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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 2-3
Ingredients :
For the Chicken
* 500g boneless chicken breast
* 2 tsp oil
* 2 tsp mixed herbs
* 2 tsp salt
* 1 tsp black pepper
* 1 tsp ginger garlic paste
For the Onion Tomato Salad :
* Half a medium onion, chopped
* Half a medium tomato, chopped
* Juice of 1 whole lime
* 1 tsp salt
* 1 tsp black pepper
* 1 tsp mixed herbs
For the Sauce :
* 2 tsp mayonnaise
* 1 tsp tomato ketchup
* 1 tsp mixed herbs
For Assembly :
* Tortillas
* Half red bell pepper, julienned
* Half yellow bell pepper, julienned
* 100g lettuce, roughly chopped
How to Make Grilled Chicken Tacos :
1. Marinate the chicken
Combine the chicken with oil, mixed herbs, salt, black pepper, and ginger garlic paste in a bowl, mixing well so every piece is coated evenly. Keep this marination aside while you are preparing the rest of the ingredients.
2. Prepare the salad
Toss the chopped onion and tomato with lime juice, salt, pepper, and mixed herbs. Make this close to assembly time so it stays fresh rather than turning watery.
3. Make the sauce
Mix the mayonnaise, ketchup, and mixed herbs together until smooth.
4. Grill the chicken
Grill or pan-sear the marinated chicken until fully cooked with good color on the outside. Let it rest for a couple of minutes before slicing, so the juices stay in rather than running out.
5. Assemble the tacos
Take a tortilla and spread a layer of sauce at the base. Add the julienned bell peppers, followed by the onion tomato salad, then the lettuce, and finish with the sliced grilled chicken on top. Add extra sauce over the top if you like it richer.
Tips & Tricks :
Let the chicken sit in the marinade a little longer than you think you need to — even an extra 15-20 minutes makes a noticeable difference in flavor. Keep the salad and tortilla separate until you're ready to eat, since the lime juice and vegetables can make the tortilla soggy if assembled too early. Resting the chicken briefly after grilling keeps every slice juicy instead of dry.
Variations / Substitutions :
Swap the tortilla for a lettuce wrap if you want a lighter, low-carb version — it holds up well with these particular fillings. Add a few slices of pickled jalapeño for extra heat without changing anything else in the recipe. If you don't have fresh lime, a splash of vinegar works as a substitute in the salad, though the flavor will be slightly different.
Frequently Asked Questions :
1) Can I make these ahead of time for meal prep?
-> Yes, but keep every component separate and only assemble right before eating, since the tortillas soften quickly once the salad and sauce are added.
2) What can I use instead of chicken breast?
-> Boneless chicken thighs work well too and tend to stay juicier, though they'll need a slightly longer cook time.
3) Can I make this dairy-free?
-> Yes, the recipe as written doesn't use dairy in the chicken or salad — just check that your mayonnaise brand fits your dietary needs if that's a concern.
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