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 Chicken Lime Tacos

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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Calories: 148kcal
Servings: 3 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

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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