Roasted Taco Seasoned Chicken With Lime Crema Food

EASY LIME GARLIC CHICKEN TACOS WITH LIME CREMA

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 CHICKEN TACOS

Steps:

• Place a cast-iron skillet or other heavy ovenproof pan in oven; preheat oven to 450 degrees. Season chicken inside and out with salt and pepper.
• Carefully remove skillet from oven; place chicken in skillet. Roast until juices run clear when chicken is pierced between breast and leg or an instant-read thermometer inserted into thickest part of a thigh (avoiding bone) registers 165, about 35 minutes. Cover chicken loosely with foil and let rest 15 minutes. Shred meat into bite-size pieces.
• Heat each tortilla over a gas flame, or stack them, wrap in foil, and warm in turned-off oven 10 minutes. Fill tortillas with chicken, onion, cilantro, and avocado. Serve tacos with lime wedges.