Spicy lime chicken tacos
Spicy lime chicken tacos
Ingredients
For the Spicy Lime Chicken
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch thick strips
- 2 tablespoons olive oil
- 3 tablespoons lime juice, freshly squeezed, from about 1 1/2 limes
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or more, to taste for heat
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Tacos and Toppings
- 8 corn tortillas, 6-inch
- 1 limes, cut into wedges, for serving
- 2 avocados, ripe, pitted and diced
- 1/2 red onion, small, thinly sliced or finely diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream
- 1 tablespoon lime juice, freshly squeezed, for crema
Instructions
- 1
In a medium bowl, combine the chicken strips, olive oil, 3 tablespoons of lime juice, chili powder, ground cumin, smoked paprika, cayenne pepper, garlic powder, onion powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss to ensure the chicken is evenly coated. Marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes for deeper flavor.
⏱️ 15 min - 2
While the chicken marinates, prepare the toppings. Dice the avocados, thinly slice or finely dice the red onion, and chop the fresh cilantro. In a small bowl, whisk together the sour cream and 1 tablespoon of lime juice to create a simple lime crema. Set aside.
⏱️ 10 min - 3
Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated chicken in a single layer, ensuring not to overcrowd the pan. Cook for 3 to 4 minutes per side, or until the chicken is cooked through and lightly browned with some char marks. The internal temperature should reach 165°F.
⏱️ 8 min•🌡️ 165°F - 4
Remove the cooked chicken from the skillet and transfer it to a cutting board. Let it rest for a few minutes, then roughly chop or shred the chicken into bite-sized pieces.
⏱️ 2 min - 5
Warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side until pliable, or wrap them in a damp paper towel and microwave for 30-60 seconds until warm.
⏱️ 5 min - 6
To assemble the tacos, place a spoonful of the spicy lime chicken onto each warm tortilla. Top with diced avocado, red onion, and fresh cilantro. Drizzle with the lime crema and serve immediately with extra lime wedges on the side for squeezing.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy lime chicken tacos
Ingredients
For the Spicy Lime Chicken
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch thick strips
- 2 tablespoons olive oil
- 3 tablespoons lime juice, freshly squeezed, from about 1 1/2 limes
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or more, to taste for heat
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Tacos and Toppings
- 8 corn tortillas, 6-inch
- 1 limes, cut into wedges, for serving
- 2 avocados, ripe, pitted and diced
- 1/2 red onion, small, thinly sliced or finely diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream
- 1 tablespoon lime juice, freshly squeezed, for crema
Instructions
- 1
In a medium bowl, combine the chicken strips, olive oil, 3 tablespoons of lime juice, chili powder, ground cumin, smoked paprika, cayenne pepper, garlic powder, onion powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss to ensure the chicken is evenly coated. Marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes for deeper flavor.
⏱️ 15 min - 2
While the chicken marinates, prepare the toppings. Dice the avocados, thinly slice or finely dice the red onion, and chop the fresh cilantro. In a small bowl, whisk together the sour cream and 1 tablespoon of lime juice to create a simple lime crema. Set aside.
⏱️ 10 min - 3
Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated chicken in a single layer, ensuring not to overcrowd the pan. Cook for 3 to 4 minutes per side, or until the chicken is cooked through and lightly browned with some char marks. The internal temperature should reach 165°F.
⏱️ 8 min•🌡️ 165°F - 4
Remove the cooked chicken from the skillet and transfer it to a cutting board. Let it rest for a few minutes, then roughly chop or shred the chicken into bite-sized pieces.
⏱️ 2 min - 5
Warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side until pliable, or wrap them in a damp paper towel and microwave for 30-60 seconds until warm.
⏱️ 5 min - 6
To assemble the tacos, place a spoonful of the spicy lime chicken onto each warm tortilla. Top with diced avocado, red onion, and fresh cilantro. Drizzle with the lime crema and serve immediately with extra lime wedges on the side for squeezing.
⏱️ 5 min