Grilled Chicken Tacos with Cilantro & Lime Blend Olive Oil

These grilled chicken tacos bring together charred chicken, warm tortillas, crisp onion, creamy avocado, and a bright squeeze of lime for a fresh, satisfying bite. A drizzle of Cilantro & Lime Infused Olive Oil Blend layers in zesty cilantro, tangy lime, and savory spice that wake up every bite and make the filling feel extra vibrant. They’re a perfect fit for weeknight dinner, summer patio cooking, and casual entertaining, and they’re the kind of tacos people ask for again.

Garden Infuzions

Grilled Chicken Tacos with Cilantro & Lime Blend Olive Oil

Juicy grilled chicken, smoky char, and a bright cilantro-lime finish come together in these easy tacos that feel fresh, bold, and weeknight-ready.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 tacos

Course: Dinner, Main Course

Cuisine: American, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds boneless skinless chicken thighs
• 2 tablespoons Cilantro & Lime Infused Olive Oil Blend
• 1 tablespoon lime juice
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 8 small flour or corn tortillas
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup diced red onion
• 1 avocado sliced
• 1/4 cup chopped fresh cilantro
• 1 lime cut into wedges
• 1/2 cup sour cream or crema optional

Equipment

• 1 Mixing bowl for marinating the chicken
• 1 Grill or grill pan medium-high heat
• 1 Tongs for turning chicken and tortillas
• 1 Cutting board for resting and slicing chicken
• 1 Chef’s knife for slicing toppings and chicken
• 1 Instant-read thermometer optional but helpful for doneness

Method

 

Instructions

1. 1. Pat the chicken thighs dry and place them in a bowl with the Cilantro & Lime Infused Olive Oil Blend, lime juice, salt, black pepper, garlic powder, cumin, and smoked paprika. Toss well so every piece is coated.
2. 2. Cover and let the chicken marinate at room temperature for 15 minutes while you prep the toppings.
3. 3. Preheat a grill or grill pan over medium-high heat. Lightly oil the grates if needed.
4. 4. Grill the chicken for 5 to 6 minutes per side, or until nicely charred and cooked through. The internal temperature should reach 165°F.
5. 5. Transfer the chicken to a cutting board and let it rest for 5 minutes, then slice into bite-size strips.
6. 6. Warm the tortillas on the grill for about 20 seconds per side until soft and lightly toasted.
7. 7. Fill each tortilla with sliced chicken, lettuce, tomatoes, red onion, avocado, and chopped cilantro.
8. 8. Finish with a drizzle of additional Cilantro & Lime Infused Olive Oil Blend, a squeeze of lime, and sour cream or crema if using. Serve right away.

Notes

For the boldest flavor, use chicken thighs instead of breast meat. If you want a little more heat, add sliced jalapeños or a pinch of cayenne to the marinade. Keep the tortillas warm so the tacos stay soft and easy to fold.

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Recipe Tips

Let the chicken rest before slicing so the juices stay in the meat. Warm the tortillas right before serving for the best texture, and finish the tacos with an extra drizzle of olive oil and a fresh squeeze of lime.

Serving Suggestions

Serve these tacos with Mexican rice, black beans, grilled corn, or a simple cabbage slaw. They also work well as a build-your-own taco bar for easy entertaining.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Keep toppings and tortillas separate, then reheat the chicken gently before assembling fresh tacos.

Variations

Swap in shrimp, sliced steak, or roasted vegetables if you want a different filling. You can also add crumbled queso fresco, pickled onions, jalapeños, or a spoonful of salsa verde for a new flavor twist.

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