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

Lime Chicken Tacos Recipe

Read Reviews (30)
4.59 30
Publisher Photo
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." —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

Ingredients

  • 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 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.

Directions

  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 tacos.
Originally published as Lime Chicken Tacos in Simple & Delicious November/December 2006, p12

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.

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Lime Chicken Tacos(30)

AVERAGE RATING
   (81)
RATING DISTRIBUTION
5 Star
 (59)
4 Star
 (17)
3 Star
 (0)
2 Star
 (3)
1 Star
 (2)
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MY REVIEW
Reviewed Feb. 19, 2014

I made the recipe as written. Very tasty. Even my picky husband liked it.

MY REVIEW
Reviewed Jul. 10, 2013

This is a great low fat meal and super easy! Some of my family don't like corn so I substitute black beans. Yummy!

MY REVIEW
Reviewed Jul. 10, 2013

This recipe is a great meal to throw in your crockpot and come home to a yummy meal! My family doesn't like corn, so I substitute it with black beans!

MY REVIEW
Reviewed Feb. 5, 2013

I make this recipe all the time. I always double it so I have leftover meat to use in other recipes. I put the salsa in at the very beginning. At the end, I shred the chicken, add 2 cans of rinsed and drained black beans and 1 can of drained corn. This meat works perfectly for enchiladas, spicy taco soup (just add chicken broth & a can of rotel, top with tortilla chips & cheese) and is great for quesadillas (just drain the juice, add cheese & toast) It's really an excellent recipe and base for lots of other recipes. My family loves it!

MY REVIEW
Reviewed Jan. 29, 2013

I added fresh salsa and the corn at the beginning of the cook time and it really marinated the chicken well!!! This made it very tender and shredded with ease. It was absolutely delish !!!

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