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