Lime Chicken Tacos Recipe
Lime Chicken Tacos Recipe photo by Taste of Home

Lime Chicken Tacos Recipe

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Here's a fun, simple chicken taco recipe for a casual dinner with friends or family. For variety, use any leftover filling as a topping for a taco salad. —Tracy Gunter, Boise, Idaho
TOTAL TIME: Prep: 10 min. Cook: 5-1/2 hours
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Cook: 5-1/2 hours
MAKES: 12 servings


  • 1-1/2 pounds boneless skinless chicken breasts
  • 3 tablespoons lime juice
  • 1 tablespoon chili powder
  • 1 cup frozen corn
  • 1 cup chunky salsa
  • 12 fat-free flour tortillas (6 inches), warmed
  • Sour cream, shredded cheddar cheese and shredded lettuce, optional

Nutritional Facts

1 each: 148 calories, 2g fat (trace saturated fat), 31mg cholesterol, 338mg sodium, 18g carbohydrate (1g sugars, 1g fiber), 14g protein Diabetic Exchanges:1 starch, 2 lean mea


  1. Place the chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.
  2. Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker. Stir in corn and salsa.
  3. Cover and cook on low for 30 minutes or until heated through. Serve in tortillas, with sour cream, cheese and lettuce if desired. Yield: 12 servings.
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.

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Reviewed Apr. 1, 2016

"Very easy and delicious!. great fast meal. Love the lime flavor."

Reviewed Mar. 12, 2016

"Made the recipe exactly as written, but cut in half for just 2 of us. Used mild salsa, as we aren't big "heat" fans and kept the lime juice/chili powder ratio as is. Wonderful! We decided this is definitely "a keeper" and will be made again and again. So easy, so quick after chicken was cooked. Yum-Yum!"

Reviewed Feb. 14, 2016

"This is a great & easy "throw it together in 2 seconds" base chicken recipe for the crockpot. I used legs & thighs since it is what I had on hand. They were succulent, flavorful & the meat fell off the bone. Not dry, quite the opposite-lots of sauce, that's the difference between breasts & dark meat. I added cilantro & chopped green chilies for more flavor when I added the corn & salsa. Next time I'll add black beans to make a whole meal in a pot. Nice change from the usual, will make again."

Reviewed Nov. 29, 2015

"I was really impressed with this. I had just over 1.5 lbs of chicken breasts, and after pretty much exactly 5 hours exactly it shredded incredibly easily. The flavor was really good too. I've never been one to put salsa on my tacos or burritos (I'm more of a pico de gallo person), this was super good. It also made enough that I'm going to definitely get more than a few meals out of it. Easy, quick and cheap.

By the way, I bought a can of corn, accidentally got creamed corn, and (while this was the first time I made this, so I don't know how it's supposed be exactly), I don't think it changed anything. The salsa has enough liquid that it got absorbed without an issue.
I'm definitely making this again."

Reviewed Nov. 20, 2014

"Very good. I cooked for 4.5 hours and meat was starting to dry out, next time I will check it at 4 hours. I had to use mainly salsa verde since I didn't have enough tomato based salsa and I did add a little salt."

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