Gluten Free Cilantro-Lime Chicken Tacos
Taco night just got a serious upgrade, and this version serves four with bold, smoky flavor that doesn't ask you to compromise on anything. The chicken thighs soak in a marinade of fresh lime juice, cilantro, cumin, chili powder, and smoked paprika before hitting a hot grill, where they pick up those irresistible charred edges that make every bite feel like it came from a restaurant. Corn tortillas are naturally wheat-free, which means the foundation of this dish is already doing the heavy lifting ā no swaps or specialty products required. The quick cabbage slaw tossed with lime and cilantro adds crunch and brightness that cuts right through the richness of the grilled chicken. If you've ever scanned a taco seasoning packet or a store-bought tortilla label and felt your eyes glaze over at the ingredient list, making everything from scratch here is a genuinely satisfying solution. Optional sliced avocado and a squeeze of fresh lime at the end round it all out into something that looks impressive but comes together with minimal fuss.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs
- 3 tbsp fresh lime juice (about 2 limes)
- 2 tbsp olive oil
- Ā½ cup fresh cilantro, roughly chopped
- 1 tsp ground cumin
- 1 tsp chili powder
- Ā½ tsp smoked paprika
- Ā½ tsp salt
- Ā¼ tsp black pepper
For the slaw
- 2 cups green cabbage, thinly shredded
- 1 tbsp fresh lime juice
- 1 tbsp olive oil
- Ā¼ cup fresh cilantro, roughly chopped
- Ā¼ tsp salt
For serving
- 8 small corn tortillas
- 1 avocado, sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a large bowl or zip-top bag, combine the lime juice, olive oil, cilantro, cumin, chili powder, smoked paprika, salt, and pepper for the chicken. Add the chicken thighs and turn to coat. Marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
- 2
While the chicken marinates, combine the shredded cabbage, lime juice, olive oil, cilantro, and salt for the slaw in a large bowl. Toss well and set aside at room temperature until ready to serve.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!