Lime Chicken Soft Taco Recipes

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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

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

CHICKEN SOFT TACOS



Chicken Soft Tacos image

My family loves these tacos. The chicken filling cooks in the slow-cooker, so it's convenient to throw it together before I leave for work. At the end of the day, I just have to roll it up in a soft taco shell with the remaining ingredients and dinner's ready in minutes. The chicken also makes a great topping for salad. -Cheryl Newendorp, Pella, Iowa

Provided by Taste of Home

Categories     Dinner

Time 5h30m

Yield 5 servings.

Number Of Ingredients 13

1 broiler/fryer chicken (3-1/2 pounds), cut up and skin removed
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped green chiles
1/3 cup chopped onion
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
1/4 teaspoon garlic powder
10 flour tortillas (8 inches), warmed
1-1/4 cups shredded cheddar cheese
1-1/4 cups salsa
1-1/4 cups shredded lettuce
1 large tomato, chopped
Sour cream, optional

Steps:

  • Place the chicken in a 4-qt. slow cooker. In a small bowl, combine the tomato sauce, chiles, onion, chili powder, Worcestershire sauce and garlic powder; pour over chicken. Cover and cook on low until chicken is tender and juices run clear, 5-6 hours., Remove the chicken. Shred meat with two forks and return to the slow cooker; heat through. Spoon 1/2 cup chicken mixture down the center of each tortilla. Top with cheese, salsa, lettuce, tomato and sour cream if desired; roll up.

Nutrition Facts : Calories 749 calories, Fat 29g fat (13g saturated fat), Cholesterol 157mg cholesterol, Sodium 1454mg sodium, Carbohydrate 64g carbohydrate (6g sugars, Fiber 5g fiber), Protein 52g protein.

CREAMY CILANTRO LIME CHICKEN TACOS RECIPE BY TASTY



Creamy Cilantro Lime Chicken Tacos Recipe by Tasty image

Here's what you need: shredded chicken, sour cream, lime, fresh cilantro, garlic, olive oil, salt, pico de gallo, corn tortillas

Provided by Joey Firoben

Categories     Appetizers

Yield 4 tacos

Number Of Ingredients 9

2 cups shredded chicken
½ cup sour cream
½ lime, juiced
¼ cup fresh cilantro, chopped
3 cloves garlic, minced
1 tablespoon olive oil
¾ teaspoon salt
pico de gallo, or salsa, for topping
4 corn tortillas

Steps:

  • In a large, nonstick skillet, heat the olive oil over medium heat.
  • Toss in the garlic and sauté until fragrant, about 30 seconds.
  • Add the shredded chicken, salt, sour cream, and lime juice. Mix until the chicken is evenly coated and the mixture has heated through.
  • Stir in the cilantro and immediately remove from heat.
  • Pour the chicken mixture into a large serving bowl and toast the tortillas in the seasoned pan, about 3 minutes per side.
  • Divide the mixture evenly between tortillas, top with pico de gallo, and serve.
  • Enjoy!

Nutrition Facts : Calories 285 calories, Carbohydrate 13 grams, Fat 15 grams, Fiber 1 gram, Protein 24 grams, Sugar 1 gram

LIME CHICKEN TACOS



Lime Chicken Tacos image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 8 tacos

Number Of Ingredients 17

Juice and zest of 2 limes
2 cloves garlic, minced
1 tablespoon sugar
2 teaspoons dried oregano
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
3 tablespoons olive oil
3 boneless, skinless chicken breasts, cut into 1/4-inch-thick strips
3 bell peppers (red, yellow or orange), stemmed, seeded and very thinly sliced
1 large white onion, halved and thinly sliced
Eight 6- to 8-inch flour tortillas, warmed if possible 1/4 cup chopped fresh cilantro leaves
Sour cream, optional
Hot sauce, optional

Steps:

  • Combine the lime juice and zest, garlic, sugar, oregano, cinnamon, cumin, salt, pepper cayenne, paprika and 2 tablespoons oil in a large bowl. Add the chicken to the marinade and turn to coat. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to overnight.
  • Heat the remaining tablespoon oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and add to the skillet. Cook, tossing occasionally, until the chicken starts to brown, 5 to 6 minutes. Add the bell peppers and onion and cook for until the vegetables are tender, 3 to 4 minutes more. Divide the chicken, peppers and onion equally among the eight tortillas. Garnish with the cilantro, sour cream and hot sauce, if using.

LIME CHICKEN SOFT TACO



Lime Chicken Soft Taco image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 14

1 1/2 pounds fresh Foster Farms Breast Tenders
1/8 cup red wine vinegar
1/2 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
10 (6-inch) flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup salsa

Steps:

  • Saute chicken in a medium saucepan over high heat for about 20 minutes or until internal temperature reaches at least 165 degrees F. 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.

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

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

SLOW COOKER CILANTRO-LIME CHICKEN TACOS



Slow Cooker Cilantro-Lime Chicken Tacos image

This has quickly become one of our favorite dinners in our house. My husband and I add jalapenos and hot sauce. My son loves these topped with cheese and sour cream as well. It's from a bunch of different recipes; I just took out what I loved most about each one and threw it together. It's quick and easy, and with the leftover chicken (when there is any) I make a pot pie or chicken and dumplings.

Provided by nahgem

Categories     World Cuisine Recipes     Latin American     Mexican

Time 5h15m

Yield 10

Number Of Ingredients 8

3 sheets aluminum foil, rolled into balls
1 (5 pound) whole chicken
1 teaspoon seasoned salt (such as Pappy's Choice®), or more to taste
8 cloves garlic, or more to taste, crushed
8 limes, quartered
½ cup white wine
20 corn tortillas, warmed
1 bunch cilantro, chopped

Steps:

  • Put aluminum foil balls in the bottom of a slow cooker crock.
  • Season chicken with seasoned salt. Rub half the garlic on the inside surfaces of the chicken's cavity and leave them inside. Squeeze 8 lime quarters into the cavity; drop the squeezed quarters into the cavity. Place the chicken atop the foil balls. Squeeze 8 more lime quarters over the outside of the chicken; drop squeezed lime quarters into the bottom of the crock. Rub remaining garlic over the outside of the chicken and put garlic in the bottom of the crock. Pour white wine into the crock.
  • Cook on Low until the chicken meat pulls apart easily, 5 to 6 hours.
  • Remove chicken to a cutting board. Remove meat from bones and shred completely. Serve chicken on warmed tortillas with cilantro for topping and lime wedge.

Nutrition Facts : Calories 358.4 calories, Carbohydrate 30.3 g, Cholesterol 95.8 mg, Fat 10.1 g, Fiber 5 g, Protein 35.6 g, SaturatedFat 2.6 g, Sodium 215.7 mg, Sugar 1.6 g

CHICKEN SOFT TACOS



Chicken Soft Tacos image

Cooked in lime and seasonings with mild tomato sauce. Authentic flavor like those restaurantes tipicos in California and Baja.

Provided by chef 987055

Categories     Lunch/Snacks

Time 15m

Yield 5-6 tacos

Number Of Ingredients 14

5 -6 corn tortillas or 5 -6 flour tortillas, small
shredded cheese (colby jack, cheddar, or Mexican-style)
1 tablespoon lime juice
1 tablespoon vegetable oil
1 1/2 tablespoons green bell peppers, diced
1 1/2 tablespoons white onions, diced
1 chicken breast
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1/4 teaspoon garlic salt
chopped cilantro, to taste
1 tablespoon sour cream
1 teaspoon tomato paste

Steps:

  • Add vegetable oil to frying pan and bring to medium heat. Add diced green pepper and onion and fry for a minute or so.
  • Cut chicken into small bite-size pieces and add to frying pan. Add lime juice and chili powder, cumin, oregano, and garlic salt. If desired, add more lime juice. Stir contents until chicken pieces are evenly covered in spices.
  • In separate bowl, combine sour cream, tomato paste, and chile verde sauce. Once the chicken is thoroughly cooked, add to pan and stir well with chicken. Cook until sauce begins to bubble, then remove from heat.
  • In tortilla, combine chicken with cilantro and cheese or lettuce to taste.

Nutrition Facts : Calories 137.4, Fat 6.7, SaturatedFat 1.6, Cholesterol 19.6, Sodium 44.7, Carbohydrate 12.1, Fiber 1.9, Sugar 0.6, Protein 7.7

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