Grilled Lime Chicken Tacos with Coriander Cream and Pickled Onions
These grilled lime chicken tacos are loaded with fresh flavour. Juicy chicken tenderloins, creamy coriander sauce, and tangy pickled onions make the perfect quick and healthy 30-minute dinner.
Grilled Lime Chicken Tacos with Coriander Cream and Pickled Onions
Ingredients
Chicken
- 500g (1.1lb) - Chicken Tenderloins
- 1 Tbsp (20ml) - Olive Oil
- 1-2 - Limes, Zest & Juice
- 2 - Garlic Cloves, Grated
- 1 tsp (4g) - Ground Cumin
- 1 tsp (4g) - Smoked Paprika
- ½ tsp (1g) - Dried Chilli Flakes
- Salt & Pepper
Coriander Lime Yogurt
- ½ Cup (125g) - Greek Yogurt
- 15g (0.5oz) - Coriander (Cilantro)
- 1 Tbsp (20ml) - Lime Juice
- 1 - Garlic Clove
- Salt & Pepper
Quick-pickled Onions
- 1 - Small Red Onion, Thinly Sliced
- ¼ Cup (60ml) - White Vinegar
- 1 tsp (3g) - Sugar
- Salt
To Serve
- 6-8 - 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.
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Storage Instructions
Chicken: Store in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.
Pickled Onions & Coriander yogurt: Keep refrigerated in separate containers for up to 1 week. Do not freeze.
Tortillas: Store in the fridge for up to 4 days in a sealed bag or container.
Reheating Instructions
Chicken: Reheat gently in a pan over medium heat or in the microwave until hot throughout.
Tortillas: Warm dry in a hot pan or wrap in a damp paper towel and microwave for 10–15 seconds until soft and flexible.
Pickled Onions & Coriander Cream: Keep cold and add fresh after reheating the other components.
Watch How To Make The Recipe
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