Lime Chicken Tacos Recipes

LIME CHICKEN SOFT TACOS

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.

LIME CHICKEN TACOS

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.

LIME CHICKEN SOFT TACOS

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.

LIME CHICKEN TACOS

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.

CILANTRO LIME CHICKEN TACOS

Steps:

• Sprinkle the chicken with salt and pepper in a large bowl. Then toss with 1/2 cup of the Mexican Style Cilantro Lime Vinaigrette. Marinate for 10 minutes.
• Meanwhile, stir together the sour cream with the remaining 2 tablespoons vinaigrette.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken along with the marinade and cook until slightly browned and cooked through, about 7 minutes per side. Transfer to a cutting board and chop. Season with salt.
• Warm the tortillas as the label directs. Using 2 stacked tortillas per taco, fill with the chicken, top with the cilantro-lime sour cream and the toppings of your choice.

SLOW COOKER CILANTRO-LIME CHICKEN TACOS

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.

CREAMY CILANTRO LIME CHICKEN TACOS RECIPE BY TASTY

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!