These Lime Chicken Soft Tacos Will Change the Way You Think About Weeknight Dinners

I still remember the first time I made these lime chicken soft tacos—it was a warm summer evening, the kind where the air smells like citrus and everything just feels a little easier. I threw the chicken on the grill, the tangy marinade sizzling into the fire, and as I wrapped each taco, I realized this wasn’t just another quick dinner. This was a moment. Juicy lime-infused chicken, warm tortillas, crunchy cabbage slaw, and a creamy drizzle of spiced yogurt sauce—together they create something truly magical.

What I love most about this recipe is how incredibly fresh and zesty it tastes, with just enough spice to wake up your palate without overwhelming it. It’s also incredibly easy to make, wildly versatile, and an absolute crowd-pleaser. Whether we’re hosting a taco night with friends or just making a simple weeknight meal for the family, these tacos are always met with a chorus of “Oh wow, these are SO good!”

Preparation Time

• Marinating Time: 20–30 minutes (longer if you have time)

• Cooking Time: 10–15 minutes

• Assembly Time: 5–10 minutes

• Total Time: About 45–55 minutes

Serves: 4–6 people
Difficulty: Easy

The Necessary Ingredients (Possible in All Kinds of Variations)

Let’s dive into what you’ll need to recreate these mouthwatering tacos. You can easily swap out ingredients for dietary needs or preferences (see options below!).

For the Lime Chicken:

• 1½ lbs boneless, skinless chicken breasts or thighs (I prefer thighs for juiciness!)

• Juice of 2 limes

• Zest of 1 lime

• 3 tablespoons olive oil

• 3 garlic cloves, minced

• 1 teaspoon chili powder

• ½ teaspoon cumin

• ½ teaspoon smoked paprika

• Salt and pepper, to taste

For the Slaw:

• 2 cups shredded green or red cabbage (or a mix)

• ½ cup chopped cilantro

• Juice of 1 lime

• 1 tablespoon olive oil

• Salt and pepper, to taste

For the Creamy Sauce:

• ½ cup Greek yogurt or sour cream

• 1 tablespoon mayonnaise (optional, for extra creaminess)

• 1 teaspoon hot sauce (like Cholula or Sriracha)

• Juice of ½ lime

• Salt, to taste

For Assembly:

• 8–10 soft flour or corn tortillas (warmed)

• Extra lime wedges, cilantro, diced avocado, or crumbled feta (optional, for topping)

Now, before we go step-by-step, here are some wonderful substitutions and dietary adaptations I’ve used over the years.

Variations and Dietary Adaptations:

• Vegan: Use tofu, tempeh, or jackfruit instead of chicken. Marinate and cook the same way.

• Gluten-Free: Use certified gluten-free corn tortillas.

• Dairy-Free: Use a dairy-free yogurt or mayo alternative in the sauce.

• Low-Carb: Serve over lettuce wraps or cauliflower tortillas.

• Spicy Lovers: Add jalapeños to the slaw or extra chili to the marinade.

The Steps of Preparation (Possible in All Kinds of Variations)

Now comes the fun part—putting everything together. From my experience, prepping the sauce and slaw first makes the whole process smoother.

1. Combine all marinade ingredients in a bowl or zip-top bag: lime juice, zest, olive oil, garlic, chili powder, cumin, paprika, salt, and pepper.

2. Add the chicken to the marinade, ensuring it’s fully coated. Cover and refrigerate for at least 20–30 minutes.

3. While the chicken marinates, prepare the slaw by tossing the shredded cabbage, cilantro, lime juice, olive oil, salt, and pepper in a bowl. Chill until ready to use.

4. In another small bowl, mix the yogurt (or sour cream), hot sauce, lime juice, and salt to make the creamy sauce. Set aside.

5. Cook the chicken using your preferred method:

   • Grill: Grill over medium-high heat for 5–6 minutes per side until charred and fully cooked.

   • Pan-fry: Sear in a hot skillet with a bit of oil for 6–8 minutes per side.

   • Oven: Bake at 400°F (200°C) for 20–25 minutes, then broil for a minute or two to get some crispiness.

   • Air Fryer: Cook at 375°F (190°C) for 15–18 minutes, flipping halfway through.

   • Ninja Foodi/Instant Pot: Use sauté mode to sear, then pressure cook on high for 8–10 minutes.

6. Once cooked, let the chicken rest for 5 minutes, then slice or shred it into bite-sized pieces.

7. Warm your tortillas in a dry skillet, microwave, or oven wrapped in foil.

8. Assemble the tacos: Add a generous spoonful of chicken, top with slaw, drizzle with the creamy sauce, and garnish with extras like avocado, lime, or cheese.

9. Serve immediately with a side of chips and guac—or more lime wedges for that extra zing!

Nutritional Benefits of the Recipe

This dish doesn’t just taste amazing—it’s filled with nourishing goodness too.

• Lean Protein: Chicken provides high-quality protein for muscle repair and satiety.

• Vitamin C: Limes and cabbage are rich in immune-boosting vitamin C.

• Fiber: Cabbage and tortillas (especially whole grain or corn) add gut-friendly fiber.

• Healthy Fats: Olive oil and avocado (if used) contribute heart-healthy monounsaturated fats.

• Probiotics: If you use Greek yogurt, you get a dose of gut-friendly probiotics.

• Antioxidants: Garlic, chili powder, and cilantro are packed with antioxidants that help reduce inflammation.

• Low in Sugar: Naturally low in added sugar, making it suitable for many diets.

Now that we’ve got the base recipe down, let’s talk about how to take these tacos to the next level.

Possible Additions or Upgrades to the Recipe

• Pickled Onions: Add brightness and crunch.

• Mango Salsa: Sweet and spicy contrast to the lime chicken.

• Cotija or Queso Fresco: A crumbly cheese that adds a salty pop.

• Grilled Pineapple: A tropical twist that pairs beautifully with the lime.

• Roasted Corn Kernels: Smoky-sweet addition for extra texture.

• Hot Honey Drizzle: For a sweet-spicy edge.

• Black Beans or Pinto Beans: For a more filling taco.

• Chopped Jalapeños or Serranos: Turn up the heat!

• Homemade Guacamole: Always a winner on taco night.

Frequently Asked Questions and Answers

Can I make the chicken ahead of time?
Yes! The chicken can be marinated up to 24 hours ahead and cooked in advance. Just reheat gently before serving.

Can I freeze the marinated chicken?
Absolutely. Freeze it raw in the marinade, then thaw and cook when ready.

What’s the best way to reheat leftovers?
I recommend reheating the chicken in a skillet over medium heat or in a microwave with a damp paper towel to keep it moist.

Can I use store-bought slaw mix?
Yes, it’s a great time-saver and still delicious—just add the lime dressing.

How do I keep tortillas warm for serving?
Wrap them in foil and keep them in a low oven (around 200°F) until ready to serve.

Is this spicy?
It has a mild kick. Adjust chili powder and hot sauce to your taste.

Can I use rotisserie chicken instead?
Yes, toss it with lime juice, a little oil, and spices to mimic the marinade.

Is this kid-friendly?
Very! You can reduce the spice or serve components separately for picky eaters.

Can I make this recipe for a crowd?
Definitely. Double or triple the recipe—it scales beautifully.

What sides go well with these tacos?
Mexican rice, refried beans, elote (street corn), chips and salsa, or watermelon salad are all fantastic choices.

From my family taco nights to casual dinner parties, these lime chicken soft tacos have never let me down. I hope you’ll try them and love them as much as we do. If you make them, I’d be thrilled if you shared a photo or tagged the recipe online!