Soy-Free Grilled Chicken Tacos
Take your taco night to the next level with these vibrant Soy-Free Grilled Chicken Tacos—a perfect recipe for anyone seeking a flavorful, gluten-free meal that skips soy-based marinades. Featuring juicy, marinated chicken breasts infused with the zest of lime juice, aromatic spices like cumin and paprika, and the richness of olive oil, these tacos are grilled to perfection for a smoky, charred finish. Served on warm corn tortillas and topped with fresh avocado, cilantro, red onion, and tomatoes, every bite bursts with a medley of textures and bold flavors. Quick to make in just 35 minutes and customizable with your favorite toppings, these tacos are an irresistible crowd-pleaser that will brighten up any meal. Don’t forget the lime wedges for a citrusy kick! Perfect for weeknight dinners, outdoor grilling, or a taco-themed gathering, this recipe is sure to become a go-to favorite.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 3 cloves minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 8 pieces corn tortillas
- 1 cup diced avocado
- 0.5 cup chopped fresh cilantro
- 0.5 cup chopped red onion
- 1 cup diced tomatoes
- 4 pieces lime wedges
Instructions
In a bowl, combine olive oil, lime juice, minced garlic, ground cumin, chili powder, paprika, salt, and black pepper.
Place chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and massage it to coat the chicken evenly. Marinate in the refrigerator for at least 30 minutes.
Preheat your grill to medium-high heat.
Remove the chicken from the marinade and place it on the grill. Cook each side for about 6-7 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Once cooked, remove the chicken from the grill and let it rest for a few minutes. Then, slice the chicken into thin strips.
Warm the corn tortillas on the grill for about 10-20 seconds on each side, until they are pliable.
Assemble the tacos by placing sliced grilled chicken on each tortilla. Top with diced avocado, chopped cilantro, chopped red onion, and diced tomatoes.
Serve with lime wedges on the side for squeezing over the tacos just before eating.
Nutrition Facts
Calories |
2943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.0 g | 147% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2333 mg | 101% | |
| Total Carbohydrate | 227.4 g | 83% | |
| Dietary Fiber | 53.8 g | 192% | |
| Total Sugars | 15.1 g | ||
| Protein | 250.6 g | 501% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 577 mg | 44% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 4956 mg | 105% | |
*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.
