Jalapeño Lime Chicken Tacos

Looking for the ultimate way to experience this month's pairing? Try our Jalapeño Lime Chicken Tacos! Marinating chicken in our Jalapeño EVOO and Persian Lime White Balsamic gives it that perfect, smoky-sweet char right off the grill or skillet. Top them with fresh avocado, a sprinkle of fresh onions and a squeeze of extra lime, and you’ve got a quick, vibrant weeknight dinner that tastes like pure summer.

Jalapeño Olive Oil
Persian Lime Balsamic Vinegar 
Adobo Lime Seasoning

Ingredients

Chicken & Marinade

1 ½ lbs boneless, skinless chicken breasts 
4 tbsp Jalapeño Olive Oil
3 tbsp Persian Lime Balsamic Vinegar
3 tbsp Adobo Lime Seasoning
3 cloves garlic, minced
1 tbsp fresh lime juice (optional, to brighten)
1 tsp kosher salt (adjust depending on salt level of seasoning)
½ tsp black pepper

Tacos

10–12 small corn tortillas, warmed
1 cup shredded green cabbage or crisp romaine
½ cup finely diced red onion
½ cup chopped fresh cilantro
1 ripe avocado, sliced or diced
Lime wedges, for serving

Quick Persian Lime Slaw (optional but highly recommended)

2 cups finely shredded cabbage (green or mix)
1 tbsp Jalapeño Olive Oil
1 ½ tbsp Persian Lime Balsamic Vinegar
1 tsp honey or agave
Pinch of Adobo Lime Seasoning
Pinch of salt

Preparation

1. Marinate the chicken

• In a medium bowl, whisk together Jalapeño Olive Oil, Persian Lime Balsamic, Adobo Lime Seasoning, garlic, lime juice (if using), salt, and pepper.
• Add chicken and toss to coat well, making sure every piece is covered in the glossy, citrusy marinade.
• Cover and marinate at least 30 minutes in the fridge, up to 4 hours for deeper flavor (highly recommend).

2. Make the quick slaw

• In a small bowl, whisk Jalapeño Olive Oil, Persian Lime Balsamic, a pinch of Adobo Lime Seasoning, and salt until slightly thickened.
  
• Toss with shredded cabbage until lightly coated and crisp, then chill until ready to serve.

3. Cook the chicken

• Heat a grill or large skillet over medium-high heat.
• Cook 4 minutes or so per side, until nicely browned and cooked through. Watch for burning!
• Let rest 5 minutes, then slice or chop into bite-size pieces, tossing in any pan juices so the chicken stays glossy and citrusy.

4. Warm tortillas

• Warm tortillas in a dry skillet over medium heat for 20–30 seconds per side, or wrap in foil and heat in a low oven until soft and pliable.

5. Build the tacos

• Layer a spoonful of Persian Lime slaw or plain shredded cabbage on each tortilla.
  Top with citrus-jalapeño chicken, then add red onion, cilantro, and avocado.

Finish with a very light drizzle of Jalapeño Olive Oil or a tiny splash of Persian Lime Balsamic if you want a touch more tang.

Serve with lime wedges and, if desired, a final sprinkle of Adobo Lime Seasoning for extra pop.