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 EverythingWe 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.

Cilantro Lime Chicken Tacos | The Girl Who Ate Everything
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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

  1. In a bowl, add the lettuce, tomatoes, bell pepper and feta. Set aside.
  2. For the vinaigrette: Place all of the ingredients in the blender and process until smooth.
  3. 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.
  4. To assemble: Fill each tortilla with chicken and top with some dressing. Add some of the lettuce mixture on top. Enjoy.

Recipe 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.

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