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Lemon Chicken Tacos Recipe

Lemon Chicken Tacos Recipe

These tempting tacos are low in fat but full of zippy flavor. I often modify the recipe to our tastes by adding more tomato and green onion an a bit of cheddar cheese. It's a keeper!—Lisa Giegel of Spokane, Washington
TOTAL TIME: Prep: 10 min. + marinating Cook: 10 min. YIELD:4 servings

Ingredients

  • 1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
  • 2 tablespoons plus 1 teaspoon lemon juice, divided
  • 1 large onion, sliced
  • 1 green onion, sliced
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 plum tomatoes, seeded and chopped
  • 1/4 cup minced fresh cilantro
  • 8 flour tortillas (8 inches), warmed
  • 1 cup shredded lettuce
  • 1/2 cup salsa

Directions

  • 1. Place chicken in a large resealable plastic bag; add 2 tablespoons lemon juice. Seal bag and turn to coat; refrigerate for 1-2 hours.
  • 2. In a large nonstick skillet, saute onions and garlic in oil until tender. Add the chicken, cumin, salt and pepper. Cook and stir for 4 minutes or until no longer pink.
  • 3. Remove from the heat; stir in the tomatoes, cilantro and remaining lemon juice. Spoon into tortillas; top with lettuce. Fold in half. Serve with salsa. Yield: 4 servings.

Nutritional Facts

2 each: 474 calories, 11g fat (2g saturated fat), 63mg cholesterol, 994mg sodium, 58g carbohydrate (5g sugars, 3g fiber), 33g protein Diabetic Exchanges: 2 starch, 3 lean meat, 2 vegetable, 1 fat.

Reviews for Lemon Chicken Tacos

Sort By :
MY REVIEW
bjsilve0
Reviewed Oct. 1, 2013

"Very good and it was not overwhelmed with lemon."

MY REVIEW
BakinGymnast
Reviewed Apr. 10, 2011

"These were kind of bland, didn't have much lemon flavor. We didn't really like them very much."

MY REVIEW
voisincook
Reviewed Apr. 5, 2011

"We really like this. It's very refreshing."

MY REVIEW
2foru
Reviewed Mar. 23, 2011

"This has a really good flavor. This will be something I make again."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.