Lime Chicken Soft Taco Recipes

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.

Steps:

• Place chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cook, covered, on low until chicken is tender, 5-6 hours. , Remove chicken. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Stir in corn and salsa. Cook, covered, on low until heated through, about 30 minutes. Place filling on tortillas; if desired, serve with sour cream, pickled onions, lettuce and cheese.

Steps:

• 1. To make Spicy Yogurt Sauce, with a large knife press garlic and salt together until a smooth paste forms. Place in a small bowl with olive oil; mix well. Stir in yogurt and taco seasoning. Cover; chill 30 minutes before serving.
• 2. Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro. Simmer for an extra 10 minutes.
• 3. 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. An alternate way of heating the tortillas in the oven: wrap the ten tortillas in foil and place in 150 degree oven until warm, approximately 10-15 minutes.
• 4. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and spicy yogurt sauce. We like to add the juice of one lime quarter on each of our tacos after it is put together.

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.

Steps:

• Saute chicken in a medium saucepan over medium high heat for about 20 minutes.
• 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.

Steps:

• In a small bowl, mix the first six ingredients. Spread over flatbreads; top with chicken and, if desired, cilantro.

Steps:

• Place the chicken in a 4-qt. slow cooker. In a small bowl, combine the tomato sauce, chiles, onion, chili powder, Worcestershire sauce and garlic powder; pour over chicken. Cover and cook on low until chicken is tender and juices run clear, 5-6 hours., Remove the chicken. Shred meat with two forks and return to the slow cooker; heat through. Spoon 1/2 cup chicken mixture down the center of each tortilla. Top with cheese, salsa, lettuce, tomato and sour cream if desired; roll up.