When Life Hands You Limes, Make Lime Chicken Street Tacos

lime street chicken tacos in yellow corn shells

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.

lime street chicken tacos in yellow corn shells
meals & Sides

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,

signature

Lime Chicken Street Tacos

Staci Mergenthal at Random Sweets
Can you resist a soft corn tortilla warmly blanketed around tender shredded lime chicken, melty cheese, and the warming taste of cumin?
No ratings yet
Prep Time 30 mins
Cook Time 6 hrs
Course Main Course
Cuisine Mexican
Servings 6
Calories 590 kcal

Equipment

  • crockpot

Ingredients
  

Cilantro and Red Onion Sauce

  • ½ large red onion, finely diced
  • ½ cup chopped cilantro
  • ¼ cup lime juice, freshly squeezed
  • sea salt to taste

Lime Chicken Filling

  • 2 lb boneless skinless chicken breast
  • ½ cup lime juice, divided into 2 (¼ cup each) portions, freshly squeezed
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon onion salt
  • 1 cup frozen corn
  • 1 tomato, diced
  • 1 jalapeño pepper, finely diced
  • 24 soft corn tortillas
  • 2 cups shredded Monterey Jack and/or sharp cheddar

Instructions
 

Cilantro and Red Onion Sauce

  • In a small bowl, combine the diced red onion, chopped cilantro and 1/4 cup lime juice. Add sea salt to taste. Keep refrigerated until ready to eat.

Lime Chicken Filling

  • Place chicken breasts in a crockpot. Combine 1/4 cup of lime juice, chili powder, cumin, and onion salt. Pour over chicken, put the lid on the crockpot, and slowly cook the chicken until cooked all the way through and no longer pink, approximately 5-6 hours.
  • Remove the chicken from the crockpot and place on a plate. With two forks, shred the chicken.
  • Dump the frozen corn, diced tomato, and diced jalapeño pepper on the plate with the chicken. Put it all in the crockpot and pour 1/4 cup lime juice over it all and stir. Cover and cook at low temperature for another 30 minutes or until everything is hot.
  • To serve: place a couple spoonfuls of chicken on a warm tortilla. Top with cilantro and red onion sauce, shredded cheese, and toppings of your choice like sour cream, black olives, guacamole.

Nutrition

Calories: 590kcalCarbohydrates: 59gProtein: 49gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 130mgSodium: 863mgPotassium: 1018mgFiber: 9gSugar: 3gVitamin A: 1047IUVitamin C: 20mgCalcium: 397mgIron: 3mg
Keyword chicken breast, cilantro, lime, tortillas

All text and images © Staci Mergenthal • Random Sweets

Tried this recipe?Mention @RandomSweets and tag #OurSweetMidwestLife

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