Cilantro Tacos
Discover the vibrant flavors of these irresistible Cilantro Tacos, a fresh and zesty twist on classic taco night! Featuring juicy, marinated chicken infused with a bold cilantro-lime and garlic marinade, these tacos are a feast of smoky, tangy, and herbaceous goodness. Served on warm corn tortillas and topped with fresh diced onions, ripe tomatoes, and a sprinkle of fragrant cilantro, every bite bursts with bright, authentic flavor. A touch of smoked paprika and ground cumin adds depth, while optional sliced jalapeños and sour cream let you customize the heat and creaminess to your liking. Perfect for a quick, crowd-pleasing dinner, this recipe takes just 35 minutes from start to finish and is guaranteed to elevate your taco game with its vibrant, garden-fresh ingredients.
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Recipe Information
Ingredients
- 2 cups Fresh cilantro leaves
- 8 pieces Corn tortillas
- 1 pound Chicken breast or thighs
- 2 pieces Garlic cloves
- 2 tablespoons Lime juice
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Diced onion
- 0.5 cup Diced tomato
- 1 piece Sliced jalapeño (optional)
- 0.5 cup Sour cream (optional)
Instructions
Rinse the fresh cilantro under cold water, pat it dry, and roughly chop it. Set aside 1 cup for garnish and 1 cup for blending into the marinade.
In a blender or food processor, combine 1 cup of chopped cilantro, garlic cloves, lime juice, olive oil, ground cumin, smoked paprika, salt, and black pepper. Blend until smooth to create the marinade.
Slice the chicken into thin strips and place them in a shallow dish or zip-top bag. Pour the cilantro marinade over the chicken, ensuring all pieces are well coated. Cover and refrigerate for at least 20 minutes or up to 2 hours.
Heat a skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 5–6 minutes on each side, or until the chicken is fully cooked and slightly charred. Remove from heat and let the chicken rest for 5 minutes before slicing into bite-sized pieces.
Warm the corn tortillas by heating them in a dry skillet for about 30 seconds on each side, or until pliable.
Assemble the tacos by placing the cooked chicken on the tortillas. Top with diced onion, diced tomato, sliced jalapeño (if using), and a generous amount of fresh cilantro.
Optionally, drizzle with sour cream for added creaminess.
Serve warm and enjoy the fresh, zesty flavors of cilantro tacos!
Nutrition Facts
Calories |
2384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.1 g | 123% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 2939 mg | 128% | |
| Total Carbohydrate | 204.3 g | 74% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 14.8 g | ||
| Protein | 176.4 g | 353% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 710 mg | 55% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3585 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
