Lime Cilantro Sour Cream Recipe Recipe For Chicken

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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

SOUTHWEST QUESADILLA WITH CILANTRO-LIME SOUR CREAM



Southwest Quesadilla with Cilantro-Lime Sour Cream image

Provided by Sunny Anderson

Categories     appetizer

Time 30m

Yield 16 wedges

Number Of Ingredients 16

2 tablespoons olive oil, plus extra for griddle
1 small red bell pepper, diced
1/2 red onion, diced
3/4 cup corn kernels, (about 1 ear)
2 teaspoons red pepper flakes
1 teaspoon ground cumin
Salt and freshly ground black pepper
1/2 cup freshly chopped cilantro leaves
Four 10-inch "burrito size" flour tortillas
One 16-ounce can refried black beans
1 cup grated Pepper Jack cheese
Lime-Cilantro Sour Cream, recipe follows
1/2 cup sour cream
1/4 cup freshly chopped cilantro leaves
1/2 lime, juiced
Pinch salt

Steps:

  • In a large skillet, heat oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes. Transfer to a bowl and add the cilantro. Preheat a long, 2-burner cast iron griddle, or a large saute pan over medium heat. Lay 2 tortillas on a work surface and spread each evenly with refried black beans. Place tortillas, bean side up, on the griddle (begin with 1 if using a saute pan). Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese. Cover with another tortilla coated with refried black beans and cook until cheese melts, about 4 minutes. Flip quesadillas to toast the other side. Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with Lime-Cilantro Sour Cream.
  • In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed.

CREAMY CILANTRO LIME CHICKEN



Creamy Cilantro Lime Chicken image

This Cilantro Lime Chicken is a creamy low carb and gluten free dish perfect for any night of the week!

Provided by Isabel Eats

Categories     Main

Time 45m

Number Of Ingredients 14

4 6-ounce boneless skinless chicken breasts
1 teaspoon coarse sea salt
1 teaspoon black pepper
1 1/2 tablespoon olive oil
1/2 cup diced yellow onions
1 4-ounce can diced green chiles
1 tablespoon minced garlic
1 cup chicken broth
1 tablespoon lime juice
1/4 teaspoon ground cumin
1/4 teaspoon oregano
1/4 teaspoon ground coriander
1/3 cup heavy cream
2 tablespoons chopped cilantro, (plus more for garnish)

Steps:

  • Preheat oven to 375 degrees F. If the chicken breasts are all an uneven thickness, use a meat tenderizer like this one or a heavy pan and pound out the breasts until they're all the same thickness. Season chicken with salt and pepper.
  • In a large oven-safe skillet over medium-high heat, add olive oil. Place chicken breasts in skillet and cook for 5 minutes on each side, or until both sides are browned.
  • Place skillet in oven and bake for 10 to 12 minutes, until chicken is fully cooked through and the internal temperature has reached 165 degrees F.
  • Remove the skillet from the oven and transfer the cooked chicken to a large plate. Cover with foil to keep warm.
  • Place the same hot skillet over medium heat and add the onions. Cook for 2 minutes, scraping the bottom of the skillet to get the brown bits off the pan. The skillet should still be very hot so be careful.
  • Add the green chiles and garlic. Cook for 2 minutes. Add the chicken broth, lime juice, cumin, oregano and coriander.
  • Mix together and bring to a gentle boil for 10 minutes or until liquid has greatly reduced.
  • Remove the skillet from the heat and mix in the cream and cilantro. Place the cooked chicken in the sauce and serve.

Nutrition Facts : ServingSize 1 /4th of recipe, Calories 320 kcal, Carbohydrate 4 g, Protein 35 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 112 mg, Sugar 2 g, UnsaturatedFat 9 g

CREAMY CILANTRO LIME COLESLAW



Creamy Cilantro Lime Coleslaw image

This Coleslaw recipe is crunchy, light and full of flavor! Easily made with a pre-shredded cabbage mix and tossed in creamy cilantro lime coleslaw dressing. This homemade coleslaw is the perfect side dish for summer parties, potlucks and barbecues.

Provided by Chef Kathy McDaniel

Categories     Salad     Side Dish

Time 10m

Number Of Ingredients 8

16 ounces coleslaw mix * see notes
3 green onions, sliced
1 jalapeno, seeded and minced
2 tablespoons cilantro, chopped
1/2 cup sour cream
1/2 cup mayonnaise
Zest and juice of 1 lime (you want about 2 tablespoons of lime juice)
Salt and pepper to taste

Steps:

  • In a small bowl, whisk the sour cream, mayonnaise, lime zest and juice and season with salt and ground black pepper. Set aside.
  • Place the slaw ingredients in a large bowl. Pour the slaw dressing and toss to combine. Adjust seasoning. Cover and chill for at least 20 minutes.

Nutrition Facts : Calories 188 kcal, Carbohydrate 6 g, Protein 1 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 148 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

LIME CHICKEN WITH SALSA VERDE SOUR CREAM



Lime Chicken with Salsa Verde Sour Cream image

Whenever I'm in a crunch, this recipe comes to the rescue. The verde sauce gives classic baked chicken a big pick-me-up. My friends keep asking to share it with them. -Ellen Fowler, Seattle, Washington

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

3/4 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
4 boneless skinless chicken thighs (about 1 pound)
1/3 cup reduced-fat sour cream
2 tablespoons salsa verde
2 tablespoons minced fresh cilantro, divided
1 medium lime

Steps:

  • Preheat broiler. Mix seasonings; sprinkle over chicken. Place chicken on a broiler pan. Broil 4 in. from heat 6-8 minutes on each side or until a thermometer reads 170°., Meanwhile, in a small bowl, mix sour cream, salsa and 1 tablespoon cilantro. Cut lime in half. Squeeze juice from one lime half into sour cream mixture; stir to combine. Cut remaining lime half into four wedges. Serve chicken with sauce and lime wedges. Sprinkle with remaining cilantro.

Nutrition Facts : Calories 199 calories, Fat 10g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 267mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

CHICKEN WITH CILANTRO-LIME CREAM SAUCE



Chicken with Cilantro-Lime Cream Sauce image

The chicken in this recipe is flavored with a spicy seasoning blend then topped with a light, creamy sauce made with fresh lime juice, cilantro, and cream.

Provided by Lynne Webb

Categories     Chicken

Time 30m

Number Of Ingredients 18

1-1/4 to 1-1/2 lbs boneless chicken breasts (4 pieces)
1/3 cup flour
1-1/2 tablespoons spicy seasoning blend (see below)
Vegetable oil
1/3 cup low-sodium chicken broth
2 teaspoons sugar
2 tablespoons freshly squeezed lime juice
3 green onions (sliced)
3 tablespoons heavy cream
1-1/2 tablespoons fresh cilantro (finely chopped)
4 thin lime slices for garnish (optional)
1 teaspoon salt
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper (or more to taste)
1/2 teaspoon freshly ground black pepper

Steps:

  • If your chicken breasts have tenderloins attached, remove them and reserve for another use.
  • Place each breast between 2 sheets of plastic wrap and pound gently to a thickness of about 1/2-inch.
  • In a shallow dish (a pie plate works well), combine the flour with 1-1/2 tablespoons of the seasoning blend. You should have about 1/2 teaspoon of the blend remaining - reserve this for finishing the sauce.
  • Dredge each chicken breast in the flour mixture, shaking off the excess.
  • Coat the bottom of a large, heavy skillet with vegetable oil and place over medium-high heat.
  • Add the chicken in a single layer and cook until lightly browned and cooked through, 2-1/2 to 3 minutes per side. Transfer to a serving plate and cover loosely with foil to keep warm.
  • Add the chicken broth and sugar to the pan and stir until the sugar dissolves.
  • Add the lime juice, green onions, and remaining seasoning blend.
  • Continue cooking for about 1 minute, just until the scallions soften slightly. Whisk in the cream until blended, then stir in the cilantro.
  • Spoon the sauce over the chicken and garnish with lime slices if desired. Serve immediately.

Nutrition Facts : Calories 493 kcal, Carbohydrate 19 g, Protein 68 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 193 mg, Sodium 170 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 9 g, ServingSize 1 serving

CILANTRO LIME DRESSING



Cilantro Lime Dressing image

Cilantro Lime Dressing takes just 5 minutes in our blender and is about to become your go-to intoxicating dressing! This dressing makes everything better from salads to tacos, to burritos to bowls to grilled chicken or fish. It also makes a fabulous dip for veggies, quesadillas, empanadas, etc. It's spiked with tomatillos, jalapeno, garlic, cilantro, lime and smoked paprika to create a luscious dressing packed with irresistible tangy, punchy flavor.

Provided by Jen

Time 5m

Number Of Ingredients 10

1/3 cup packed cilantro
2 tomatillos (husks removed and roughly chopped)
1 jalapeno (deveined, seeded, roughly chopped)
2 garlic cloves (peeled)
1 cup real mayonnaise
1 cup sour cream (may sub Greek yogurt)
1 1/2 teaspoons lime juice (use less if using Greek yogurt)
2 tablespoons ranch seasoning mix ((1 oz. packet) - see DIY NOTES)
1/4 teaspoon smoked paprika (optional)
Milk as needed

Steps:

  • Add all of the ingredients to a blender puree until smooth, scraping sides down as needed. Add milk, a tablespoon at a time to reach desired consistency.
  • Chill before serving (a must!). Dressing will thicken in the refrigerator so you may need to whisk in some milk before serving. This Cilantro Lime Dressing stores fabulously well for about 5-7 days, but honestly, it never lasts that long at our house!

GRILLED CHICKEN NACHOS WITH LIME CREMA



Grilled Chicken Nachos with Lime Crema image

Marinated and grilled chicken breast and a blend of Mexican cheese nachos topped with lime crema and cilantro. I created this dish to pair with Vermentino wine which is customarily served with seafood. The pair worked really well and I had many requests for the nacho recipe. I kind of just did it, so use this as a guideline and make it your own!

Provided by Sharon Dyson-Demers

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 1h20m

Yield 10

Number Of Ingredients 18

4 tablespoons tequila
4 tablespoons olive oil
1 lime, juiced
1 teaspoon chopped fresh cilantro
¼ teaspoon ground cumin, or more to taste
¼ teaspoon garlic powder, or more to taste
¼ teaspoon salt, or to taste
1 pinch cayenne pepper, or to taste
2 large skinless, boneless chicken breasts, thinly sliced into cutlets
1 cup sour cream
½ cup mayonnaise
2 each limes, zested
1 lime, juiced
1 splash heavy cream, or as needed
2 (13 ounce) packages restaurant-style tortilla chips
1 (8 ounce) package shredded pepper Jack cheese
1 (8 ounce) package shredded Mexican cheese blend
1 tablespoon chopped fresh cilantro, or to taste

Steps:

  • Whisk tequila, oil, lime juice, cilantro, cumin, garlic powder, salt, and cayenne for marinade together in a bowl. Place chicken slices into a plastic bag, add marinade, and refrigerate for 30 minutes.
  • Mix sour cream, mayonnaise, lime zest and juice, and enough heavy cream to make crema thin enough together in a bowl and refrigerate.
  • Remove chicken from the refrigerator and let come to room temperature for 10 minutes.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Preheat an outdoor grill for high heat and lightly oil the grate.
  • Cook chicken on the preheated grill until caramelized and no longer pink in the center, about 5 minutes on each side.
  • Lay tortilla chips out in a single layer over two cookie sheets. Mix pepper Jack and Mexican cheese together and sprinkle half of the mixture over the chips. Cut the grilled chicken into bite-sized pieces and distribute evenly over cheese. Top chicken with remaining cheese.
  • Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Drizzle lime crema over nachos and sprinkle with cilantro.

Nutrition Facts : Calories 787.3 calories, Carbohydrate 54.1 g, Cholesterol 87.2 mg, Fat 52.2 g, Fiber 4.7 g, Protein 26.2 g, SaturatedFat 16.8 g, Sodium 780.3 mg, Sugar 1.4 g

CILANTRO-LIME CREMA RECIPE



Cilantro-Lime Crema Recipe image

Our Test kitchen created this light and tangy Cilantro-Lime Crema to pair with our delicious Brisket-and-Black Bean Chili, but it works just as well served alongside almost any chili recipe or spicy stew, or dolloped atop beef, chicken, vegetable, or seafood tacos. Made with sour cream and mayonnaise and flavored with fresh chopped cilantro and fresh lime zest and juice, this crema comes together in one bowl and is an easy way to add a touch of creaminess and brightness to rich and spicy dishes. You can prepare Cilantro-Lime Crema up to two days in advance; store in an airtight container in the refrigerator before serving.

Provided by Southern Living Test Kitchen

Categories     Food

Time 20m

Yield 3/4 cup

Number Of Ingredients 5

1/2 cup sour cream
1/4 cup chopped fresh cilantro
2 tablespoons mayonnaise
1 teaspoon lime zest, plus 1 Tbsp. fresh juice (from 1 lime)
1/4 teaspoon kosher salt

Steps:

  • Stir together sour cream, chopped fresh cilantro, mayonnaise, lime zest and fresh juice, and salt in a medium bowl. Cover and chill at least 15 minutes or until ready to serve. Store in an airtight container in refrigerator up to 2 days.

CILANTRO LIME CHICKEN TACOS



Cilantro Lime Chicken Tacos image

A cilantro lime vinaigrette has two jobs in a weeknight taco recipe. First, it?s the marinade for the pan seared chicken filling. Then it turns sour cream into a special topping.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

1 pound boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
2/3 cup Food Network Kitchen™ Inspirations Mexican Style Cilantro Lime Vinaigrette
1/4 cup sour cream
1 tablespoon vegetable oil
16 corn tortillas
Shredded lettuce, diced red onion, sliced radishes, guacamole and whole cilantro leaves, for serving

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.

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