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Lemon Chicken Tacos

 Lemon Chicken Tacos
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
4 ServingsPrep: 10 min. + marinating Cook: 10 min.


  • 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


  • Place chicken in a large resealable plastic bag; add 2 tablespoons
  • lemon juice. Seal bag and turn to coat; refrigerate for 1-2 hours.
  • 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.
  • Remove from the heat; stir in the tomatoes, cilantro and remaining
  • lemon juice. Spoon into tortillas; top with lettuce. Fold in half.

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Lemon Chicken Tacos (continued)

Directions (continued)

  • Serve with salsa. Yield: 4 servings.
Nutritional Facts: 2 tacos equals 371 calories, 6 g fat (1 g saturated fat), 66 mg cholesterol, 599 mg sodium, 44 g carbohydrate, 4 g fiber, 36 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.