Lime Chicken Tacos
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
Reviews
Quick, easy, and yummy recipe! Lime in dishes is a favorite at our house. Cooked the chicken until tender and done on the stovetop then added the rest of the filling ingredients to heat through. Topped filled tortillas with sour cream, shredded cheddar cheese, lettuce, tomatoes, & taco sauce.
The dish was easy to make and the flavor was good, however the chicken was rather dry. I feel like it should have been cooked for a little less time.
Always go to recipes. So easy especially with homemade salsa thrown in. Even my picky eaters love this.
Awful.These were so bland. I made them exactly as written and I had to make a decision whether to just throw away or try to salvage. I ended up adding salt, garlic, milk, cheese. Cooked some pasta and made a Chicken mac n cheese. It was edible and saved 1 1/2 pounds of chicken breast.
This recipe was so easy to make and tasted absolutely delicious...I can't wait to make it again!
Chicken was real good
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.
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.
I like this recipe, toss it in the crockpot
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.