EASY LIME GARLIC CHICKEN TACOS WITH LIME CREMA
Easy tacos made using rotisserie chicken tossed in fresh herbs and spices! If you would rather roast your own chicken, see my link above for spicy lime chicken.
Provided by Linda Spiker
Categories dinner
Time 20m
Number Of Ingredients 15
Steps:
- In a small bowl whisk together sour cream or crema, lime juice, zest, sea salt and pepper, set aside
- Prep tomatoes and avocado, set aside. Crumble Cotija cheese.
- Juice lemon and two limes, whisk with jalapeno and garlic, set aside
- Quarter remaining limes for garnish
- Slice chicken
- Place a pan on medium heat, add olive oil. When oil is hot add chicken and cook, gently stirring here and there until heated through
- While chicken cooks, heat tortillas on other cooktop burners, using tongs to turn
- When chicken is heated through, toss with prepared lemon/lime juice and herbs, season with sea salt and pepper
- Fill tortillas with chicken, avocado, tomato, cotija cheese, garnish with crema and cilantro and serve!
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.
LIME CHICKEN TACOS
Steps:
- Combine the lime juice and zest, garlic, sugar, oregano, cinnamon, cumin, salt, pepper cayenne, paprika and 2 tablespoons oil in a large bowl. Add the chicken to the marinade and turn to coat. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to overnight.
- Heat the remaining tablespoon oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and add to the skillet. Cook, tossing occasionally, until the chicken starts to brown, 5 to 6 minutes. Add the bell peppers and onion and cook for until the vegetables are tender, 3 to 4 minutes more. Divide the chicken, peppers and onion equally among the eight tortillas. Garnish with the cilantro, sour cream and hot sauce, if using.
ROASTED LIME CHICKEN
The subtle citrus flavor infused throughout this moist and baked lime chicken makes it a frequent request for family dinners. It's the ideal way to use fresh herbs such as rosemary, sage, thyme and parsley. -Kathy Lewis-Martinez, Spring Valley, California
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Combine the first 9 ingredients in a small bowl. Cover and refrigerate 1/4 cup marinade; pour remaining marinade into a large shallow dish. Add the chicken and turn to coat. Refrigerate for at least 4 hours., Drain chicken, discarding marinade. Place lime wedges inside the cavity. Tuck wings under chicken; tie drumsticks together. Place chicken breast-side up on a rack in a shallow roasting pan. Brush reserved marinade over chicken., Bake at 350° for 2 to 2-1/2 hours or until a thermometer inserted in thigh reads 165°. Cover loosely with foil if chicken browns too quickly. Let stand 15 minutes before carving.
Nutrition Facts : Calories 341 calories, Fat 19g fat (5g saturated fat), Cholesterol 108mg cholesterol, Sodium 629mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein.
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