Lemon Chicken Tacos
Brighten up taco night with these zesty and flavorful Lemon Chicken Tacos! Juicy, marinated chicken thighs are infused with a vibrant blend of freshly squeezed lemon juice, savory garlic, and warm spices like cumin and paprika, then cooked to perfection for a smoky char. Paired with a crisp cabbage-cilantro slaw and a creamy, tangy avocado lime sauce, these tacos strike the perfect balance of freshness and richness. Served on warm corn tortillas, they're an irresistible fusion of bold flavors and textures. Quick to prepare in under an hour and perfect for weeknight dinners or casual gatherings, these tacos are a delicious way to add a citrusy twist to your taco repertoire.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 2 whole Lemons
- 3 cloves Garlic cloves, minced
- 3 tbsp Olive oil
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 8 pieces Small corn tortillas
- 2 cups Shredded green cabbage
- 0.5 cup Fresh cilantro, chopped
- 1 whole Avocado
- 0.25 cup Sour cream
- 1 whole Lime
- 1 tsp Honey
Instructions
Zest and juice one lemon. In a medium bowl, combine the lemon juice, lemon zest, minced garlic, olive oil, ground cumin, paprika, salt, and black pepper to create a marinade.
Place the chicken thighs in a zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring every piece is coated. Marinate in the refrigerator for at least 30 minutes (or up to 2 hours for stronger flavor).
While the chicken marinates, prepare the avocado lime sauce. In a blender or food processor, combine the avocado, sour cream, juice of one lime, and honey. Blend until smooth. Season with a pinch of salt and set aside.
Toss the shredded cabbage with half of the chopped cilantro in a bowl to make a simple slaw. Optional: drizzle a little olive oil and lime juice for added flavor.
Heat a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade and cook each piece for about 5-7 minutes per side, or until cooked through and lightly charred. The internal temperature should reach 165°F (74°C).
Let the cooked chicken rest for 5 minutes, then slice into thin strips.
Warm the corn tortillas in a dry skillet, oven, or microwave until pliable.
Assemble the tacos: place a handful of slaw on each tortilla, followed by slices of chicken. Drizzle with the avocado lime sauce, sprinkle with remaining cilantro, and serve immediately.
Nutrition Facts
Calories |
2259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.1 g | 169% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 2954 mg | 128% | |
| Total Carbohydrate | 146.1 g | 53% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 21.5 g | ||
| Protein | 141.3 g | 283% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 510 mg | 39% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2960 mg | 63% | |
*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.
