Chili Lime Chicken Tacos
These Chili Lime Chicken Tacos are seasoned to perfection and served with my homemade Pineapple Jalapeno Salsa and Lime Crema. They are a must try! This mix of vibrant, crunchy, and spicy flavors is sure to satisfy your whole family. I don't find these to be too spicy, but if you think they might be, you can substitute for less spicy seasonings or even add more brown Swerve to sweeten the seasoning up, which will take some spicy away.
This could be my favorite taco recipe of all time hands down!! It is such a beautiful, colorful refreshing meal! Tacos are a great dish for really any time of the year. My family always makes mexican inspired dishes every Christmas Eve and I am going to cook these this time around!
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Reasons to Love This Dinner
- Prep Ahead of Time: You can prep EVERY part of this meal the night/day before so that all you have to do the next day is plop your chicken & veggies on your baking sheet.
- Quick & Easy: Especially if you prep your chicken & veggies ahead of time, this meal is so quick & easy to make. There are only 25 minutes of baking time!
- Refreshing: I always feel SO good after I eat this meal because the macros are so balanced and the blend of flavors is absolutely perfect. This dish does not feel super heavy and literally just feels healthy...if that can be a thing lol.
- High Protein: Each serving has over 40 grams of protein!
Nutritional Benefits
- Chicken: Chicken is low in calories and high in protein! It is a good source of Vitamin B12 and choline, which is essential for brain development and function. It can help with weight management and decrease your chance of heart disease.
- Bell Peppers: Bell peppers are full of Vitamin C and antioxidants.
- Feta Cheese: Feta contains calcium and probiotics (bone & gut health!).
Ingredients
For the Chicken
- Chicken - 2 pounds of boneless, skinless chicken breasts or your favorite type of chicken. I always use breasts because they are healthier and low in fat.
- Olive Oil - 2 tablespoons of olive oil.
- Chili Powder - t teaspoon of chili powder.
- Ground Cumin - 1 teaspoon of minced garlic.
- Smoked Paprika - 1 teaspoon of smoked paprika. I do a heaping teaspoon because I am absolutely obsessed with smoked paprika haha!
- Chili Lime Seasoning - 1 teaspoon.
- Onion Powder - 1 teaspoon of onion powder.
- Garlic Powder - 1 teaspoon.
- Salt - 1/2 teaspoon.
- Pepper - 1/2 teaspoon.
- Lime Juice - Freshly squeezed lime juice of one lime (about 2 tablespoons).
- Lime Zest - Zest of one lime.
- Brown Swerve - This is optional, but I used a little bit of a brown sugar substitute, Swerve to sweeten up my spices.
For The Salsa
- Pineapple - 20 ounces of diced pineapple. The pineapple can be fresh of canned. I used canned to make it easy!
- Red Onion -1/2 of a red onion, diced.
- Cilantro - 1/2 cup of cilantro, chopped.
- Bell Pepper - 1 large red bell pepper, diced. You can use any color you prefer though!
- Jalapenos - 2 jalapenos, seeded & diced.
- Lime Juice - Juice of 1 lime.
- Salt & Pepper - To taste.
This salsa is so versatile. This salsa can really paired with with any taco or burrito bowl. You can even enjoy it on it's own with some chips! You will have extra salsa in this recipe to enjoy however you want to.
For the Lime Crema
- Sour Cream - I used 1/2 cup of light sour cream. If you want to cut the calories even more, you can also use plain, nonfat Greek yogurt.
- Lime Juice - Juice of 1/2 a lime.
- Garlic Powder - 1/4 teaspoon of garlic powder
- Lime Zest - To taste. I did the zest of a whole lime because I like a strong lime taste!
Instructions
- In a large bowl, combine your chicken breasts, olive oil, chili powder, cumin, paprika, smoked paprika, onion powder, garlic powder, salt, pepper, lime juice, lime zest, and brown sugar substitute (optional). Set aside.
- In the meantime, combine all of the ingredients for your pineapple salsa and set aside in the fridge. Do the same for your lime sauce.
- Preheat your grill or grilling pan (I use a grilling pan by Anolon) over medium/high heat. Add your chicken and cook until completely cooked through (internal temp of 165°F).
- Cut up your chicken into bite sized pieces.
- Assemble your tacos (or taco bowls if you would like). I made tacos with corn tortillas, shredded Monterey jack cheese, the pineapple salsa, and lime crema sauce!
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Taco Holders
I have gotten a MILLION question on Instagram of where my taco holders are from! They are the absolute best! I love them because they are dishwasher friendly and come in a pack of 6 so they are perfect for a family or group! They just really enhance the whole taco eating process haha! These are from Amazon and you can find them here!
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 4 days. Keep the vinaigrette and feta separate from the chicken and veggies. I add my feta cheese on top of my chicken and veggies at the end when it's almost completely heated up. If you put your feta cheese in at the same time as the chicken and veggies it will melt too much! The chicken and veggies take about a minute or so to heat up in the microwave!
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
These Chili Lime Chicken Tacos are seasoned to perfection and served with my homemade Pineapple Jalapeno Salsa and Lime Crema. They are a must try! This mix of vibrant, crunchy, and spicy flavors is sure to satisfy your whole family. I don't find these to be too spicy, but if you think they might be, you can substitute for less spicy seasonings or even add more brown Swerve to sweeten the seasoning up, which will take some spicy away.
- 2 lb chicken breasts (boneless, skinless)
- 2 tbsp olive oil (extra virgin)
- 1 tsp chili powder
- 1 tsp cumin (ground)
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chili lime seasoning (Mine is by the brand Enspice, but you can use any kind such as this one as well!)
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp lime juice (or the juice of one lime)
- 1 tsp brown Swerve (or sweetener of choice)
- 20 oz pineapple (diced)
- ½ red onion (diced finely)
- ½ cup cilantro (chopped)
- 2 jalapenos (seeded & diced)
- 1 red bell pepper (large, diced)
- 2 tbsp lime juice (freshly squeezed (juice of one lime))
- Salt & pepper (to taste)
- ½ cup light sour cream (can substitute for Greek yogurt too)
- 1 lime (zest of 1 lime)
- 1 tbsp lime juice (juice of 1/2 a lime)
- ¼ tsp garlic powder
In a large bowl, combine your chicken breasts, olive oil, chili powder, cumin, paprika, smoked paprika, onion powder, garlic powder, salt, pepper, lime juice, lime zest, and brown sugar substitute (optional). Set aside.
In the meantime, combine all of the ingredients for your pineapple salsa and set aside in the fridge. Do the same for your lime sauce.
Preheat your grill or grilling pan (I use a grilling pan by Anolon) over medium/high heat. Add your chicken and cook until completely cooked through (internal temp of 165°F).
Cut up your chicken into bite sized pieces. Assemble your tacos (or taco bowls if you would like). I made tacos with corn tortillas, shredded Monterey jack cheese, the pineapple salsa, and lime crema sauce!
Servings 8
- Amount Per Serving
- Calories 113kcal
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 0.5g3%
- Cholesterol 65mg22%
- Sodium 300mg13%
- Protein 19g38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Macros are per 4 ounces of chicken. Adjust accordingly if you add tortillas, salsa, and lime crema.
Please note that my nutrition label is approximate and has slight rounding.