Chili Lime Chicken Tacos Recipes

LIME CHICKEN TACOS

Lime Chicken Tacos image

Our fun, simple chicken taco recipe is perfect for a relaxing dinner with friends. If we have any leftover filling, I toss it into a garden-fresh taco salad. -Tracy Gunter, Boise, Idaho

Provided by Taste of Home

Categories Dinner

Time 5h40m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1-1/2 pounds boneless skinless chicken breast halves
3 tablespoons lime juice
1 tablespoon chili powder
1 cup frozen corn, thawed
1 cup chunky salsa
12 fat-free flour tortillas (6 inches), warmed
Optional: Sour cream, pickled onions, shredded lettuce and shredded cheddar or Cotija cheese

Steps:

Place chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cook, covered, on low until chicken is tender, 5-6 hours. , Remove chicken. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Stir in corn and salsa. Cook, covered, on low until heated through, about 30 minutes. Place filling on tortillas; if desired, serve with sour cream, pickled onions, lettuce and cheese.

Nutrition Facts : Calories 291 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 674mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic exchanges

LIME CHICKEN SOFT TACOS

Lime Chicken Soft Tacos image

I was given this recipe by my mom when I went away to college, and it has become all of my friends' favorite!

Provided by Marissa Wright

Categories World Cuisine Recipes Latin American Mexican

Time 50m

Yield 10

Number Of Ingredients 14

Ingredients

1 ½ pounds skinless, boneless chicken breast meat - cubed
⅛ cup red wine vinegar
½ lime, juiced
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
10 (6 inch) flour tortillas
1 tomato, diced
¼ cup shredded lettuce
¼ cup shredded Monterey Jack cheese
¼ cup salsa

Steps:

Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

Nutrition Facts : Calories 204.2 calories, Carbohydrate 18.9 g, Cholesterol 36.7 mg, Fat 6.8 g, Fiber 1.4 g, Protein 16.2 g, SaturatedFat 2.1 g, Sodium 433.5 mg, Sugar 1.7 g

CHILI LIME CHICKEN

Chili Lime Chicken image

This recipe combines many of the spices that I grew up with and that have become a distinctive part of much of my cooking including dishes such as chili Colorado, posole, and Frontera™ style carne asada. I would describe this dish as more Tex-Mex or New Mexican than Mexican. Serve on a bed of rice or slice thinly for use in tacos or to top a green salad.

Provided by Larry Dean

Categories World Cuisine Recipes Latin American Mexican

Time 3h45m

Yield 8

Number Of Ingredients 9

Ingredients

¼ cup ancho chile powder
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
½ teaspoon ground cumin
½ teaspoon chipotle chile powder
⅔ cup canola oil, or more as needed
1 large lime, juiced
8 skinless, boneless chicken breast halves

Steps:

Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.

Nutrition Facts : Calories 301.2 calories, Carbohydrate 2.9 g, Cholesterol 64.6 mg, Fat 21.5 g, Fiber 0.5 g, Protein 24 g, SaturatedFat 2.2 g, Sodium 929.5 mg, Sugar 0.8 g

CHILI LIME CHICKEN TACOS

Chili Lime Chicken Tacos image

Provided by Meghan McMorrow | Fox and Briar

Categories Dinners

Number Of Ingredients 14

Ingredients

1 lb chicken thighs (boneless skinless)
8 corn tortillas
1 cup pico de gallo (homemade or store bought)
1 cup guacamole
¼ cup olive oil
1 tbsp chili powder
1 tsp smoked paprika
1 tsp cumin
¼ tsp red pepper flake
1 tsp kosher salt
Black pepper to taste
Zest of one lime
1/4 cup fresh lime juice (about 1 large lime)
4 garlic cloves minced

Steps:

Whisk together all ingredients for marinade. Add chicken thighs and toss to make sure each piece is fully coated in the marinade. Marinate for 30 minutes in the refrigerator.
When ready to bake chicken, preheat oven to 425 degrees. Line a baking sheet with foil for easy cleanup.
Bake chicken until cooked through, about 20 minutes. When cooked, place under broiler for 1-2 minutes to char the edges (optional).
Remove chicken and allow to rest for at least 5 minutes, then slice.
Serve chicken with tortillas, pico de gallo, guacamole and your other favorite taco toppings!

Nutrition Facts : Calories 312 kcal, Carbohydrate 20 g, Protein 12 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 56 mg, Sodium 566 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

CHILI LIME CHICKEN TACOS

Chili Lime Chicken Tacos image

This recipe came from one of my friends, I tried it out her way and liked it, but I wanted to put my own little twist on it. Its super easy, super good and very family friendly, not to mention very filling and healthy!

Provided by MiquelNORTON

Categories One Dish Meal

Time 6h40m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

8 flour tortillas
1 1/2 lbs chicken
1 small onion, diced
3 tablespoons lime juice
1 tablespoon chili powder
1 cup salsa
1 (14 3/4 ounce) can creamed corn
2 cups cheese
1 cup rice
1 (12 ounce) can black beans

Steps:

Place the chicken, lime juice, chili powder and diced onion in a crock pot. Set on low for 6 hours.
Shred the chicken and place back into crock pot, add corn and salsa, let heat for about 30 minutes.
Place in tortillas, with black beans, rice (if wanted) add cheese and enjoy!

Nutrition Facts : Calories 484.2, Fat 17.8, SaturatedFat 7.3, Cholesterol 56.9, Sodium 866, Carbohydrate 58.5, Fiber 5.6, Sugar 3.9, Protein 23.7

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