Mexican•dinner•beginner

Street-Style Lime-Chili Chicken Tacos

Name: Street-Style Lime-Chili Chicken Tacos
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 600 g boneless, skinless chicken thighs; 80 ml fresh lime juice (about 3 limes); 6 g lime zest; 30 ml olive oil; 8 g chili powder; 4 g ground cumin; 4 g smoked paprika; 2 g garlic powder or 6 g fresh garlic, finely grated; 1 g chili flakes (optional, for extra heat); 8 g fine sea salt, plus more to taste; 2 g freshly ground black pepper; 150 g red onion, thinly sliced; 60 ml fresh lime juice (for onions); 60 ml warm water (for onions); 4 g sugar (for onions); 3 g fine sea salt (for onions); 150 g white cabbage, finely shredded; 20 ml fresh lime juice (for slaw); 10 ml olive oil (for slaw); 1 g fine sea salt (for slaw); 200 g ripe avocado, diced; 150 g ripe tomatoes, diced; 30 g red onion, finely chopped (for salsa); 10 g fresh coriander (cilantro) leaves, chopped, plus extra to garnish; 10 ml olive oil (for salsa); 10 ml fresh lime juice (for salsa); 1 g fine sea salt (for salsa); 12 small 100% corn tortillas (about 300 g); 1 fresh green chili, thinly sliced (about 15 g, optional); 120 g lime wedges, to serve

Zesty, street-style lime-chili chicken tacos with quick-pickled onions, crisp slaw, and avocado—fast, bright, and weeknight-friendly.

Gluten-FreeDairy-Free🥜Nut-Free

Street-style lime-chili chicken tacos with pickled onions on warm corn tortillas

Prep Time

25 min

Cook Time

15 min

Total Time

40 min

Servings

As dusk settles over a bustling mercado, a grill hisses with lime-slicked chicken and a confetti of pink pickled onions. These tacos channel that lively corner where music, smoke, and citrus perfume the air—simple, bright, and a little wild.

Mexican street-food vibes meet a sunny, lime-forward marinade that caramelises beautifully in a hot pan. Quick-pickled onions bring sparkle, while avocado and cabbage keep things creamy and crisp without any heaviness. It’s the kind of weeknight dinner that feels like a mini holiday—messy, joyful, and ready in a flash.

Pro tip woven into the experience: a fierce sear on juicy chicken thighs gives taco-stand char, and warming corn tortillas until just blistered wakes them up like they’re fresh from the comal. Squeeze extra lime to turn up the brightness, and let the heat from the chili dance rather than dominate.

Ingredients

Everything preps quickly while the chicken marinates—bright, spicy, and built for crunchy-lush contrast.

600 g boneless, skinless chicken thighs
80 ml fresh lime juice (about 3 limes)
6 g lime zest
30 ml olive oil
8 g chili powder
4 g ground cumin
4 g smoked paprika
2 g garlic powder or 6 g fresh garlic, finely grated
1 g chili flakes (optional, for extra heat)
8 g fine sea salt, plus more to taste
2 g freshly ground black pepper
150 g red onion, thinly sliced
60 ml fresh lime juice (for onions)
60 ml warm water (for onions)
4 g sugar (for onions)
3 g fine sea salt (for onions)
150 g white cabbage, finely shredded
20 ml fresh lime juice (for slaw)
10 ml olive oil (for slaw)
1 g fine sea salt (for slaw)
200 g ripe avocado, diced
150 g ripe tomatoes, diced
30 g red onion, finely chopped (for salsa)
10 g fresh coriander (cilantro) leaves, chopped, plus extra to garnish
10 ml olive oil (for salsa)
10 ml fresh lime juice (for salsa)
1 g fine sea salt (for salsa)
12 small 100% corn tortillas (about 300 g)
1 fresh green chili, thinly sliced (about 15 g, optional)
120 g lime wedges, to serve

Instructions

Marinate, sizzle, and stack—keep tortillas warm and the limes flowing.

1
Quick-pickle the onions: In a bowl, combine 60 ml lime juice, 60 ml warm water, 4 g sugar, and 3 g salt. Stir to dissolve, add 150 g sliced red onion, and press down. Let stand 15 minutes (stir once).
2
Marinate the chicken: In a large bowl, mix 80 ml lime juice, 6 g lime zest, 30 ml olive oil, 8 g chili powder, 4 g cumin, 4 g smoked paprika, garlic, 1 g chili flakes (optional), 8 g salt, and 2 g pepper. Add chicken, coat well, and rest 15–20 minutes (or refrigerate up to 8 hours).
3
Make the slaw: Toss 150 g cabbage with 20 ml lime juice, 10 ml olive oil, and 1 g salt. Set aside to soften slightly.
4
Make the avocado salsa: Combine 200 g avocado, 150 g tomatoes, 30 g red onion, 10 g coriander, 10 ml olive oil, 10 ml lime juice, and 1 g salt. Gently mix.
5
Cook the chicken: Heat a large skillet over medium-high until very hot. Sear chicken 4–5 minutes per side until deeply browned and cooked through (internal temp 74°C). Rest 3 minutes, then slice into strips.
6
Warm the tortillas: Heat a dry pan on medium-high and warm tortillas 20–30 seconds per side until pliable and lightly blistered. Keep wrapped in a clean towel.
7
Assemble: Layer cabbage slaw, sliced chicken, avocado salsa, and pickled onions onto tortillas. Garnish with extra coriander and fresh chili slices. Serve with lime wedges for generous squeezing.

Chef's Tip

Char tortillas directly over a gas flame for 5–8 seconds per side for taco-stand smokiness; slice chicken against the grain to keep each bite tender.

Fun Fact

Tacos became a portable meal for Mexican miners in the 19th century—today’s street tacos keep that spirit: quick, bold, and built for the hand.

Did you like this recipe?

Show some love and help others discover this amazing dish!

Remix This Recipe

Want to make this recipe your own? Try one of these suggestions or create your own twist!

Reviews

No comments yet. Be the first to share your thoughts!

Ready to create your own magical recipe?

Generate unique recipes tailored to your taste preferences, dietary needs, and what's already in your kitchen.

Create Your Recipe

fandango

I'm a web developer with a passion for cooking, especially when it comes to pasta. Spaghetti to ravioli, I love it all. I'm also fascinated by the rich tastes of Peruvian cuisine. Follow along as I combine tech and cooking, creating easy-to-follow digital recipes that highlight the pleasure of delicious food.

View profile