I absolutely love tacos. In honour of #tacotuesday why not go ahead and make these delicious chili lime chicken tacos? The name says it all. A combination of spices with a whole bunch of lime thrown into the mix, and you get a tangy and savoury chicken meal. I like to cut my chicken and serve it on corn tortillas with salsa, some sour cream and julienned veggies. Sometimes when I am feeling a little feisty I like to throw a few drops of tapatillo’s hot sauce on top. Yum! And since the weather is SO beautiful out there, I highly suggest BBQ-ing these chili lime chicken tacos. That way you can make them and serve them outside. Want to know how to throw an amazing (and simple) outdoor dinner party? Well go on and check my post right here. I give you all my tips and tricks 🙂
If you do not have access to a BBQ, don’t fret. Toss the chicken in the oven and bake them until it’s done. This chili lime chicken tacos recipe is the easiest dish to make 🙂
CHILI LIME CHICKEN TACOS
mojitos. chicken tacos. sunshine.
Chili Lime Chicken Tacos
Chili lime chicken, sour cream, queso fresco and coleslaw all served on a corn tortilla.
Ingredients
- 1 pound chicken breasts pounded to 1/2 inch thickness
- Chili Lime Rub
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1-4-1/2 teaspoon chipotle chili powder optional for more heat
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon brown sugar
- 5 limes fresh-squeezed lime juice (about 10 tablespoons)
- Lime zest from 1 lime
- 8 small corn tortillas
- sour cream
- queso fresco
- coleslaw mix
Instructions
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In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking.
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Heat a large non-stick skillet over medium-high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium.
Cook for approximately 5-7 more minutes (depending on the thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.
Alternatively, you can also barbeque the chicken over medium-high heat until it is cooked through.
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Slice the chicken in strips, garnish with extra fresh lime juice if desired, and assemble with preferred toppings on the corn tortillas. Serve immediately.
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YAY FOR TACO TUESDAY. OR REALLY ANY DAY. BECAUSE YOU CAN HAVE TACOS WHENEVER YOU WANT. AND WHAT BETTER WAY TO CELEBRATE THE SUNSHINE THAN BY MAKING SOME TACOS AND SERVING IT UP WITH A FEW COLD DRINKS!
