Lime Chicken Tacos

Name: Lime Chicken Tacos
Prep time: 10 min
Cook time: 5 h 30 min
Total time: 5 h 40 min
Yield: 6 servings.
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; Optional: Sour cream, pickled onions, shredded lettuce and shredded cheddar or Cotija cheese

Our fun, simple chicken taco recipe is perfect for a relaxing dinner with friends. If we have any leftover filling, I toss it into a garden-fresh taco salad. —Tracy Gunter, Boise, Idaho

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
Optional: Sour cream, pickled onions, shredded lettuce and shredded cheddar or Cotija cheese

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 2 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.

Nutrition 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.

Reviews

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Average Rating:

sgronholz

Feb 19, 2020

This recipe was so easy to make and tasted absolutely delicious...I can't wait to make it again!
Ernie

Jan 26, 2020

Chicken was real good
Gramma Amy

Jan 11, 2020

This was so good!... and so easy to put together. The lime was very subtle. We topped the tacos with sautéed red and green pepper strips and onions, which is a favorite. We also used lettuce, chunks of avocado, and of course sharp cheddar cheese. I doubled the recipe, and had plenty of the chicken mixture to freeze for a later meal when grandkids stop over.
PrplMonky5

Apr 14, 2019

This was quite delicious! I juiced 1.5 limes (used the other half of a lime for garnish), which was about 4.5 tbsp. I cut back on the chili powder (about 1.5 tsp), and instead of mixing them, I sprinkled the powder on each piece of chicken, then poured in the lime juice. I cooked it for 5 hours, shredded the chicken and added in the salsa and corn, then only cooked it all for an additional 15 minutes or so while my sides finished cooking. The chicken was perfect. I could actually taste the lime, but it wasn't overpowering. I will be doing the same ratio next time. We really loved this recipe, and it tasted great topped with some lettuce, chopped tomatoes, and avocado. I'll definitely be doing this one again.
kredhead

Feb 16, 2019

I like this recipe, toss it in the crockpot
SusieOFoodie

Apr 5, 2018

We made this chicken for a taco bar for a friends rehearsal dinner. We left out the corn and chili powder to help it appeal to even the pickiest guests. It was moist and delicious, with just the right amount of lime flavor coming through. I used Jack's (Garden Fresh) fresh salsa and I think that boosted the flavor compared to jarred chunky salsa. This is a keeper. The leftovers freeze great as well.
TeresaWitt

Mar 11, 2018

This was bland and disappointing.
muffbear74

Oct 19, 2017

I liked the lime flavor, but expected more spiciness. Will try using hot salsa next time.
Kathyjordan

Sep 20, 2017

Tasty quick meal with lots of options.
Scotty

Aug 29, 2017

This a fantastic family, summertime recipe! The chicken is jammed packed with flavor!"A TRUE FAMILY FAVORITE!!!!!!!!!!!