Read reviews (27)
Rate recipe
Lime adds zest to this easy filling for tortillas, and leftovers would be a refreshing topping to any taco salad as well. “This fun recipe is great and simple for a casual dinner with friends or family,“ shares Tracy Gunter of Boise Idaho.
This recipe is:
Diabetic Friendly
Nutritional Facts 1 taco (calculated without sour cream and cheese) equals 148 calories, 2 g fat (trace saturated fat), 31 mg cholesterol, 338 mg sodium, 18 g carbohydrate, 1 g fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.
Originally published as Lime Chicken Tacos in Simple & Delicious November/December 2006, p12
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Apr. 10, 2010 by bethanyrenee
Delicious! I used left over rotisserie chiken that I shredded add all ingredients together and just heated through. It took a about 20 min total. What a time saver and it's a great combination of flavors!
Reviewed on Mar. 28, 2010 by 4boys&me
Very good flavor and super easy to make. Great for those days you just want to have super ready when you get home from work.
Reviewed on Feb. 17, 2010 by schnorpy
So easy and flavorful!
Reviewed on Feb. 17, 2010 by lisarsullens
Excellent recipe. Leftovers can be used for quesdillas, burritos and even tortilla soup. Chicken has a wonderful flavor with lime juice and chili powder.
Reviewed on Jan. 11, 2010 by JaneDrumm
I made this on Saturday and it was SOOOO good. One of my new favorite recipes. The chicken shredded so easily. Substituted chili powder for taco seasoning, added black beans and used a can of green chiles/tomatoes instead of salsa and added extra lime.
Reviewed on Jan. 06, 2010 by cookandbaker
Soooooooo good and soooooooo easy!!! This is now going to be one of my standard go-to recipes that I will make over and over and over again.
Reviewed on Nov. 14, 2009 by ojc0806
Wonderful and so easy!
Reviewed on Oct. 14, 2009 by jillvw76
Turned out fabulously! I loved how easy the chicken was to shred up. I was a bit concerned when I started to make it thinking the lime and chili seasoning wasn't enough and the recipe would burn but it didn't and made it's own juices with it. The only suggestion I have is to heat it longer than 30mins. The finished product made a lot. Was a bit drippy but was still very good. Had plenty leftover meat mixture and used it for lunch the following date and crushed up some organic blue tortilla chips and mixed in with it. Super yummy that way too! Overall happy with this and would make it again since my picky family really enjoyed it
Reviewed on Sep. 23, 2009 by badkitty
This recipe is great! So easy, yummy, low-fat and economical! I used taco seasoning instead of chili powder and added 1 cup of black beans along with the corn. I added more lime juice when I added the salsa and I put some fresh cilantro in there too. This recipe is a lifesaver when you're short on time and want an easy dinner. It pleases everyone too-a keeper for sure!
Reviewed on Aug. 31, 2009 by kdbrown
We have made this several times and my family loves it. We've made tacos, burritos, and chicken taco salads with it. But the best yet, according to my son, was using the lime chicken mixture to make chicken enchiladas. Just roll the chicken in tortillas, cover with enchilada sauce, bake for 15 min. cover with shredded cheddar cheese and bake for another 10 -15 min. It was awesome!
Our 10 most popular recipes for the month delivered right to your inbox!
Invalid e-mail
© Reiman Media Group, LLC., 2013