Lemon Chicken Tacos Recipe

4.5 4 5
Lemon Chicken Tacos Recipe
Lemon Chicken Tacos Recipe photo by Taste of Home
Publisher Photo

Lemon Chicken Tacos Recipe

Read Reviews
4.5 4 5
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 10 min.

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

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. Serve with salsa. Yield: 4 servings.
Originally published as Lemon Chicken Tacos in Light & Tasty February/March 2001, p39

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: 3 lean meat, 2 starch, 2 vegetable, 1 fat.

  • 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
  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.
Originally published as Lemon Chicken Tacos in Light & Tasty February/March 2001, p39

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forLemon Chicken Tacos

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
bjsilve0 User ID: 172187 35168
Reviewed Oct. 1, 2013

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

MY REVIEW
BakinGymnast User ID: 5767825 84516
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 User ID: 3674287 50239
Reviewed Apr. 5, 2011

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

MY REVIEW
2foru User ID: 4061729 50237
Reviewed Mar. 23, 2011

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

Loading Image