Best 12 Lime Chicken Tacos Recipes

LIME CHICKEN TACOS

Steps:

• 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.

LIME CHICKEN SOFT TACOS

Steps:

• Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
• Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

CREAMY CILANTRO LIME CHICKEN TACOS RECIPE BY TASTY

Steps:

• In a large, nonstick skillet, heat the olive oil over medium heat.
• Toss in the garlic and sauté until fragrant, about 30 seconds.
• Add the shredded chicken, salt, sour cream, and lime juice. Mix until the chicken is evenly coated and the mixture has heated through.
• Stir in the cilantro and immediately remove from heat.
• Pour the chicken mixture into a large serving bowl and toast the tortillas in the seasoned pan, about 3 minutes per side.
• Divide the mixture evenly between tortillas, top with pico de gallo, and serve.
• Enjoy!

CILANTRO LIME CHICKEN TACOS

Steps:

• Sprinkle the chicken with salt and pepper in a large bowl. Then toss with 1/2 cup of the Mexican Style Cilantro Lime Vinaigrette. Marinate for 10 minutes.
• Meanwhile, stir together the sour cream with the remaining 2 tablespoons vinaigrette.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken along with the marinade and cook until slightly browned and cooked through, about 7 minutes per side. Transfer to a cutting board and chop. Season with salt.
• Warm the tortillas as the label directs. Using 2 stacked tortillas per taco, fill with the chicken, top with the cilantro-lime sour cream and the toppings of your choice.

MANGO-LIME SHREDDED CHICKEN TACOS

Steps:

• Place chicken into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until chicken is no longer pink in the center, about 30 minutes. Transfer chicken to a work surface to cool; shred.
• Heat canola oil in a large pot over medium heat; cook and stir onion, Anaheim pepper, jalapeno pepper, and garlic until slightly softened and fragrant, about 8 minutes. Add shredded chicken, chicken stock, tomatoes, tomato sauce, mango, lime juice, lime zest, cilantro, chili powder, cumin, sea salt, black pepper, sugar, and cinnamon; bring to a boil. Reduce heat to low and simmer until chicken filling is reduced, at least 45 minutes.
• Fill corn tortillas with chicken filling.

CHILI LIME CHICKEN TACOS

Steps:

• Season chicken, if desired, with salt and pepper. Combine 1 tablespoon olive oil with chili powder in large bowl; add chicken and toss to coat.
• Heat large nonstick skillet over medium heat and cook chicken, stirring frequently, until thoroughly cooked, about 6 minutes. Add garlic to skillet and cook, stirring, until fragrant, about 30 seconds. Add lime juice; toss. Remove and set aside.
• Heat remaining 1 tablespoon oil in same skillet over medium-high heat and cook poblano pepper and onion, stirring occasionally, until softened, about 4 minutes. Add 2 cups water to skillet and Knorr® Rice Sides™ - Rice Pilaf and cook according to package directions. Stir in chicken.
• Serve in corn tortillas or taco shells and serve, if desired, with sour cream, lime wedges and salsa verde.

SLOW COOKER CILANTRO-LIME CHICKEN TACOS

Steps:

• Put aluminum foil balls in the bottom of a slow cooker crock.
• Season chicken with seasoned salt. Rub half the garlic on the inside surfaces of the chicken's cavity and leave them inside. Squeeze 8 lime quarters into the cavity; drop the squeezed quarters into the cavity. Place the chicken atop the foil balls. Squeeze 8 more lime quarters over the outside of the chicken; drop squeezed lime quarters into the bottom of the crock. Rub remaining garlic over the outside of the chicken and put garlic in the bottom of the crock. Pour white wine into the crock.
• Cook on Low until the chicken meat pulls apart easily, 5 to 6 hours.
• Remove chicken to a cutting board. Remove meat from bones and shred completely. Serve chicken on warmed tortillas with cilantro for topping and lime wedge.

CHILI LIME CHICKEN TACOS WITH GRILLED PINEAPPLE SALSA RECIPE

Steps:

• 1. CHICKEN DIRECTIONS - In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Time permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking. STOVETOP DIRECTIONS If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting). Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing. 2. GRILLED PINEAPPLE SALSA DIRECTIONS: Grease grill and heat to medium high heat. Drizzle red onions with olive oil. Drizzle red bell pepper quarters and jalapeno with olive oil to lightly coat. Working in batches as needed depending on grill size, grill pineapple and vegetables at medium high heat until tender and lightly charred all over, about 12 minutes for the onions, turning occasionally, about 8-10 minutes for the pineapple, or until caramelized, flipping once, 6 minutes for the red bell peppers, flipping once, and jalapeno for 3-5 minutes, turning occasionally. Once cool enough to handle, dab off any excess oil with paper towels from vegetables and chop pineapple (cutting around core), red bell peppers, and onions. Devein and deseed jalapeno and dice, reserving some of the seeds if desired. Toss pineapple, red bell pepper, red onion, jalapeno, cilantro, lime juice, ginger, cumin and salt and pepper to taste in a large bowl. If you would like it spicier, add some of the jalapeno seeds to taste. Can be served immediately or even better chilled. 3. AVOCADO CREMA DIRECTIONS: To make the Avocado Crema, add all the Crema ingredients to your blender and blend until smooth, scraping sides down as needed. May make 4 hours ahead of time and refrigerate in an airtight container. 4. ASSEMBLE TACOS: To assemble, melt cheese on tortillas in the microwave or stovetop then top with Chili Lime Chicken, Pineapple Salsa followed by Avocado Crema.

CILANTRO LIME CHICKEN TACOS WITH A MANGO AND BLACK BEAN SALSA

Steps:

• Place first 8 ingredients in a large zip lock back and combine thoroughly. Add the chicken breasts and mix until the breasts are evenly coated. Place in the refrigerator to marinate for 2-4 hours.
• Peel and chop the mango. Rinse and drain the black beans. Chop the green onions, jalapeno and cilantro. In a small bowl, combine the lime juice and cumin until well mixed. Place the mango, black beans, green onions, cilantro, and jalapeno in a large bowl. Pour the lime/cumin mixture over and mix gently. Taste - add more lime juice if needed.
• Grill chicken breasts until thoroughly cooked. Let the meat rest for at least 5 minutes before slicing into thin slices. Place the corn tortillas in a panini grill for 30 seconds (or cook them in a dry skillet on each side for 45-60 seconds). Layer the warmed tortilla with sour cream, sliced chicken, cotija cheese, mango and black bean salsa. Serve with a side of guacamole and salsa. Enjoy.

CHIPOTLE-LIME CHICKEN TACOS

Steps:

• Preheat the oven to 400 degrees F.
• Generously season the chicken, on the outside and inside of the cavity, with salt and pepper, to taste. With your fingers, put some of the lime zest under the skin of the chicken. Sprinkle the lime juice over the chicken and put the halves into the cavity. Put the chicken in a roasting pan, breast side up, and add 1/4 cup of water to the bottom of the pan. Roast the chicken until the internal temperature registers 165 degrees F on an instant-read thermometer, when inserted in the thickest part of the thigh.
• Remove the chicken from the oven to a carving board, let sit until cool enough to handle.
• In a small bowl, combine the crema, minced chipotles, remaining lime zest, and salt and pepper, to taste.
• Once the chicken has cooled, pull the meat from bones and shred.
• Put some of the shredded chicken on each tortilla, top with chipotle crema and garnish with some zest from the remaining lime. Serve with lime wedges.

LIME CHICKEN SOFT TACOS WITH SPICY YOGURT SAUCE

Steps:

• 1. To make Spicy Yogurt Sauce, with a large knife press garlic and salt together until a smooth paste forms. Place in a small bowl with olive oil; mix well. Stir in yogurt and taco seasoning. Cover; chill 30 minutes before serving.
• 2. Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro. Simmer for an extra 10 minutes.
• 3. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. An alternate way of heating the tortillas in the oven: wrap the ten tortillas in foil and place in 150 degree oven until warm, approximately 10-15 minutes.
• 4. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and spicy yogurt sauce. We like to add the juice of one lime quarter on each of our tacos after it is put together.

SLOW COOKER CILANTRO LIME CHICKEN TACOS

Steps:

• In a slow cooker, mix salsa, taco seasoning, lime juice and cilantro. Add chicken. Cook on low for 8-10 hours.
• Remove chicken and shred.
• Serve with a whole wheat tortilla and favorite toppings.