lime_chicken_tacos-02

Lime Chicken Taco’s

These fresh tasting taco’s are full of flavor. Leftover chicken can be used for a chicken salad or nacho’s!

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Ingredients

  • 1 lb of chicken breast
  • 1 lime
  • 1 tsp. of raw organic agave nectar
  • 1/4 tsp. sea salt
  • 1 tsp. of dried oregano
  • 1 Tbsp. fresh chopped cilantro
  • 2 Tbsp. EVOO (extra virgin olive oil)
  • 1/4 tsp. of black pepper
  • 1/4 tsp. of garlic salt
  • 1 package of corn tortilla's or whole grain flour tortilla's
  • 1 jar of salsa or home made salsa (recipe available)
  • green leaf lettuce, shredded
  • 1/2 cup of shredded Mexican cheese (daiya for dairy free)
  • 1/4 cup of sour cream (tofutti for dairy free)
  • Optional: guacamole

Instructions

  • 1. Mix lime juice, agave, salt, pepper, oregano, fresh cilantro and 1 Tbsp. of EVOO together.
  • 2. Season chicken with garlic salt.
  • 3. Pre-heat oil in a pan and once warmed up (2 minutes) sear chicken over medium heat, about 2-3 minutes on each side, then pour lime juice marinade over the chicken, cover.
  • 4. Reduce heat to low and cook and additional 10 minutes.
  • 5. Allow to cool a bit and then shred chicken in pan, or remove chicken, dice on a cutting board and return to pan to mix with pan juices.
  • 6. On a clean skillet, warm each tortilla one at a time, about one minute on each side.
  • 7. If you like a crisp tortilla, spray pan with cooking spray and turn when it starts to brown, and repeat on other side.
  • 8. Top each warm tortilla with cheese and chicken mixture.
  • 9. Top with lettuce, salsa and sour cream.
  • 10. You can add a dollop of guacamole on each plate for dipping (see guacamole recipe).

Instructions

  • 1. Mix lime juice, agave, salt, pepper, oregano, fresh cilantro and 1 Tbsp. of EVOO together.
  • 2. Season chicken with garlic salt.
  • 3. Pre-heat oil in a pan and once warmed up (2 minutes) sear chicken over medium heat, about 2-3 minutes on each side, then pour lime juice marinade over the chicken, cover.
  • 4. Reduce heat to low and cook and additional 10 minutes.
  • 5. Allow to cool a bit and then shred chicken in pan, or remove chicken, dice on a cutting board and return to pan to mix with pan juices.
  • 6. On a clean skillet, warm each tortilla one at a time, about one minute on each side.
  • 7. If you like a crisp tortilla, spray pan with cooking spray and turn when it starts to brown, and repeat on other side.
  • 8. Top each warm tortilla with cheese and chicken mixture.
  • 9. Top with lettuce, salsa and sour cream.
  • 10. You can add a dollop of guacamole on each plate for dipping (see guacamole recipe).

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About Chef

Dr. Olivia Joseph

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