Gluten-Free Street-Style Chicken Tacos with Lime Crema

Why You’ll Love This Recipe

• Bright, zesty flavors from citrusy pico and lime crema balance smoky, juicy chicken.
• Street-style build with crunchy cabbage slaw for texture you can hear.
• Weeknight-friendly: marinate while you chop, then cook in under 15 minutes.
• 100% gluten-free with easy-to-find ingredients and clear steps.

Grocery List

• Produce: Limes, orange, garlic, Roma tomatoes, red onion, jalapeño, cilantro, green cabbage, red cabbage, green onions, extra limes for serving
• Dairy: Sour cream
• Pantry: Corn tortillas (gluten-free), olive oil, gluten-free mayonnaise, chili powder (GF), ground cumin, smoked paprika, dried oregano, kosher salt, black pepper

Full Ingredients

Marinated Chicken

• 1.5 lb boneless, skinless chicken thighs
• 2 tbsp olive oil
• 2 tbsp fresh lime juice
• 2 tbsp fresh orange juice
• 1 tsp lime zest
• 1 tsp orange zest
• 3 cloves garlic, minced
• 2 tsp chili powder (gluten-free)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil, for the pan

Citrusy Pico de Gallo

• 4 ripe Roma tomatoes, seeded and finely diced (about 2 cups)
• 1/3 cup finely diced red onion
• 1 jalapeño, seeded and minced (leave some seeds for extra heat)
• 1/2 cup chopped fresh cilantro
• 1 tsp finely grated lime zest
• 1 tsp finely grated orange zest
• 2 tbsp fresh lime juice
• 1 tbsp fresh orange juice
• 1/2 tsp kosher salt

Crunchy Cabbage Slaw

• 2 cups finely shredded green cabbage
• 1 cup finely shredded red cabbage
• 2 green onions, thinly sliced
• 1/4 cup chopped cilantro
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• 1/4 tsp kosher salt
• 1/8 tsp black pepper

Lime Crema

• 1/2 cup sour cream
• 2 tbsp gluten-free mayonnaise
• 1 tbsp fresh lime juice
• 1 tsp finely grated lime zest
• Pinch of kosher salt
• 1–2 tbsp warm water (to thin for drizzling)

Tortillas & Assembly

• 8 street-size corn tortillas (gluten-free)
• Lime wedges and extra cilantro, for serving

Step-by-Step Instructions

Step 1: Marinate the chicken

In a medium bowl, whisk together 2 tbsp olive oil, lime juice, orange juice, lime zest, orange zest, minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Add chicken thighs and turn to coat well. Marinate at room temperature for 20 minutes, or refrigerate up to 12 hours. If marinating longer than 30 minutes, cover and chill, then bring to room temp for 15 minutes before cooking.

Step 2: Make the citrusy pico de gallo

Combine diced tomatoes, red onion, jalapeño, cilantro, lime zest, orange zest, lime juice, orange juice, and salt. Stir gently and let stand 10 minutes so the flavors meld and the salt draws out a little juice. Taste and adjust salt or lime to your liking.

Step 3: Toss the crunchy cabbage slaw

In a large bowl, toss green and red cabbage with green onions, cilantro, lime juice, olive oil, salt, and pepper until lightly glossy and crisp. Set aside. The slaw should be bright and snappy, not soggy.

Step 4: Stir together the lime crema

In a small bowl, mix sour cream, gluten-free mayonnaise, lime juice, lime zest, and a pinch of salt. Whisk in 1–2 tbsp warm water until it’s thin enough to drizzle. Cover and refrigerate until ready to use.

Step 5: Cook the chicken

Heat 1 tbsp olive oil in a large cast-iron skillet over medium-high heat until shimmering. Remove chicken from marinade (let excess drip off) and cook 4–5 minutes per side until well browned and the centers reach 165°F (74°C). Transfer to a cutting board and rest 5 minutes, then chop into small, taco-friendly pieces.

Step 6: Warm the corn tortillas

Warm tortillas in a dry skillet over medium heat for 20–30 seconds per side until pliable and lightly spot-charred. Or toast directly over a low gas flame for 10–15 seconds per side with tongs. Stack and keep warm wrapped in a clean towel.

Step 7: Assemble the tacos

Layer each warm tortilla with a small handful of cabbage slaw, a scoop of chopped chicken, and a spoonful of citrusy pico. Drizzle generously with lime crema. Shower with extra cilantro and serve with lime wedges. Eat immediately while warm and juicy.

Pro Tips

• For true street-style texture, chop the cooked chicken into small pieces so every bite includes slaw, pico, and crema.
• Use a hot pan and don’t crowd it—this helps the chicken sear instead of steam.
• Seed the tomatoes for the pico to prevent watery tacos.
• Warm tortillas just before serving and keep them wrapped so they stay soft and pliable.
• If you’re strictly gluten-free, be sure all spices, mayo, and tortillas are labeled gluten-free to avoid cross-contact.

Variations

• Grilled chicken: Preheat grill to medium-high (450°F). Grill thighs 4–5 minutes per side to 165°F.
• Spicy chipotle: Add 1 tsp chipotle chili powder to the marinade and a few dashes of hot sauce to the crema.
• Air fryer: 400°F for 12–14 minutes, flipping halfway, until 165°F. Rest, then chop.

Storage & Make-Ahead

Marinate chicken up to 12 hours ahead. Cooked chicken keeps in an airtight container in the fridge for up to 4 days or freezes up to 2 months. Lime crema keeps 5–7 days refrigerated. Pico is best day-of but holds 1–2 days; drain excess liquid before using. Slaw is best fresh; you can shred cabbage 1 day ahead and dress just before serving. Rewarm tortillas briefly in a hot skillet.

Nutrition (per serving)

Approximate for 2 tacos: 520 calories; 34 g protein; 39 g carbohydrates; 22 g fat; 5 g fiber; 820 mg sodium. Values will vary based on brands and exact portion sizes.