These Cilantro Lime Chicken Tacos are easy and full of flavor. You’ll want to make these for your friends and family.

Cilantro Lime Chicken Tacos | The Girl Who Ate Everything

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CILANTRO LIME CHICKEN TACOS

We spent the weekend in Key Largo and Islamorada boating, swimming, and snorkeling. One of my favorite foods of all time is Key Lime Pie on a stick.

It’s basically a slice of key lime pie, dipped in chocolate. Needless to say I ate way too many of them and came home feeling recommitted to eating healthy.

Keys

This Cilantro Lime Taco recipe was given to me from a reader Laura and my whole family loved them.

They’re on the healthy side and if you want to get super healthy you could replace the tortilla with lettuce and make them lettuce wraps.

Cilantro Lime Chicken Tacos | The Girl Who Ate Everything

I ended up filling the tacos with the meat, wrapping them in foil, and putting them the oven on warm so that my boys could grab one and top them with whatever they wanted before each of their football practices. Thanks Laura for the recipe.

OTHER CHICKEN RECIPES

Cilantro Lime Chicken Tacos | The Girl Who Ate Everything

Cilantro Lime Chicken Tacos

3.80 from 5 votes
These Cilantro Lime Chicken Tacos are easy and full of flavor. You'll want to make these for your friends and family.
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 -6 servings

Ingredients

  • 12 soft taco flour tortillas
  • ½ head romaine lettuce, finely shredded crosswise
  • 4 plum tomatoes, cored, seeded, and cut into ½-inch dice (about 1 cup)
  • 1/3 cup finely chopped yellow bell pepper, or any color
  • 1 cup crumbled garlic feta
  • Fresh cilantro sprigs for garnish

Cilantro Lime Vinaigrette:

  • 3 Tablespoons seasoned rice vinegar
  • 2 Tablespoons fresh lime juice
  • 1 Tablespoon honey
  • 1 small clove garlic, minced
  • 1 teaspoon minced chipotle chile in adobo sauce, see Note
  • pinch kosher salt
  • 1/3 cup canola oil
  • ½ cup chopped fresh cilantro

Chicken Taco Filling:

  • 2 Tablespoons canola oil
  • 1 lb ground chicken, don't use all breast meat or it will be too dry
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • ½ cup chopped fresh cilantro
  • 2 Tablespoons fresh lime juice
  • 1 Tablespoon soy sauce

Instructions
 

  • In a bowl, add the lettuce, tomatoes, bell pepper and feta. Set aside.
  • For the vinaigrette: Place all of the ingredients in the blender and process until smooth.
  • For the filling: In a skillet, heat oil over medium heat and add the chicken. Cook until done. Add the salt, pepper, garlic, lime juice, cilantro, and soy sauce and cook an additional minute.
  • To assemble: Fill each tortilla with chicken and top with some dressing. Add some of the lettuce mixture on top. Enjoy.

Notes

The remainder of the chipotle peppers in adobe sauce can be frozen to use in another recipe.
Source: from Laura, a reader of this blog. The only changes I made were to add a little less salt to the meat and a little less oil to the dressing.
Cuisine: Mexican
Course: Main Course
Author: Christy Denney

Other recipes with lime and cilantro that I love:

cilantro-lime-rice

Cilantro Lime Rice

creamy-tomatillo-dressing-001

Tomatillo Dressing

honey-lime-enchiladas-square

Honey Lime Enchiladas

author avatar
Christy Denney
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!
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