Garlic Chicken Tacos Food

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EASY LIME GARLIC CHICKEN TACOS WITH LIME CREMA



Easy Lime Garlic Chicken Tacos with Lime Crema image

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

1/2 cup crema or sour cream
juice and zest of half a small lime
pinch of sea salt and freshly ground pepper
2 large ripe avocados, peeled and diced or sliced
16 cherry tomatoes, cut in half or quartered
4 limes, two for juice and two for garnish
juice of one lemon
1-2 tablespoons minced jalapeno pepper, depending on how hot you like it!
2 cloves garlic, peeled and minced finely
6 cups sliced rotisserie chicken, or use my spicy lime chicken linked above
2-3 tablespoons olive oil
Sea salt and freshly ground pepper to taste
12 corn tortillas
6 oz Cotija cheese
4 tablespoons chopped cilantro for garnish

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 TACOS



Lime Chicken Tacos image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 8 tacos

Number Of Ingredients 17

Juice and zest of 2 limes
2 cloves garlic, minced
1 tablespoon sugar
2 teaspoons dried oregano
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
3 tablespoons olive oil
3 boneless, skinless chicken breasts, cut into 1/4-inch-thick strips
3 bell peppers (red, yellow or orange), stemmed, seeded and very thinly sliced
1 large white onion, halved and thinly sliced
Eight 6- to 8-inch flour tortillas, warmed if possible 1/4 cup chopped fresh cilantro leaves
Sour cream, optional
Hot sauce, optional

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.

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