Time 5h40m Yield 6 servings. Number Of Ingredients 7 Steps:
Place chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cook, covered, on low until chicken is tender, 5-6 hours. , Remove chicken. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Stir in corn and salsa. Cook, covered, on low until heated through, about 30 minutes. Place filling on tortillas; if desired, serve with sour cream, pickled onions, lettuce and cheese.
Time 50m Yield 10 Number Of Ingredients 14 Steps:
Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.
Time 3h45m Yield 8 Number Of Ingredients 9 Steps:
Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick. Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade. Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.
Number Of Ingredients 14 Steps:
Whisk together all ingredients for marinade. Add chicken thighs and toss to make sure each piece is fully coated in the marinade. Marinate for 30 minutes in the refrigerator. When ready to bake chicken, preheat oven to 425 degrees. Line a baking sheet with foil for easy cleanup. Bake chicken until cooked through, about 20 minutes. When cooked, place under broiler for 1-2 minutes to char the edges (optional). Remove chicken and allow to rest for at least 5 minutes, then slice. Serve chicken with tortillas, pico de gallo, guacamole and your other favorite taco toppings!
More about “chili lime chicken tacos recipes”
Time 6h40m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Place the chicken, lime juice, chili powder and diced onion in a crock pot. Set on low for 6 hours. Shred the chicken and place back into crock pot, add corn and salsa, let heat for about 30 minutes. Place in tortillas, with black beans, rice (if wanted) add cheese and enjoy!
