Introducing the most flavorful grilled chicken recipe that you will want to make on repeat! Marinated in flavors of garlic and lime, Marinated in flavors of lime, these tangy Margarita Grilled Chicken Tacos are ready to go as soon as the grill is hot! The tacos are topped with homemade corn salsa and avocado crema which makes this meal one the whole family will enjoy! Make it with me!
What You’ll Need to Make Margarita Grilled Chicken Tacos
This Margarita Grilled Chicken is perfect for summer. It’s an easy recipe to follow and make! This chicken recipe is great for parties, but it can also be served up as a weeknight dinner.
This recipe has all the flavors of a traditional margarita, without the alcohol so the whole family can enjoy it.
The chicken is delicious on its own, but throw it in these tacos with the homemade corn salsa and cilantro lime crema and you are in for a delicious meal! Can taco Tuesday be every day?
Here’s what you’ll need to make these Margarita Grilled Chicken Tacos!
INGREDIENTS
FOR THE MARGARITA CHICKEN
- 1 can frozen nonalcoholic margarita mix, thawed
- lemon-lime soda
- lime juice
- garlic cloves, minced
- boneless skinless chicken breast halves
- chili lime seasoning- I buy this at Trader Joe’s- you could also use chili powder
- salt
- pepper
CORN SALSA
- corn
- mango, diced
- avocado, diced
- green pepper, diced
- jalapeno, diced
- red onion, diced
- cilantro
- lime, juiced
- Optional: cotija
CILANTRO LIME CREMA
- plain greek yogurt
- lime, juiced
- cilantro
- Salt, Pepper, and Chili Lime Seasoning
FOR THE CHEESY CORN TORTILLAS
I like to crisp up a little shredded cheese onto my corn tortillas. It’s easy to do! Simply heat a pan on the stovetop to medium-low heat, then sprinkle some cheese directly onto the pan.
Place the tortilla right on top of the cheese and allow it to cook for 30 seconds-1 minute. The cheese will get golden and crispy, and make a delicious taco base for the rest of the toppings!
My Favorite Vegetable Chopper
When making homemade salsas like this one, or recipes like my homemade cowboy caviar, I like to use my Amazon Vegetable Chopper.
It makes all the prep a breeze! It does all the work for you, and the salsa basically makes itself.
It’s the best $30 I’ve spent. I’ll link it here.
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If you give these recipes a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram! I love to see what you’ve been cooking. It always makes my day!
Margarita Chicken Tacos
Marinated in flavors of lime, these tangy margarita grilled chicken tacos are ready to go as soon as the grill is hot!
Ingredients
- 1 can (12 ounces) frozen nonalcoholic margarita mix, thawed
- 1/2 cup lemon-lime soda
- 3 tablespoons lime juice
- 3 garlic cloves, minced
- 4-6 boneless skinless chicken breast halves
- 1 teaspoon chili lime seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Corn Salsa
- 1 1/2 cups corn
- 1 large mango, diced
- 1 avocado, diced
- 1 green pepper, diced
- 1 jalapeno, diced
- 1 red onion, diced
- 1 cup chopped cilantro
- 1 lime, juiced
- Optional: 1/2 cup cotjia
Cilantro Lime Crema
- 1/2 cup plain greek yogurt
- 1 lime, juiced
- 1/4 cup minced cilantro
- Salt, Pepper, Chili Lime Seasoning to taste
Corn Tortillas
- Shredded Cheddar Cheese
Instructions
- In a small bowl, combine margarita mix, soda, lime juice, and garlic. Pour 1 cup marinade into a shallow dish. Add chicken; turn to coat. Cover and refrigerate, for 1-2 hours. Cover and refrigerate the remaining marinade.
- Drain chicken, discarding marinade. Sprinkle chicken with chili lime seasoning, salt, and pepper. Place chicken on the grill. Grill, covered, over medium heat until a thermometer reads 165°; 5-7 minutes on each side, basting frequently with reserved marinade.
- While the chicken cooks, chop up all the veggies in a bowl for the corn salsa. Coat in lime juice and seasonings and cheese if desired.
- Mix together all the ingredients for the cilantro-lime crema.
- Heat a frying pan to medium heat and sprinkle cheddar cheese directly onto the pan. Place the tortilla on the cheese and cook for one minute. Flip the tortilla and the cheese should become crispy. Top with chicken, corn salsa, and crema, and enjoy!
