Key lime chicken tacos topped with an easy key lime ginger slaw are summer on a plate.
Tacos are one of the most satisfying and versatile meals: a little of what you love wrapped in a warm tortilla. After returning to the East, we discovered we missed the tacos we used to get out West, so we began making more at home. That’s how these key lime chicken tacos were born—after buying key limes intended for baking that never happened, I needed a bright, tangy way to use them. The result is a simple key lime and honey marinade seasoned with paprika, cumin and garlic, paired with a creamy key lime ginger slaw. The combination is fresh, balanced, and perfect for warm-weather dinners.
The slaw adds creaminess to offset the lime-forward chicken. In California we learned to enjoy tacos without melting cheese—many taquerias serve them with slaw, or with simple toppings like cilantro and onion, and sometimes a sprinkle of queso fresco. A crunchy slaw gives texture, a cool contrast to the warm chicken, and adds vegetables so your taco feels a little lighter and more balanced.
These tacos work great with corn or flour tortillas. If you choose corn tortillas, warm them briefly in a skillet over medium heat—only a few seconds per side—until they’re soft and pliable. That prevents tearing and helps them hold the filling. Serve immediately after assembling so the tortillas stay tender and the slaw retains its crunch.
Make these tacos for a weekend meal or save the recipe for a festive occasion—Cinco de Mayo is a perfect excuse. The flavors are bright and approachable, and the recipe adapts well to different cuts of chicken or preferences for tortillas and toppings.
Key Lime Chicken Tacos
6 servings
2 hours 15 minutes
15 minutes
2 hours 30 minutes
Ingredients
For the chicken:
- 2 lbs chicken breast, or thighs, cut into cubes
- 1/4 cup key lime juice
- 1/4 cup neutral oil (avocado, canola, etc.)
- 2 tbsp honey
- 1/2 tsp paprika
- 1/2 tsp cumin
- 4 cloves garlic, minced
Slaw:
- 4 cups julienned cabbage
- 1/2 cup shredded carrots
- 2 tsp key lime juice
- 1/4 cup mayonnaise
- 1/4 cup cilantro, chopped
- 1 tsp fresh grated ginger
Other ingredients:
- Tortillas (corn or flour)
- Extra cilantro for garnish
- Fresh lime wedges, optional
Instructions
- Combine the cubed chicken and the marinade ingredients (key lime juice, oil, honey, paprika, cumin, and garlic) in a glass container or a zip-top bag. Refrigerate and marinate for at least 2 hours, or up to overnight for more flavor.
- While the chicken marinates, prepare the slaw. In a bowl mix the cabbage and carrots. In a smaller bowl whisk together the key lime juice, mayonnaise, and grated ginger. Pour the dressing over the vegetables, stir in the cilantro, and toss until evenly coated. Cover and refrigerate until ready to serve.
- When ready to cook, heat a skillet over medium-high and add about a teaspoon of oil.
- Remove the chicken from the marinade and cook in the hot skillet until cooked through and no longer pink in the center.
- Warm the tortillas briefly in a dry skillet or directly over low flame until flexible and soft.
- Assemble the tacos: place cooked chicken on a warm tortilla, top with the key lime ginger slaw, garnish with extra cilantro and a squeeze of fresh lime if desired. Serve immediately.
Notes
This recipe requires marinating time, so plan ahead for best results.
Did this recipe inspire you?
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Here are more Cinco de Mayo ideas to inspire your next celebration.
Cinco de Mayo Date Night Ideas, Little Blog on the Homestead
Key Lime Chicken Tacos, Goodie Godmother
Cinco de Mayo Cactuses, No Bohn’s About It
A Cinco de Mayo Wedding, An Aiming High Wife
Margarita Bars, Cook. Craft. Love.
