Chili Lime Chicken Tacos
If you want to add more American recipes to your recipe box, Chili Lime Chicken Tacos might be a recipe you should try. For $2.21 per serving, you get a main course that serves 6. One serving contains 478 calories, 31g of protein, and 26g of fat. Head to the store and pick up avocado, frozen corn, flour tortillas, and a few other things to make it today. This recipe from Life Made Simple has 289 fans. It is perfect for The Super Bowl. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a dairy free diet. Overall, this recipe earns a tremendous spoonacular score of 90%. If you like this recipe, take a look at these similar recipes: Chili Lime Chicken Tacos with Grilled Pineapple Salsa + Weekly Menu, Fish Tacos with Chili Lime Allioli, and Lime Crema for Chili, Tacos, Fajitas and More.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 15 minutes
Ingredients:
Avocado chunks
Avocado dressing
½ c. black beans, rinsed
¼ tsp. cayenne pepper*
1 - 1½ lb. chicken breasts
1 tsp. chili powder
¼ tsp. coriander
¼ tsp. cumin
Soft taco flour tortillas
Chopped fresh cilantro
½ c. frozen corn
½ tsp. garlic powder
¼ tsp. ground black pepper
pinch ground black pepper
1 tsp. honey
1 tsp. minced jalapeno
¼ c. lime juice, divided
Lime wedges
2 tsp. olive oil
½ tsp. onion powder
½ tsp. paprika
2 tbsp. chopped red onion
¼ tsp. salt
1 tsp. salt
2 tbsp. canola or vegetable oil
Equipment:
stove
frying pan
aluminum foil
cutting board
grill
Cooking instruction summary:
In a ziplock bag, add the half of the lime juice and ALL of the remaining marinade ingredients. Close and gently shake to combine. Open, add chicken, close and toss to coat chicken evenly. Refrigerate for up to 24 hours, allow to sit at room temperature for 30 minutes before cooking (NOTE: if you plan on doing the minimum of 30 minutes, just leave it at room temperature instead of refrigerating).STOVETOP: Set a large non-stick skillet over medium-high heat. When the oil is hot, add the chicken and cook for 5 minutes, or until browned on one side. Flip chicken and reduce heat to medium. Cook for approximately 5-8 minutes or until chicken is reaches an internal temperature of 160 degrees. Transfer to a cutting board, cover with aluminum foil, and let rest for 5 minutes before slicing. Garnish with remaining lime juice and a bit of zest, if desired.GRILL: Grease and preheat the grill to medium heat, about 400 degrees. Grill chicken undisturbed for for 5-7 minutes per side, or until chicken is reaches an internal temperature of 160 degrees. Transfer to a cutting board, cover with aluminum foil, and let rest for 5 minutes before slicing. Garnish with remaining lime juice and a bit of zest, if desired.Meanwhile, in a large non-stick skillet set over medium heat, add olive oil. When the oil is hot, add the onion and saute until translucent. Add the corn and cook for 5 minutes, then the rinsed black beans. Season with salt and pepper, cook for 3 minutes; keep warm.To assemble, place chicken and filling in soft taco size flour tortillas. Garnish with cilantro, avocado chunks, avocado dressing, and serve with lime wedges, if desired.
Step by step:
1. In a ziplock bag, add the half of the lime juice and ALL of the remaining marinade ingredients. Close and gently shake to combine. Open, add chicken, close and toss to coat chicken evenly. Refrigerate for up to 24 hours, allow to sit at room temperature for 30 minutes before cooking (NOTE: if you plan on doing the minimum of 30 minutes, just leave it at room temperature instead of refrigerating).STOVETOP: Set a large non-stick skillet over medium-high heat. When the oil is hot, add the chicken and cook for 5 minutes, or until browned on one side. Flip chicken and reduce heat to medium. Cook for approximately 5-8 minutes or until chicken is reaches an internal temperature of 160 degrees.
2. Transfer to a cutting board, cover with aluminum foil, and let rest for 5 minutes before slicing.
3. Garnish with remaining lime juice and a bit of zest, if desired.GRILL: Grease and preheat the grill to medium heat, about 400 degrees. Grill chicken undisturbed for for 5-7 minutes per side, or until chicken is reaches an internal temperature of 160 degrees.
4. Transfer to a cutting board, cover with aluminum foil, and let rest for 5 minutes before slicing.
5. Garnish with remaining lime juice and a bit of zest, if desired.Meanwhile, in a large non-stick skillet set over medium heat, add olive oil. When the oil is hot, add the onion and saute until translucent.
6. Add the corn and cook for 5 minutes, then the rinsed black beans. Season with salt and pepper, cook for 3 minutes; keep warm.To assemble, place chicken and filling in soft taco size flour tortillas.
7. Garnish with cilantro, avocado chunks, avocado dressing, and serve with lime wedges, if desired.
Nutrition Information:
covered percent of daily need
