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Grilled Chicken Tacos with Jalapeño Lime Crema

These Grilled Chicken Tacos with Jalapeño Lime Crema are the perfect solution for a quick, flavor-packed meal. Made with leftover grilled chicken and vegetables, these tacos are topped with a refreshing radish salsa and a zesty jalapeño lime crema that adds boldness to every bite. Served in warm corn tortillas, this dish is not only simple and quick to make but also satisfies your craving for something fresh, clean, and vibrant. Perfect for summer nights, weeknight dinners, or casual gatherings.
Print Recipe
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican-American
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

  • Leftover grilled chicken from Basil Lime Chicken, sliced
  • Leftover grilled vegetables from Basil Lime Chicken
  • 8 6-inch corn tortillas, warmed
For the Jalapeño Lime Crema:
  • 2 limes zested and juiced
  • 1 jalapeño chile pepper seeded and roughly chopped
  • 1/2 cup full-fat sour cream
  • 1/4 tsp sea salt
For the Radish Salsa:
  • 6 large radishes diced
  • 1 avocado peeled, pitted, and diced
  • 1 lime juiced
  • 1/4 cup chopped fresh cilantro
  • 1 tsp extra-virgin olive oil
  • 1/2 tsp chili powder

Equipment

  • Blender (for crema)
  • Knife and cutting board
  • Small mixing bowl
  • Large skillet
  • Measuring Spoons
  • Spatula or cooking spoon

Method
 

  1. Prepare the crema: In a blender, combine all crema ingredients (lime zest & juice, jalapeño, sour cream, and salt). Blend until smooth. Set aside.
  2. Prepare the salsa: In a small bowl, toss together the diced radishes, avocado, lime juice, cilantro, olive oil, and chili powder until evenly combined.
  3. Heat a large skillet over medium-high heat and mist with cooking spray. Add leftover grilled chicken and vegetables; cook for about 5 minutes or until heated through.
  4. Warm the corn tortillas, if not already done.
  5. Divide the chicken and vegetable mixture evenly among the tortillas.
  6. Top each taco with a spoonful of radish salsa and drizzle with jalapeño lime crema.
  7. Serve immediately and enjoy!

Notes

• This recipe is a great way to use up leftover grilled chicken and veggies.
• For extra crunch, add shredded cabbage or pickled onions on top.
• Make it dairy-free by substituting the sour cream with a plant-based alternative.
• For a spicier crema, leave the jalapeño seeds in when blending.
• Meal prep tip: Keep the crema and salsa separate until ready to serve to maintain freshness.