1 lime, cut into wedges

Steps

1. 1 In a bowl, whisk together lime juice, olive oil, garlic, jalapeños, cumin, chili powder, salt, and pepper to make the marinade.
2. 2 Add chicken breasts to the marinade, ensuring they're well coated. Let sit for at least 15 minutes.
3. 3 Preheat grill to medium-high heat.
4. 4 Grill chicken for about 6-7 minutes per side, or until cooked through.
5. 5 While chicken rests, warm tortillas directly on the grill or in a dry skillet.
6. 6 Chop the cooked chicken into bite-sized pieces.
7. 7 Assemble tacos by placing chicken in tortillas and topping with cilantro, onion, and bell pepper.
8. 8 Serve with lime wedges on the side for an extra squeeze of freshness.

Equipment

• Grill
• Cutting board
• Chef's knife
• Whisk
• Tongs

Variations

• Substitute chicken with shrimp for a seafood twist.
• Add a drizzle of sour cream or a squeeze of avocado crema for richness.

Substitutions

• If fresh lime juice isn't available, use bottled juice, though fresh is preferred for flavor.
• For a gluten-free option, ensure your tortillas are certified gluten-free.

Pairings

• Corn salad
• Black beans
• Mexican rice

Nutrition

Tips

• For extra flavor, grill pineapple slices to add to your tacos.
• If you prefer less heat, remove all the seeds and membranes from the jalapeños.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat gently in a skillet.

Serving Suggestions

• Serve with a side of fresh guacamole or a simple cabbage slaw.
• Pair with a cold Mexican beer or a tangy margarita.

FAQ