Name: Cilantro Lime Chicken Tacos
Prep time: 20 min
Cook time: 20 min
Ingredients: 8 oz Chicken breast boneless skinless; 2 TBSP Reduced-sodium soy sauce; 1.25 TBSP Honey; 3/4 TBSP Extra-virgin olive oil; 1 Lime (juice and zest); 2 cloves Garlic (crushed); 3/4 tsp Garlic powder; 3/4 tsp Onion powder; 3/4 tsp Smoked paprika; 1/3 tsp Red pepper flakes; 3/4 TBSP Sriracha sauce (use more or less for preferred spice level); 6 Street Taco Shells; 2 TBSP Fresh cilantro (for garnish); 1/4 cup Red onion (diced small); 1/4 cup Canned pineapple (diced small); 2 ripe Tomatoes (chopped (use 1 large tomato or 2 small/medium tomatoes)); 1/4 cup Red onion (chopped); 1/2 Jalapeño pepper (seeded and chopped); 1 clove Garlic; 1/4 cup Fresh cilantro; 1/2 Lime (juiced); Salt; Black pepper; 2 oz Tortilla chips; 1 cup Pineapple juice; 1/2 cup Orange juice; 1/4 cup Lime juice; 1/4 cup Honey; 1/4 tsp Salt; 8 oz Sparkling water

Cilantro Lime Chicken Tacos

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Prep Time: 20

Cook Time: 20

Marinate: 2

Servings:

Calories: 818kcal

Ingredients

Tacos

8 oz Chicken breast boneless skinless
2 TBSP Reduced-sodium soy sauce
1.25 TBSP Honey
3/4 TBSP Extra-virgin olive oil
1 Lime juice and zest
2 cloves Garlic crushed
3/4 tsp Garlic powder
3/4 tsp Onion powder
3/4 tsp Smoked paprika
1/3 tsp Red pepper flakes
3/4 TBSP Sriracha sauce use more or less for preferred spice level
6 Street Taco Shells
2 TBSP Fresh cilantro for garnish
1/4 cup Red onion diced small
1/4 cup Canned pineapple diced small

Chips and Salsa

2 ripe Tomatoes chopped (use 1 large tomato or 2 small/medium tomatoes)
1/4 cup Red onion chopped
1/2 Jalapeño pepper seeded and chopped
1 clove Garlic
1/4 cup Fresh cilantro
1/2 Lime juiced
Salt
Black pepper
2 oz Tortilla chips

Agua Fresca

1 cup Pineapple juice
1/2 cup Orange juice
1/4 cup Lime juice
1/4 cup Honey
1/4 tsp Salt
8 oz Sparkling water
Ice cubes
Fresh mint optional for garnish

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Instructions

Place the chicken into a large zip-lock bag. Add the soy sauce, honey, oil, lime, garlic, garlic powder, onion powder, smoked paprika, red pepper flakes, and sriracha. Squeeze out the excess air, seal your bag (very important), and move the chicken around so it’s coated in the marinade. Place in the refrigerator and let marinate for 2 hours.
Make the salsa: Add the tomatoes, red onion, jalapeño pepper, garlic, and cilantro to a food processor or blender. Blend until smooth. Mix in the lime juice. Season with salt and pepper to taste, and stir well to combine. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
Cook the chicken: Heat a grill or grill pan on medium heat. Grill the chicken for about 6 - 7 minutes on each side to an internal temperature of 160°F (71°C) using a thermometer. Set aside to rest before slicing into strips.
Make the agua fresca: In a small pitcher, combine the pineapple juice, orange juice, lime juice, honey, and salt. Stir until the honey is dissolved. Fill two glasses with ice (if using). Divide the juice mixture between the two glasses. Top each glass off with sparkling water. Stir gently to combine. Garnish with fresh mint leaves.
Heat a nonstick pan over medium heat. Warm the taco shells on each side.
Layer the taco shells with chicken, cilantro, onion, and pineapple. Serve with chips and salsa and agua fresca.

Nutrition