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Cilantro Lime Grilled Chicken Tacos


Cilantro Lime Marinade:

  • 4 boneless skinless chicken thighs or breasts, about 1 lb (Lake Meadow Naturals)
  • 2 tablespoons chopped cilantro (The Villages Grown)
  • 2 limes, juice + zest
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon ground coriander
  • 1 tablespoon oil (15 Olives)

Taco Assembly:

  • tortillas
  • pico de gallo **
  • cheese
  • cilantro (The Villages Grown)



  • Prepare the marinade: Mix the oil, lime juice + zest, cilantro, and spices together in a small bowl. Place the chicken into an airtight container or sealable bag and pour the marinade over, shaking to ensure that the chicken is coated evenly. Marinate for at least 30 minutes (an hour is better), or up to two hours.
  • Prepare a grill.
  • Remove the chicken from the marinade and place it on the grill. Cook until the internal temperature reaches 165F, turning as needed to ensure even cooking (5-8 minutes on each side). Remove from the heat and chop into bite-sized pieces.
  • To assemble the tacos, layer chicken, pico de gallo, cheese, and fresh cilantro into tortillas (warmed over the grill if you’d prefer!) and enjoy.


** NOTE:  Try making your own Pico De Gallo using fresh heirloom tomatoes from The Villages Grown.  Dice tomatoes, onion, jalapeno, cilantro, garlic and toss with fresh lime juice and a splash of white vinegar.  Salt and pepper to taste.  YUM!

Recipe adapted from: