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Cilantro Lime Chicken Tacos | The Girl Who Ate Everything

Cilantro Lime Chicken Tacos

These Cilantro Lime Chicken Tacos are easy and full of flavor. You'll want to make these for your friends and family.

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 4 -6 servings


  • 12 soft taco flour tortillas
  • ½ head romaine lettuce finely shredded crosswise
  • 4 plum tomatoes cored, seeded, and cut into ½-inch dice (about 1 cup)
  • 1/3 cup finely chopped yellow bell pepper or any color
  • 1 cup crumbled garlic feta
  • Fresh cilantro sprigs for garnish

Cilantro Lime Vinaigrette:

  • 3 Tablespoons seasoned rice vinegar
  • 2 Tablespoons fresh lime juice
  • 1 Tablespoon honey
  • 1 small clove garlic minced
  • 1 teaspoon minced chipotle chile in adobo sauce see Note
  • pinch kosher salt
  • 1/3 cup canola oil
  • ½ cup chopped fresh cilantro

Chicken Taco Filling:

  • 2 Tablespoons canola oil
  • 1 lb ground chicken don't use all breast meat or it will be too dry
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 cloves garlic minced
  • ½ cup chopped fresh cilantro
  • 2 Tablespoons fresh lime juice
  • 1 Tablespoon soy sauce


  1. In a bowl, add the lettuce, tomatoes, bell pepper and feta. Set aside.
  2. For the vinaigrette: Place all of the ingredients in the blender and process until smooth.
  3. For the filling: In a skillet, heat oil over medium heat and add the chicken. Cook until done. Add the salt, pepper, garlic, lime juice, cilantro, and soy sauce and cook an additional minute.
  4. To assemble: Fill each tortilla with chicken and top with some dressing. Add some of the lettuce mixture on top. Enjoy.

Recipe Notes

The remainder of the chipotle peppers in adobe sauce can be frozen to use in another recipe.

Source: from Laura, a reader of this blog. The only changes I made were to add a little less salt to the meat and a little less oil to the dressing.