Lime Chicken Tacos Recipe

4.5 69 94
Lime Chicken Tacos Recipe
Lime Chicken Tacos Recipe photo by Taste of Home
Publisher Photo

Lime Chicken Tacos Recipe

Read Reviews
4.5 69 94
Publisher Photo
Our fun, simple recipe is perfect for taco Tuesdays or a relaxing dinner with friends. If we have any leftover filling, I toss it into a garden-fresh taco salad. —Tracy Gunter, Boise, Idaho
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 5-1/2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 5-1/2 hours

Ingredients

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

Directions

Place chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cook, covered, on low until chicken is tender, 5-6 hours.
Remove chicken. When cool enough to handle, shred meat with two forks; return to slow cooker. Stir in corn and salsa. Cook, covered, on low until heated through, about 30 minutes. Place filling on tortillas; if desired, serve with sour cream, pickled onions, lettuce and cheese. Yield: 6 servings.
Originally published as Lime Chicken Tacos in Simple & Delicious November/December 2006, p12

Nutritional Facts

2 tacos: 291 calories, 3g fat (1g saturated fat), 63mg cholesterol, 674mg sodium, 37g carbohydrate (2g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

  • 1-1/2 pounds boneless skinless chicken breast halves
  • 3 tablespoons lime juice
  • 1 tablespoon chili powder
  • 1 cup frozen corn, thawed
  • 1 cup chunky salsa
  • 12 fat-free flour tortillas (6 inches), warmed
  • Sour cream, pickled onions, shredded lettuce, and shredded cheddar or cotija cheese, optional
  1. Place chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cook, covered, on low until chicken is tender, 5-6 hours.
  2. Remove chicken. When cool enough to handle, shred meat with two forks; return to slow cooker. Stir in corn and salsa. Cook, covered, on low until heated through, about 30 minutes. Place filling on tortillas; if desired, serve with sour cream, pickled onions, lettuce and cheese. Yield: 6 servings.
Originally published as Lime Chicken Tacos in Simple & Delicious November/December 2006, p12

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Reviews forLime Chicken Tacos

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1Heart4Jesus User ID: 2171354 267541
Reviewed May. 31, 2017

"Can't wait to try this! I'm from Boise too!!"

MY REVIEW
spraul User ID: 1280885 256661
Reviewed Nov. 11, 2016

"love this. have been making it for years and shared it many many times since it first appeared in the magazine"

MY REVIEW
greatwithoutgluten User ID: 6330173 246413
Reviewed Apr. 1, 2016

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

MY REVIEW
JudyB1544 User ID: 8576860 245343
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!"

MY REVIEW
kredhead User ID: 710648 243803
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."

MY REVIEW
rachelbarnesjn116 User ID: 8584715 238399
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."

MY REVIEW
lmmanda User ID: 1101093 114668
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."

MY REVIEW
bukwurm User ID: 1365510 208300
Reviewed Sep. 14, 2014

"These are great. The only change I made was to add a can of black beans."

MY REVIEW
T-Dub1000 User ID: 837698 91830
Reviewed Sep. 1, 2014

"So easy to make, but absolutely delicious! One of our favorites!"

MY REVIEW
Terena User ID: 3238586 93597
Reviewed Jul. 30, 2014

"This was so easy to throw together in the morning before work. I used frozen chicken so I let it cook longer than the recommended 5-6 hours. It had such a good taste!"

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