Name: Grilled Chicken Lime Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 500 g Chicken Tenderloins; 15 ml Olive Oil; 2 Limes (Zest & Juice ); 2 Garlic Cloves (Grated); 4 g Ground Cumin; 4 g Smoked Paprika; 1 g Dried Chilli Flakes; Salt & Pepper; 125 g Greek Yogurt; 15 g Coriander (Cilantro); 15 ml Lime Juice; 1 Garlic Clove; Salt & Pepper; 1 Red Onion (Thinly Sliced ); 60 ml White Vinegar; 3 g Sugar; Salt; 8 Flour or Corn Tortillas; Coriander (Cilantro); Crumbled Feta or Cotija Cheese (Optional); Lime Wedges

Lime Chicken Tacos

PREP

15 mins

COOK

15 mins

SERVES

DIFFICULTY

Easy

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Chef Jack Ovens

Qualified Chef · 1.63M Subscribers

Updated August 2026

Chicken tenderloins marinated in lime and cumin, seared hard and fast until charred, then rested and sliced on a bias for tacos that taste like they took a lot more effort than they actually did.

Quick-pickled onions and a coriander lime yogurt do most of the heavy lifting here, both come together in the time it takes the chicken to marinate.

Warm tortillas, a squeeze of lime, feta or cotija if you’ve got it. Done in 30 minutes.

Lime Chicken Tacos

GRILLED LIME CHICKEN TACOS · CHICKEN · DINNER · EASY

Why You'll Love These Grilled Chicken Lime Tacos

Charred, juicy, and genuinely quick

Pulling the chicken the moment it hits temperature keeps it juicy, tenderloins are thin and go from perfect to dry fast if you go by time alone.

The pickled onions only need 15 minutes to go from sharp and raw to tangy and sweet, so there's no waiting around for them separately.

Coriander lime yogurt swapped in for a heavier crema keeps the whole thing lighter without giving up any flavour.

Grilled Chicken Lime Tacos

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Prep Time: 15

Cook Time: 15

Total Time: 30

Calories: 148kcal

Servings: People

Metric - Imperial

Ingredients

Chicken

500 g Chicken Tenderloins
15 ml Olive Oil
2 Limes Zest & Juice
2 Garlic Cloves Grated
4 g Ground Cumin
4 g Smoked Paprika
1 g Dried Chilli Flakes
Salt & Pepper

Coriander Lime Yogurt

125 g Greek Yogurt
15 g Coriander (Cilantro)
15 ml Lime Juice
1 Garlic Clove
Salt & Pepper

Quick-pickled Onions

1 Red Onion Thinly Sliced
60 ml White Vinegar
3 g Sugar
Salt

To Serve

8 Flour or Corn Tortillas
Coriander (Cilantro)
Crumbled Feta or Cotija Cheese Optional
Lime Wedges

Method

Pickled Onions

Combine vinegar, sugar & salt. Add sliced onion, mix well, and set aside for at least 15 minutes.

Marinate Chicken

In a bowl, whisk together olive oil, lime zest and juice, garlic, cumin, paprika, chilli, salt, and pepper. Add tenderloins and coat evenly. Rest 10 minutes while making the sauce.

Coriander-Lime Yogurt

Blend yogurt, coriander, lime juice, and garlic until smooth. Season to taste.

Grill or Sear

Heat a grill pan or skillet over medium-high heat. Cook the chicken 2 minutes per side, until charred and cooked through (74°C / 165°F). Rest 2 minutes, then slice on a bias.

Assemble

Warm tortillas. Spread coriander-lime yogurt, top with sliced chicken, pickled onion, coriander leaves, and feta or cotija. Finish with a squeeze of lime.

Chef's Tips

Give the pickled onions the full 15 minutes, or longer if you have it — they need that time in the vinegar for the sharp raw-onion bite to mellow into something closer to tangy and sweet.

Let the chicken sit in the marinade for the full 10 minutes, as written — with lime juice in there, longer isn't necessarily better since the acid can start to firm up the surface of the meat, but skipping the rest means the flavour doesn't get past the surface.

Pull the chicken as soon as it hits 74°C (165°F) rather than going by time alone — tenderloins are thin and go from juicy to dry fast, so a thermometer check here is worth it over guessing.

Storage & Reheating

Store the chicken, coriander-lime cream, pickled onions and tortillas separately in the fridge rather than assembling ahead — the cream and pickled onion will make the tortilla soggy if added early.

The chicken keeps in an airtight container for up to 4 days, or freeze for up to 3 months — it's a citrus marinade with no dairy in it, so it holds up well either way. Reheat gently in a pan or the microwave, taking care not to dry it out.

The coriander-lime cream (yogurt-based) keeps refrigerated for up to 3 days — the coriander can lose its bright colour and flavour a bit beyond that, so it's best used earlier in the week rather than later.

The pickled onions keep refrigerated for 2–3 weeks thanks to the vinegar. Assemble the tacos fresh with warm tortillas just before eating.

Serving 1TacoCalories 148kcalCarbohydrates 13.4gProtein 17.5gFat 3.1gSaturated Fat 0.5gPolyunsaturated Fat 0.5gMonounsaturated Fat 1.3gCholesterol 45.4mgSodium 205.2mgPotassium 297mgFiber 1.7gSugar 1.9gVitamin A 46IUVitamin C 3mgCalcium 26.9mgIron 0.3mg

Common Questions

Can I marinate the chicken longer than 10 minutes?⌄

Not much longer is recommended here. The lime juice is acidic enough that extended time can start to firm up the surface of the meat rather than just flavouring it.

Can I use chicken breast instead of tenderloins?⌄

Yes, sliced breast works, just adjust the cook time since it's thicker than tenderloin and will take a bit longer to reach 74°C (165°F).

Can I assemble these ahead of time for meal prep?⌄

Store the chicken, yogurt, pickled onions and tortillas separately instead. The yogurt and pickled onion will make the tortilla soggy if added too early, so assemble fresh when you're ready to eat.

How long do the pickled onions actually keep?⌄

Up to 2–3 weeks refrigerated, thanks to the vinegar. Worth making a double batch since they're good on more than just these tacos.