Easy Weeknight Chili-Lime Chicken Tacos
Spend more time with those closest to you and less time in the kitchen. For an easy weeknight meal or a quick bite when friends gather, these refreshing Chili-Lime Chicken Tacos can be pulled together in just a few minutes. These are perfect on the patio or poolside on a warm summer night, while sharing a glass of zesty Starborough New Zealand Sauvignon Blanc.
1 tbsp. extra-virgin olive oil
4 boneless skinless chicken breasts, cut into 1" strips
Freshly ground black pepper
2 tsp. chili powder
2 tsp. cumin
1/2 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. cayenne
2 teaspoons lime zest, finely zested
8 corn tortillas, warmed
Diced red onion
Cotija cheese crumbles
1. In a large skillet over medium heat, heat oil. Season chicken with salt and pepper and add to skillet. Cook until golden, 6 minutes. Add spices and stir until coated, 3 minutes more.
2. Build tacos: In tortillas, layer chicken and desired toppings. Serve with lime wedges. Add zest and spices, then stir until coated, about three minutes more.
To adapt this recipe for grilling, marinate the chicken in the oil, spices and lime zest and grill until chicken is cooked through. If serving the tacos immediately, let the marinade sit for 30 minutes at room temperature. If planning ahead, the chicken can be marinated overnight in the refrigerator.