Spiced Chicken Tacos with Cilantro Salsa

Don’t be fooled by the simple ingredients in these tacos. Together, the earthy, cumin-spiced chicken, sweet grilled onions and herbaceous salsa taste sensational.

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Prep Time
15 min
30 min



  1. Preheat a greased grill or grill pan to medium-high.
  2. Rub chicken with one-quarter of oil, coriander, cumin and one- half of each salt and pepper. Grill chicken, flipping once, until no longer pink inside and internal temperature reaches 165°F, 15 to 18 minutes. Transfer to a cutting board; cover to keep warm.
  3. Meanwhile, brush both sides of onion rounds with another one- quarter of oil. Grill onions, flipping once, until softened and charred, 2 to 3 minutes per side. Transfer to cutting board; slice into strips and cover to keep warm.
  4. Place tortillas on grill and cook, flipping once, until softened and lightly charred, 20 seconds per side. Transfer to a plate and wrap in a clean kitchen towel. (NOTE: Do not overcook tortillas or you’ll end up with chips.)
  5. To a food processor, add cilantro, jalapeño, lime juice, garlic, remaining one-half of oil and remaining one-half of each salt and pepper. Process to a chunky consistency. Add tomato and pulse until chunky.
  6. Slice or shred chicken and divide among tortillas. Top with grilled onions and salsa.

Related: Sweet Potato & Cod Tacos with Cumin Yogurt

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Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 217
  • Carbohydrate Content 18 g
  • Cholesterol Content 47 mg
  • Fat Content 8 g
  • Fiber Content 3 g
  • Protein Content 20 g
  • Saturated Fat Content 1 g
  • Sodium Content 301 mg
  • Sugar Content 2 g
  • Monounsaturated Fat Content 4 g
  • Polyunsaturated Fat Content 1 g