If you've been wanting a taco night that feels both delicious and guilt-free, these Low-carb grilled chicken tacos are exactly what you need. They're juicy, full of flavor, and ready in less than 30 minutes. Perfect for busy weeknights, family dinners, or even a casual get-together.
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I make these all the time when I want something healthier that still feels like comfort food. Plus, they're so versatile-you can pile them high with toppings or keep things simple. If you like these, you'll also love easy chicken fajitas (seriously, they're a crowd-pleaser).
Why you'll love these tacos
- Quick and easy - done in under 30 minutes
- Low-carb friendly - great if you're watching carbs
- Customizable - load them up with your favorite toppings
- Juicy chicken - thanks to the quick lime-garlic marinade
Ingredients you'll need
- 1 ½ lbs boneless skinless chicken thighs
- 1 Tablespoon olive oil
- 2 Tablespoons lime juice (juice of 1 lime)
- 2 Cloves garlic, minced
- 1 Teaspoon chili powder
- 1 Teaspoon fine sea salt
- ½ Teaspoon ground cumin
- Flour or corn tortillas (or low-carb wraps)
- Chopped red onion, for serving
- Fresh cilantro, for serving
- Avocado or guacamole, for serving
- Salsa or pico de gallo, for serving
- Queso fresco, for serving
- Sour cream or Greek yogurt, for serving
Step-by-step instructions
Marinate the chicken
Whisk together olive oil, lime juice, garlic, chili powder, salt, and cumin in a small bowl. Pour this marinade over the chicken thighs and let it sit for 15-30 minutes. (Even a short marinade makes a big difference here.)
Cook the chicken
Heat your grill, grill pan, or cast iron skillet over medium heat. Cook chicken thighs for 10-12 minutes, flipping halfway. They should reach an internal temperature of 170-175°F. Once done, remove from the heat and let rest for 3-5 minutes so the juices stay inside.
Assemble the tacos
Dice the chicken into bite-sized cubes. Fill warm tortillas with chicken and top with onions, cilantro, avocado, salsa, queso fresco, and sour cream.
Pro tip: Warm your tortillas over the open flame of your stovetop or in a dry skillet-it makes them so much better.
Storage and meal prep tips
- Make ahead: Marinate chicken up to 24 hours in advance.
- Storage: Keep cooked chicken in an airtight container in the fridge for up to 4 days.
- Reheat: Use a skillet over medium heat or microwave with a damp paper towel to keep the chicken juicy.
Variations and substitutions
- Swap chicken thighs with chicken breasts if you prefer leaner meat.
- Go low-carb by using lettuce wraps instead of tortillas.
- Spice it up with a dash of cayenne or hot sauce in the marinade.
- Make it creamy by adding a drizzle of chipotle ranch or avocado crema.
Top tip
Always let the chicken rest before cutting. I used to skip this step when rushing dinner, and the meat turned out dry. Resting keeps it juicy and tender every single time.
FAQ
Yes! Just skip the queso fresco and sour cream or swap them for a dairy-free version.
Nope-you can cook them in a cast iron skillet on the stove, and they turn out just as good.
Try a light salad, Mexican rice, or roasted vegetables.
Yes, dice it and store in freezer-safe bags for up to 3 months.
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📖 Recipe
Low-Carb Grilled Chicken Tacos
Juicy, flavorful, and low-carb grilled chicken tacos perfect for a quick, healthy dinner. Done in under 30 minutes, these tacos are customizable, satisfying, and ideal for busy weeknights.
Ingredients
- 1 ½ lbs boneless skinless chicken thighs
- 1 tablespoon olive oil
- 2 tablespoons lime juice (juice of 1 lime)
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon fine sea salt
- ½ teaspoon ground cumin
- Flour or corn tortillas (or low-carb wraps)
- Chopped red onion, for serving
- Fresh cilantro, for serving
- Avocado or guacamole, for serving
- Salsa or pico de gallo, for serving
- Queso fresco, for serving
- Sour cream or Greek yogurt, for serving
Instructions
- Whisk together olive oil, lime juice, garlic, chili powder, salt, and cumin in a small bowl.
- Pour marinade over chicken thighs and let sit for 15–30 minutes.
- Heat grill, grill pan, or cast iron skillet over medium heat.
- Cook chicken thighs for 10–12 minutes, flipping halfway, until internal temperature reaches 170–175°F.
- Remove chicken from heat and let rest for 3–5 minutes.
- Dice chicken into bite-sized cubes.
- Fill warm tortillas with chicken and top with onions, cilantro, avocado, salsa, queso fresco, and sour cream.
Notes
Make ahead: Marinate chicken up to 24 hours in advance. Store cooked chicken in the fridge for up to 4 days. Reheat in a skillet or microwave with a damp paper towel. Use lettuce wraps for a low-carb option or spice it up with cayenne. Let chicken rest before cutting for maximum juiciness.
Nutrition Information:
Serving Size:
2 tacosAmount Per Serving: Calories: 310Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 115mgSodium: 520mgCarbohydrates: 10gFiber: 3gSugar: 2gProtein: 28g
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