When Life Hands You Limes, Make Lime Chicken Street Tacos

One thing professional bakers are good at that I clearly am not is buying appropriate amounts of ingredients for large-batch baking — unlike me, who has a pantry full of limes even after baking and serving Key Lime Cheesecake with Patrón Sauce to 230 guests.

And although margaritas would be the no-brainer way to use the extra limes, I squeezed their zesty little selves into two fresh, flavorful chicken dishes. Before using them to fill a large bowl with Chicken and Black Bean Salsa, we enjoyed Lime Chicken Street Tacos for an entire weekend. Can YOU resist a soft corn tortilla warmly blanketed around tender shredded chicken, melty cheese, and the warming taste of cumin? I cannot.

The inspiration for these came from Taste of Home Lime Chicken Tacos. I’ve followed the recipe exactly a few times and loved them. But this time I wanted to use soft corn tortillas and I wanted to throw in crispy peppers and red onions, and use fresh red tomatoes instead of using salsa. Now that I’ve become a cumin addict thanks to Beer Chili Spaghetti, you’ll find a warm, smoky flavor to these as well. Take or leave any of the ingredients, or add your own favorite traditional Mexican toppings.

Technically, street tacos should be wrapped in two soft corn tortilla shells. [Unlike pictured above.] That way, you won’t need to eat them hovering over the kitchen sink.

You’ll like making these on Saturday mornings because if you pop the chicken in the crockpot right when you get up, these tasty tacos will be ready for a late lunch. (That is, if you weren’t partying like it’s 1999 the night before.) Once you have the chicken in the crockpot you can dice up the tomatoes, jalapeño pepper, red onion, and cilantro and shred the cheese for the garnish. At that time if you want, you can go back to bed.

Once the chicken is done, you’ll take it out of the crockpot and shred it.

Then, you’ll toss on your frozen corn and diced tomato and jalapeño. I also dash on more cumin and onion salt. Slide it all back into the crockpot. Pour the remaining 1/4 cup lime juice over the chicken and vegetables and stir thoroughly. Put the lid back on and cook on low for 30 minutes until everything is hot.

You’ll find many ways to use the red onion and cilantro sauce. I like it on my favorite tortilla chips, nachos, and on scrambled eggs.

Serve with margaritas, mojitos, or my new favorite ice-cold adult beverage, Cayman Jack ready-to-drink margaritas.

Sweet wishes,