Lime Chicken Taco

AmberDairy-Free, MainLeave a Comment

Try out these tangy chicken tacos topped with fresh tomatoes, creamy avocado, and another squeeze of lime for good measure!

Lime Chicken Tacos
Zingy lime-y chicken tacos served in a warm tortilla
  1. 1 ½ lbs. organic, free-range chicken breast meat, shredded (we roast 2 bone-in, skinned breasts in the oven at 375 degrees for 35-40 minutes, take off the skin & bones, and then shred it. This makes really juicy chicken!)
  2. ⅛ cup red wine vinegar
  3. 1 lime, juiced
  4. 1 teaspoon honey
  5. ½ teaspoon salt
  6. ¼ teaspoon ground black pepper
  7. 2 green onions
  8. 2 cloves garlic, pressed through a garlic press
  9. ½ teaspoon dried oregano
  10. ¼ cup roughly chopped cilantro
  11. Extra limes for squeezing on top
  12. Flour tortillas
Optional toppings
  1. Tomato, diced
  2. Avocado, cubed
  3. Shredded lettuce
  4. Pico de Gallo (see recipe on my website)
  1. Place the chicken in a medium saucepan.
  2. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for 10 minutes.
  3. Add the cilantro and stir.
  4. Heat an iron skillet over medium heat. Place a tortilla in the pan to toast lightly. Flip as needed. Repeat with remaining tortillas.
  5. Serve lime chicken mixture in warm tortillas with a generous squeeze of lime on top, and sprinkle salt to taste. Add toppings and enjoy!
Cook With Amber

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