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- 1 lb boneless, skinless chicken thighs - 2 fresh jalapeños, finely chopped - 3 cloves garlic, minced The key to these tacos is the chicken. I use tender chicken thighs for their flavor and juiciness. The jalapeños add a nice kick. You can adjust how spicy your tacos get based on how many jalapeños you use. The garlic gives a warm, savory touch. - Juice and zest of 2 limes - 2 tablespoons olive oil - Ground cumin and smoked paprika For the marinade, I combine lime juice and zest for brightness. The olive oil keeps the chicken moist. Cumin adds earthiness, while smoked paprika brings a hint of smoke. This blend makes the chicken delicious and full of flavor. - Corn or flour tortillas (8 small) - Shredded red cabbage - Sliced avocado and fresh cilantro When it comes to assembly, I recommend using small tortillas. They are easy to hold and eat. Shredded red cabbage adds crunch and color. Sliced avocado brings creaminess, and fresh cilantro offers a burst of freshness. This combo creates a perfect balance of flavors and textures. To start, we need to make a zesty marinade for our chicken. Grab a bowl and combine these ingredients: - 2 fresh jalapeños, finely chopped - 3 cloves garlic, minced - Juice of 2 limes - Zest of 1 lime - 2 tablespoons olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste Mix them well. The jalapeños give a nice kick, while the lime adds brightness. Next, take your 1 pound of boneless, skinless chicken thighs. Coat the chicken thoroughly with the marinade. Cover the bowl and place it in the fridge for at least 30 minutes. If you have time, let it sit for up to 2 hours for more flavor. Now it’s time to grill! Preheat your grill or grill pan over medium-high heat. I always make sure it’s hot before adding the chicken. This helps to get those lovely grill marks. Once it’s hot, place the marinated chicken on the grill. Grill each side for about 5 to 7 minutes. You’ll know it’s done when the chicken is no longer pink in the center and has beautiful grill marks. After grilling, remove the chicken and let it rest for a few minutes. This helps keep it juicy. Then, slice the chicken into thin strips. Let’s put it all together! Warm your tortillas by placing them on the grill for about 30 seconds on each side until they are soft and pliable. Now, take each tortilla and add a few strips of grilled chicken. Top with shredded red cabbage, sliced avocado, and fresh cilantro. For extra flavor, serve the tacos with lime wedges on the side. Squeeze some lime juice on top for a bright finish. Enjoy your fresh and zesty jalapeño lime grilled chicken tacos! To get those nice grill marks, preheat your grill to medium-high heat. This helps sear the chicken well. Place the chicken on the grill and don’t move it for 5-7 minutes. This gives it time to form those beautiful lines. Flip it carefully, and let it cook on the other side. For even cooking, make sure your chicken is of similar thickness. If you have thick parts, pound them down a bit. This helps everything cook at the same rate. For the best taste, marinate your chicken for at least 30 minutes. If you can wait up to 2 hours, do it! The longer it sits, the more flavor it absorbs. You can customize the marinade by adding other spices. Try chipotle powder for added heat or honey for sweetness. Mix and match to find your favorite taste. These tacos shine with fresh sides. Try serving with a simple salad or black beans. You can also add some corn on the side for a sweet crunch. For drinks, a light beer or a refreshing limeade pairs well. You can also serve sparkling water with lime for a zesty touch. Enjoy your meal with friends for a fun taco night! {{image_2}} You can swap out chicken thighs for other meats like beef or pork. Each meat brings its own flavor. For a lighter choice, try shrimp or fish. Just make sure to adjust the cooking time based on the protein you use. If you prefer a vegetarian option, use plant-based proteins. Tofu or tempeh work well and soak up all the flavors. You can also use black beans or lentils for a hearty filling. To change the flavor, add spices or herbs to the marinade. Try cilantro, oregano, or even a bit of chili powder for extra kick. You can also mix in some honey for sweetness. For toppings, think outside the box. Instead of cabbage, use diced tomatoes or mango salsa. Pickled onions or jalapeños add a nice zing. A drizzle of spicy crema can take your tacos to another level. You have many options for tortillas. Use corn for a classic taste or flour for a softer bite. You can even try whole wheat for a healthier twist. If you need gluten-free tortillas, there are many brands available. Look for ones made from corn or chickpeas. They can hold all the tasty fillings and keep your tacos intact. To keep grilled chicken fresh, place it in an airtight container. Make sure to cool it first. Store the chicken in the fridge for up to four days. When reheating, use a skillet over medium heat. Add a splash of water to keep it moist. Heat until warmed through, about 5 minutes. For unused tortillas, wrap them in foil or plastic wrap. Store them in the fridge to keep them fresh. To keep tortillas soft, warm them in a skillet for a few seconds per side. You can also cover them with a damp paper towel while microwaving. To freeze marinated chicken, place it in a freezer bag. Remove as much air as possible before sealing. Freeze the chicken for up to three months. When ready to use, thaw it overnight in the fridge. Grill it as usual when it’s fully thawed. Yes, you can use chicken breasts. Chicken thighs have more fat, making them juicier. They also add a richer flavor. Chicken breasts cook faster and can be drier if overcooked. If you choose breasts, watch them closely on the grill. Cook them for about 4-6 minutes on each side. This way, they stay moist and tasty. These tacos pack a mild to medium heat. The fresh jalapeños give them a nice kick. If you prefer less heat, remove the seeds from the jalapeños. You can also use just one jalapeño instead of two. For more heat, keep the seeds or add hot sauce. Adjust the spice level to fit your taste. If you want a change from cabbage, try these tasty options: - Shredded lettuce for a crunchy texture - Diced tomatoes for freshness - Sliced radishes for a peppery bite - Chopped green onions for a mild onion flavor You can also serve a side salad with avocado and lime dressing. These alternatives will keep your tacos fresh and fun! In this post, I covered how to make delicious grilled chicken tacos. We explored the key ingredients, including chicken thighs, fresh jalapeños, and a tasty marinade. I provided step-by-step instructions for marinating and grilling the chicken, and I shared tips for taco assembly. Remember, you can switch proteins or tortillas to fit your taste. Enjoy experimenting with your favorite flavors! Keep your tacos fresh by storing leftovers properly. Now, grab your grill and get cooking!

Jalapeño Lime Grilled Chicken Tacos

Get ready to delight your taste buds with zesty jalapeño lime grilled chicken tacos! This recipe features marinated chicken thighs grilled to perfection and served in warm tortillas with fresh toppings like cabbage and avocado. Perfect for a quick weeknight dinner or a weekend gathering, these tacos are sure to impress. Click through now to explore the full recipe and add a burst of flavor to your next meal!
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Ingredients
  

1 lb boneless, skinless chicken thighs

2 fresh jalapeños, finely chopped

3 cloves garlic, minced

Juice of 2 limes

Zest of 1 lime

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

8 small corn or flour tortillas

1 cup shredded red cabbage

1 ripe avocado, sliced

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

In a bowl, combine the chopped jalapeños, minced garlic, lime juice, lime zest, olive oil, cumin, paprika, salt, and pepper to create the marinade.

    Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes (up to 2 hours for more flavor).

      Preheat your grill or grill pan over medium-high heat.

        Once hot, place the marinated chicken on the grill. Cook for 5-7 minutes on each side or until the chicken is no longer pink in the center and has nice grill marks.

          Remove the grilled chicken from the grill and let it rest for a few minutes. Slice the chicken into thin strips.

            Warm the tortillas on the grill for about 30 seconds on each side, or until soft and pliable.

              Assemble the tacos by placing a few strips of grilled chicken on each tortilla. Top with shredded red cabbage, sliced avocado, and fresh cilantro.

                Serve with lime wedges on the side for an extra burst of flavor.

                  Prep Time: 10 mins | Total Time: 50 mins | Servings: 4