Lime Chicken Soft Taco 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.

EASY CHICKEN TACOS

Steps:

• In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture. Heat canola oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces. Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.

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.

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.

CHICKEN TACO SEASONING

Steps:

• In a small container, mix all ingredients together.
• Store in an airtight container for up to one year.

TACO LIME GRILLED CHICKEN

Steps:

• Preheat indoor or outdoor grill to medium high heat.
• Place cumin, salt, pepper, paprika and garlic salt into a bowl. Stir to combine.
• Place chicken breast into a large bowl or large ziploc bag. Pour seasonings over chicken then squeeze the juice of one whole lime over chicken and seasonings. Stir chicken around with seasonings and lime. You can marinate up 1-5 hours if desired. Can be grilled immediately as well.
• Spray grill lightly with cooking spray then carefully place chicken onto grill. Let grill 5-6 minutes each side, or until cooked through and juices run clear. Transfer chicken to a large plate and let rest for 10 minutes. Thinly slice chicken and squeeze with juice of last lime over tops. Thinly sliced chicken goes great inside tacos. Top with your favorite toppings.

BAJA CHICKEN TACOS

Steps:

• Prepare Baja Chicken following recipe directions. (Note that marinatation time is approximately 12 hours.)
• Prepare coleslaw and Pico following recipe diections.
• Preheat a skillet on medium/high heat. Once heated, warm tortillas for 30-60 seconds per side.
• Serve each tortilla with 3-4 oz of chicken, a spoonful of coleslaw and a spoonful of Pico.

THESE SPICED CHICKEN TACOS WITH LIME-CABBAGE SLAW ARE SNEAKILY PROBIOTIC

Steps:

• Bring vinegar and 1/2 cup water to a boil in a saucepan. Stir in onion. Remove from heat; let stand 15 minutes. Drain.
• Combine cabbage, lime juice, 1 tablespoon oil, and 1/2 teaspoon salt in a large bowl; toss well. Let stand 15 minutes.
• Combine chili powder, garlic powder, cumin, paprika, and remaining 1/2 teaspoon salt; rub over chicken. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add chicken to pan; cook until well browned and done, about 4 minutes per side. Cool slightly; shred chicken into large pieces.
• Heat tortillas according to package directions. Divide chicken and slaw among tortillas; top evenly with onion, avocado slices, yogurt, and pepitas. Garnish with cilantro and radishes, if desired.

LIME CHICKEN SOFT TACO

Steps:

• Saute chicken in a medium saucepan over high heat for about 20 minutes or until internal temperature reaches at least 165 degrees F. 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.