DisclaimerTerms Of UseGDPR PolicyCookie Policy

tastyhatch

Cilantro Lime Chicken Tacos Easy Flavorful Recipe

by
- 1 lb boneless, skinless chicken thighs - ¼ cup fresh lime juice (about 2-3 limes) - ¼ cup fresh cilantro, finely chopped - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon kosher salt - ½ teaspoon freshly ground black pepper - 8 small corn or flour tortillas - 1 ripe avocado, sliced - 1 cup shredded green cabbage - ½ cup sour cream - Extra cilantro leaves for garnish - Lime wedges for serving When I prepare these cilantro lime chicken tacos, I always start with fresh ingredients. The chicken thighs are tender and juicy, perfect for marinating. I love using fresh lime juice because it adds a bright, zesty flavor. Fresh cilantro gives the dish its signature taste, while garlic adds depth. The spices like cumin and chili powder enhance the chicken's flavor. I sprinkle kosher salt and black pepper for balance. Tortillas are essential for the taco base, and I often use corn or flour, depending on personal taste. For toppings, ripe avocado slices bring creaminess, and shredded cabbage adds crunch. A drizzle of sour cream ties everything together. I finish with extra cilantro leaves and lime wedges for serving, ensuring that every bite is full of flavor. {{ingredient_image_2}} To start, I whisk the marinade ingredients in a medium bowl. I mix ¼ cup of fresh lime juice, ¼ cup of finely chopped cilantro, two minced garlic cloves, one teaspoon of ground cumin, one teaspoon of chili powder, one teaspoon of kosher salt, and ½ teaspoon of black pepper. This mix smells amazing and brings great flavor. Next, I coat the chicken thighs in the marinade. I make sure each piece is well covered. Then, I cover the bowl with plastic wrap and place it in the fridge. I let it marinate for at least 30 minutes. For more flavor, I sometimes leave it for up to two hours. I prepare my grill or a heavy skillet by preheating it over medium-high heat. Once it’s hot, I take the chicken out of the marinade. I let the excess drip off, so it doesn’t create a mess. Now, I place the chicken thighs on the grill or skillet. I cook them for about 5 to 7 minutes on each side. The chicken is done when it reaches an internal temperature of 165°F. This ensures it is safe to eat. After cooking, I transfer the chicken to a cutting board. I let it rest for about 5 minutes. This helps keep it juicy before I slice it into strips. While the chicken rests, I warm the tortillas. I place them on the grill or in a separate skillet for about 30 seconds on each side. This makes them soft and pliable. To assemble the tacos, I take a warm tortilla and lay down several strips of sliced chicken. Next, I add slices of ripe avocado and a generous handful of shredded cabbage. To finish, I drizzle sour cream over the top. I like to garnish with extra cilantro leaves and serve with lime wedges for a zesty kick. To make the best marinade, use fresh lime juice and chopped cilantro. These ingredients pack a punch of flavor. Add minced garlic for depth and spices like cumin and chili powder for warmth. Mix well to ensure all flavors blend. For marinating time, let the chicken sit in the marinade for at least 30 minutes. This allows the meat to soak in the flavors. For even better taste, marinate for up to 2 hours. This helps keep the chicken tender and juicy. If you don’t have a grill, don’t worry! You can bake or cook the chicken on the stovetop. For baking, preheat your oven to 400°F (200°C). Place the chicken on a baking sheet and cook for 20-25 minutes. Use a meat thermometer to check for 165°F (75°C). To cook on the stovetop, heat a heavy skillet over medium-high heat. Cook the chicken for about 5-7 minutes per side. This method ensures even cooking and a nice sear. For a vibrant taco platter, use a colorful plate or board. Arrange the tacos in a circle or line. Add lime wedges and extra cilantro in small bowls. This makes it fun for everyone to customize their tacos. When garnishing, sprinkle extra cilantro leaves on top. You can also add a slice of avocado on each taco for a pop of color. This not only looks great but adds rich flavor, too. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 1 hour, if possible, to deepen the flavors and tenderness. Use Fresh Ingredients: Fresh lime juice and cilantro make a noticeable difference in taste. Avoid bottled lime juice for the best results. Rest the Chicken: Let the grilled chicken rest before slicing to keep it juicy and prevent the juices from running out. Customize Your Toppings: Feel free to add other toppings like diced tomatoes, jalapeños, or cheese for a personal touch to your tacos. {{image_4}} You can easily switch up the chicken in this recipe. Shrimp works great as a quick alternative. It cooks fast and brings a nice flavor. Tofu is another option for a plant-based twist. Just make sure to marinate it well to soak up the flavors. When it comes to toppings, feel free to get creative. You can use different salsas, like mango or pineapple salsa, for a fruity kick. Add roasted peppers or grilled corn for extra texture. Fresh veggies, like diced tomatoes or radishes, can also add a nice crunch. To spice things up, consider adding a pinch of cayenne pepper or red pepper flakes. This will give your tacos some heat without overpowering the flavors. You can also try adding smoked paprika for a deeper taste. For sauces, a zesty chipotle sauce pairs well with these tacos. A drizzle of lime crema can also elevate the dish. You can make it by mixing sour cream with lime juice and zest for a tangy twist. If you're looking for gluten-free options, use corn tortillas instead of flour. They are tasty and provide a nice crunch. For those who want to skip dairy, consider using avocado or cashew cream instead of sour cream. Both options are creamy and delicious, making your tacos just as satisfying. To keep your tacos fresh, store them in an airtight container. Make sure to separate the chicken and toppings. This helps prevent sogginess. You can refrigerate them for up to three days. After that, the flavors may fade. When you reheat your tacos, use an oven or skillet. This helps keep the texture. Heat the chicken at 350°F (175°C) for about 10 minutes. For tortillas, warm them on a skillet for a minute. Avoid using a microwave, as it can make them soggy. Yes, you can freeze cilantro lime chicken! Wrap the chicken tightly in plastic wrap. Then place it in a freezer bag. It can last for up to three months. To thaw, move it to the fridge overnight. Reheat it gently to maintain the taste and texture. You should marinate the chicken for at least 30 minutes. This allows the flavors to sink in. For even better taste, marinate it for up to 2 hours. This extra time helps make the chicken juicy and full of flavor. Yes, you can use different chicken cuts. Boneless, skinless chicken breasts are a good choice. You can also use chicken tenders for a quicker cook time. Just keep in mind that cooking times may change slightly. Many sides pair nicely with these tacos. Here are some suggestions: - Mexican rice - Black beans - Grilled corn - Fresh salsa - Guacamole These sides add flavor and color to your meal. If you want some heat, try these tips: - Add chopped jalapeños to the marinade. - Use a spicy taco seasoning instead of regular chili powder. - Serve with a spicy salsa or hot sauce. These options will give your tacos a nice kick! You now have all the tools to make delicious cilantro lime chicken tacos. Start by marinating chicken thighs for the best flavor. Cook them to the right temperature, then assemble your tacos with fresh ingredients. Remember the tips for storing and reheating, so you can enjoy leftovers later. Feel free to experiment with variations and extras to make the dish yours. Dive in and create a taco night that everyone will love!

WANT TO SAVE THIS RECIPE?

Are you ready for a burst of flavor that will elevate your taco night? My easy Cilantro Lime Chicken Tacos recipe combines juicy chicken thighs with a zesty marinade of lime, cilantro, and garlic. In just a few simple steps, you’ll create a delicious meal perfect for any occasion. Let’s dive into the ingredients and get cooking, because these tacos are too good to resist!

Why I Love This Recipe

  1. Fresh Flavors: This recipe bursts with the vibrant flavors of cilantro and lime, creating a refreshing taste in every bite.
  2. Quick and Easy:
  3. Customizable: These tacos are a blank canvas; top them with your choice of ingredients like salsa, cheese, or hot sauce for a personal touch.
  4. Healthy Option: Made with lean chicken thighs and fresh veggies, these tacos are a nutritious choice that doesn’t compromise on taste.

Ingredients

List of Main Ingredients

– 1 lb boneless, skinless chicken thighs

– ¼ cup fresh lime juice (about 2-3 limes)

– ¼ cup fresh cilantro, finely chopped

– 2 cloves garlic, minced

– 1 teaspoon ground cumin

– 1 teaspoon chili powder

– 1 teaspoon kosher salt

– ½ teaspoon freshly ground black pepper

– 8 small corn or flour tortillas

– 1 ripe avocado, sliced

– 1 cup shredded green cabbage

– ½ cup sour cream

– Extra cilantro leaves for garnish

– Lime wedges for serving

When I prepare these cilantro lime chicken tacos, I always start with fresh ingredients. The chicken thighs are tender and juicy, perfect for marinating. I love using fresh lime juice because it adds a bright, zesty flavor. Fresh cilantro gives the dish its signature taste, while garlic adds depth.

The spices like cumin and chili powder enhance the chicken’s flavor. I sprinkle kosher salt and black pepper for balance. Tortillas are essential for the taco base, and I often use corn or flour, depending on personal taste.

For toppings, ripe avocado slices bring creaminess, and shredded cabbage adds crunch. A drizzle of sour cream ties everything together. I finish with extra cilantro leaves and lime wedges for serving, ensuring that every bite is full of flavor.

Step-by-Step Instructions

Marinating the Chicken

To start, I whisk the marinade ingredients in a medium bowl. I mix ¼ cup of fresh lime juice, ¼ cup of finely chopped cilantro, two minced garlic cloves, one teaspoon of ground cumin, one teaspoon of chili powder, one teaspoon of kosher salt, and ½ teaspoon of black pepper. This mix smells amazing and brings great flavor.

Next, I coat the chicken thighs in the marinade. I make sure each piece is well covered. Then, I cover the bowl with plastic wrap and place it in the fridge. I let it marinate for at least 30 minutes. For more flavor, I sometimes leave it for up to two hours.

Cooking the Chicken

I prepare my grill or a heavy skillet by preheating it over medium-high heat. Once it’s hot, I take the chicken out of the marinade. I let the excess drip off, so it doesn’t create a mess.

Now, I place the chicken thighs on the grill or skillet. I cook them for about 5 to 7 minutes on each side. The chicken is done when it reaches an internal temperature of 165°F. This ensures it is safe to eat.

Assembling the Tacos

After cooking, I transfer the chicken to a cutting board. I let it rest for about 5 minutes. This helps keep it juicy before I slice it into strips.

While the chicken rests, I warm the tortillas. I place them on the grill or in a separate skillet for about 30 seconds on each side. This makes them soft and pliable.

To assemble the tacos, I take a warm tortilla and lay down several strips of sliced chicken. Next, I add slices of ripe avocado and a generous handful of shredded cabbage. To finish, I drizzle sour cream over the top. I like to garnish with extra cilantro leaves and serve with lime wedges for a zesty kick.

Tips & Tricks

Perfecting the Marinade

To make the best marinade, use fresh lime juice and chopped cilantro. These ingredients pack a punch of flavor. Add minced garlic for depth and spices like cumin and chili powder for warmth. Mix well to ensure all flavors blend.

For marinating time, let the chicken sit in the marinade for at least 30 minutes. This allows the meat to soak in the flavors. For even better taste, marinate for up to 2 hours. This helps keep the chicken tender and juicy.

Cooking Techniques

If you don’t have a grill, don’t worry! You can bake or cook the chicken on the stovetop. For baking, preheat your oven to 400°F (200°C). Place the chicken on a baking sheet and cook for 20-25 minutes. Use a meat thermometer to check for 165°F (75°C).

To cook on the stovetop, heat a heavy skillet over medium-high heat. Cook the chicken for about 5-7 minutes per side. This method ensures even cooking and a nice sear.

Presentation Suggestions

For a vibrant taco platter, use a colorful plate or board. Arrange the tacos in a circle or line. Add lime wedges and extra cilantro in small bowls. This makes it fun for everyone to customize their tacos.

When garnishing, sprinkle extra cilantro leaves on top. You can also add a slice of avocado on each taco for a pop of color. This not only looks great but adds rich flavor, too.

Pro Tips

  1. Marinate for Maximum Flavor: Allow the chicken to marinate for at least 1 hour, if possible, to deepen the flavors and tenderness.
  2. Use Fresh Ingredients: Fresh lime juice and cilantro make a noticeable difference in taste. Avoid bottled lime juice for the best results.
  3. Rest the Chicken: Let the grilled chicken rest before slicing to keep it juicy and prevent the juices from running out.
  4. Customize Your Toppings: Feel free to add other toppings like diced tomatoes, jalapeños, or cheese for a personal touch to your tacos.

Variations

Ingredient Substitutions

You can easily switch up the chicken in this recipe. Shrimp works great as a quick alternative. It cooks fast and brings a nice flavor. Tofu is another option for a plant-based twist. Just make sure to marinate it well to soak up the flavors.

When it comes to toppings, feel free to get creative. You can use different salsas, like mango or pineapple salsa, for a fruity kick. Add roasted peppers or grilled corn for extra texture. Fresh veggies, like diced tomatoes or radishes, can also add a nice crunch.

Flavor Enhancements

To spice things up, consider adding a pinch of cayenne pepper or red pepper flakes. This will give your tacos some heat without overpowering the flavors. You can also try adding smoked paprika for a deeper taste.

For sauces, a zesty chipotle sauce pairs well with these tacos. A drizzle of lime crema can also elevate the dish. You can make it by mixing sour cream with lime juice and zest for a tangy twist.

Dietary Considerations

If you’re looking for gluten-free options, use corn tortillas instead of flour. They are tasty and provide a nice crunch. For those who want to skip dairy, consider using avocado or cashew cream instead of sour cream. Both options are creamy and delicious, making your tacos just as satisfying.

Storage Info

Storing Leftovers

To keep your tacos fresh, store them in an airtight container. Make sure to separate the chicken and toppings. This helps prevent sogginess. You can refrigerate them for up to three days. After that, the flavors may fade.

Reheating Tips

When you reheat your tacos, use an oven or skillet. This helps keep the texture. Heat the chicken at 350°F (175°C) for about 10 minutes. For tortillas, warm them on a skillet for a minute. Avoid using a microwave, as it can make them soggy.

Freezing Options

Yes, you can freeze cilantro lime chicken! Wrap the chicken tightly in plastic wrap. Then place it in a freezer bag. It can last for up to three months. To thaw, move it to the fridge overnight. Reheat it gently to maintain the taste and texture.

FAQs

How long do I marinate the chicken?

You should marinate the chicken for at least 30 minutes. This allows the flavors to sink in. For even better taste, marinate it for up to 2 hours. This extra time helps make the chicken juicy and full of flavor.

Can I use other types of chicken?

Yes, you can use different chicken cuts. Boneless, skinless chicken breasts are a good choice. You can also use chicken tenders for a quicker cook time. Just keep in mind that cooking times may change slightly.

What sides go well with cilantro lime chicken tacos?

Many sides pair nicely with these tacos. Here are some suggestions:

– Mexican rice

– Black beans

– Grilled corn

– Fresh salsa

– Guacamole

These sides add flavor and color to your meal.

How can I make this recipe spicier?

If you want some heat, try these tips:

– Add chopped jalapeños to the marinade.

– Use a spicy taco seasoning instead of regular chili powder.

– Serve with a spicy salsa or hot sauce.

These options will give your tacos a nice kick!

You now have all the tools to make delicious cilantro lime chicken tacos. Start by marinating chicken thighs for the best flavor. Cook them to the right temperature, then assemble your tacos with fresh ingredients. Remember the tips for storing and reheating, so you can enjoy leftovers later. Feel free to experiment with variations and extras to make the dish yours. Dive in and create a taco night that everyone will lov

- 1 lb boneless, skinless chicken thighs - ¼ cup fresh lime juice (about 2-3 limes) - ¼ cup fresh cilantro, finely chopped - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon kosher salt - ½ teaspoon freshly ground black pepper - 8 small corn or flour tortillas - 1 ripe avocado, sliced - 1 cup shredded green cabbage - ½ cup sour cream - Extra cilantro leaves for garnish - Lime wedges for serving When I prepare these cilantro lime chicken tacos, I always start with fresh ingredients. The chicken thighs are tender and juicy, perfect for marinating. I love using fresh lime juice because it adds a bright, zesty flavor. Fresh cilantro gives the dish its signature taste, while garlic adds depth. The spices like cumin and chili powder enhance the chicken's flavor. I sprinkle kosher salt and black pepper for balance. Tortillas are essential for the taco base, and I often use corn or flour, depending on personal taste. For toppings, ripe avocado slices bring creaminess, and shredded cabbage adds crunch. A drizzle of sour cream ties everything together. I finish with extra cilantro leaves and lime wedges for serving, ensuring that every bite is full of flavor. {{ingredient_image_2}} To start, I whisk the marinade ingredients in a medium bowl. I mix ¼ cup of fresh lime juice, ¼ cup of finely chopped cilantro, two minced garlic cloves, one teaspoon of ground cumin, one teaspoon of chili powder, one teaspoon of kosher salt, and ½ teaspoon of black pepper. This mix smells amazing and brings great flavor. Next, I coat the chicken thighs in the marinade. I make sure each piece is well covered. Then, I cover the bowl with plastic wrap and place it in the fridge. I let it marinate for at least 30 minutes. For more flavor, I sometimes leave it for up to two hours. I prepare my grill or a heavy skillet by preheating it over medium-high heat. Once it’s hot, I take the chicken out of the marinade. I let the excess drip off, so it doesn’t create a mess. Now, I place the chicken thighs on the grill or skillet. I cook them for about 5 to 7 minutes on each side. The chicken is done when it reaches an internal temperature of 165°F. This ensures it is safe to eat. After cooking, I transfer the chicken to a cutting board. I let it rest for about 5 minutes. This helps keep it juicy before I slice it into strips. While the chicken rests, I warm the tortillas. I place them on the grill or in a separate skillet for about 30 seconds on each side. This makes them soft and pliable. To assemble the tacos, I take a warm tortilla and lay down several strips of sliced chicken. Next, I add slices of ripe avocado and a generous handful of shredded cabbage. To finish, I drizzle sour cream over the top. I like to garnish with extra cilantro leaves and serve with lime wedges for a zesty kick. To make the best marinade, use fresh lime juice and chopped cilantro. These ingredients pack a punch of flavor. Add minced garlic for depth and spices like cumin and chili powder for warmth. Mix well to ensure all flavors blend. For marinating time, let the chicken sit in the marinade for at least 30 minutes. This allows the meat to soak in the flavors. For even better taste, marinate for up to 2 hours. This helps keep the chicken tender and juicy. If you don’t have a grill, don’t worry! You can bake or cook the chicken on the stovetop. For baking, preheat your oven to 400°F (200°C). Place the chicken on a baking sheet and cook for 20-25 minutes. Use a meat thermometer to check for 165°F (75°C). To cook on the stovetop, heat a heavy skillet over medium-high heat. Cook the chicken for about 5-7 minutes per side. This method ensures even cooking and a nice sear. For a vibrant taco platter, use a colorful plate or board. Arrange the tacos in a circle or line. Add lime wedges and extra cilantro in small bowls. This makes it fun for everyone to customize their tacos. When garnishing, sprinkle extra cilantro leaves on top. You can also add a slice of avocado on each taco for a pop of color. This not only looks great but adds rich flavor, too. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 1 hour, if possible, to deepen the flavors and tenderness. Use Fresh Ingredients: Fresh lime juice and cilantro make a noticeable difference in taste. Avoid bottled lime juice for the best results. Rest the Chicken: Let the grilled chicken rest before slicing to keep it juicy and prevent the juices from running out. Customize Your Toppings: Feel free to add other toppings like diced tomatoes, jalapeños, or cheese for a personal touch to your tacos. {{image_4}} You can easily switch up the chicken in this recipe. Shrimp works great as a quick alternative. It cooks fast and brings a nice flavor. Tofu is another option for a plant-based twist. Just make sure to marinate it well to soak up the flavors. When it comes to toppings, feel free to get creative. You can use different salsas, like mango or pineapple salsa, for a fruity kick. Add roasted peppers or grilled corn for extra texture. Fresh veggies, like diced tomatoes or radishes, can also add a nice crunch. To spice things up, consider adding a pinch of cayenne pepper or red pepper flakes. This will give your tacos some heat without overpowering the flavors. You can also try adding smoked paprika for a deeper taste. For sauces, a zesty chipotle sauce pairs well with these tacos. A drizzle of lime crema can also elevate the dish. You can make it by mixing sour cream with lime juice and zest for a tangy twist. If you're looking for gluten-free options, use corn tortillas instead of flour. They are tasty and provide a nice crunch. For those who want to skip dairy, consider using avocado or cashew cream instead of sour cream. Both options are creamy and delicious, making your tacos just as satisfying. To keep your tacos fresh, store them in an airtight container. Make sure to separate the chicken and toppings. This helps prevent sogginess. You can refrigerate them for up to three days. After that, the flavors may fade. When you reheat your tacos, use an oven or skillet. This helps keep the texture. Heat the chicken at 350°F (175°C) for about 10 minutes. For tortillas, warm them on a skillet for a minute. Avoid using a microwave, as it can make them soggy. Yes, you can freeze cilantro lime chicken! Wrap the chicken tightly in plastic wrap. Then place it in a freezer bag. It can last for up to three months. To thaw, move it to the fridge overnight. Reheat it gently to maintain the taste and texture. You should marinate the chicken for at least 30 minutes. This allows the flavors to sink in. For even better taste, marinate it for up to 2 hours. This extra time helps make the chicken juicy and full of flavor. Yes, you can use different chicken cuts. Boneless, skinless chicken breasts are a good choice. You can also use chicken tenders for a quicker cook time. Just keep in mind that cooking times may change slightly. Many sides pair nicely with these tacos. Here are some suggestions: - Mexican rice - Black beans - Grilled corn - Fresh salsa - Guacamole These sides add flavor and color to your meal. If you want some heat, try these tips: - Add chopped jalapeños to the marinade. - Use a spicy taco seasoning instead of regular chili powder. - Serve with a spicy salsa or hot sauce. These options will give your tacos a nice kick! You now have all the tools to make delicious cilantro lime chicken tacos. Start by marinating chicken thighs for the best flavor. Cook them to the right temperature, then assemble your tacos with fresh ingredients. Remember the tips for storing and reheating, so you can enjoy leftovers later. Feel free to experiment with variations and extras to make the dish yours. Dive in and create a taco night that everyone will love!

Cilantro Lime Chicken Tacos

Delicious tacos made with marinated chicken thighs, fresh avocado, and crunchy cabbage, served with lime wedges.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs
  • ¼ cup fresh lime juice
  • ¼ cup fresh cilantro, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 8 small corn or flour tortillas
  • 1 ripe avocado, sliced
  • 1 cup shredded green cabbage
  • ½ cup sour cream
  • to taste extra cilantro leaves for garnish
  • to serve lime wedges

Instructions
 

  • In a medium mixing bowl, whisk together the lime juice, chopped cilantro, minced garlic, ground cumin, chili powder, kosher salt, and black pepper until well combined.
  • Add the chicken thighs to the marinade, ensuring they are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, allowing the flavors to meld (up to 2 hours for an extra flavorful result).
  • Preheat your grill or a heavy skillet over medium-high heat. Once hot, remove the chicken from the marinade, letting any excess drip off.
  • Grill or cook the chicken thighs for approximately 5-7 minutes per side, or until they are fully cooked, with an internal temperature of 165°F (75°C).
  • Transfer the cooked chicken to a cutting board and allow it to rest for about 5 minutes before slicing into strips for easy assembly.
  • While the chicken is resting, warm the tortillas on the grill or in a separate skillet for about 30 seconds on each side, or until fragrant and pliable.
  • To assemble the tacos, place several strips of the sliced chicken onto each warm tortilla. Top with slices of avocado and a generous handful of shredded cabbage.
  • Finish by drizzling sour cream over the top and garnishing with extra cilantro leaves. Serve the tacos with lime wedges on the side for a zesty kick.

Notes

Arrange the tacos on a colorful platter and serve with a small bowl of lime wedges and extra cilantro to allow guests to customize their tacos perfectly!
Keyword avocado, chicken, cilantro, lime, tacos

WANT TO SAVE THIS RECIPE?

Leave a Comment

Recipe Rating