Why You’ll Love Lime Chicken Soft Tacos Recipe
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The lime juice, garlic and oregano create a bright, tangy marinade that really makes the chicken pop
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Soft flour tortillas keep the dish approachable and crowd‑friendly
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Ready in about 50 minutes (20 minutes prep + 30 minutes cook) and yields about 10 tacos
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Customizable with your favorite toppings—lettuce, tomato, cheese, salsa—all work great
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ pounds skinless, boneless chicken breast meat – cubed
2 green onions, chopped
⅛ cup red wine vinegar
½ lime, juiced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon ground black pepper
10 (6-inch) flour tortillas
1 tomato, diced
¼ cup shredded lettuce
¼ cup shredded Monterey Jack cheese
¼ cup salsa
Directions
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Sauté the cubed chicken in a medium saucepan over medium‑high heat until tender, about 15 to 20 minutes.
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Add the chopped green onions, red wine vinegar, lime juice, minced garlic, dried oregano, sugar, salt, and pepper. Simmer over low heat for 10 minutes.
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Meanwhile, heat an iron skillet (or heavy pan) over medium heat. Warm each flour tortilla: place one in the pan, heat, then flip to warm the other side. Repeat for all tortillas.
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To assemble: fill each warmed tortilla with the lime‑garlic chicken mixture, then top with diced tomato, shredded lettuce, Monterey Jack cheese, and salsa.
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Serve immediately while the tortillas are warm and the fillings fresh.
Servings and timing
Servings: Makes about 10 tacos
Prep time: ~20 minutes
Cook time: ~30 minutes
Total time: ~50 minutes
Variations
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Swap flour tortillas for corn tortillas or for a low‑carb wrap
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Add a splash of hot sauce or red pepper flakes for extra heat
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Substitute shredded rotisserie chicken to cut down cooking time
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Top with avocado slices or guacamole for creaminess
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Use shredded cheddar or a Mexican-blend cheese instead of Monterey Jack
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Mix in chopped fresh cilantro for an herbal lift
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Add a squeeze of fresh lime over the top just before serving for extra brightness
Storage/Reheating
Storage: Store leftover chicken mixture in an airtight container in the refrigerator for up to 3–4 days. Keep tortillas separate and toppings fresh.
Reheating: Warm the chicken mixture in a skillet over medium heat until heated through, or microwave covered for about 1–2 minutes depending on portion size. Warm tortillas in a dry skillet or microwave briefly wrapped in a damp paper towel.
Assemble fresh after reheating for best texture—avoid storing assembled tacos for long, as tortillas may get soggy.
FAQs
What kind of chicken breast should I use?
You should use skinless, boneless chicken breast meat, cubed. The recipe calls for about 1 ½ pounds.
Can I use chicken thighs instead of breasts?
Yes — chicken thighs work well and offer a richer flavor. Just ensure they’re boneless and fully cooked.
Can I scale the recipe up or down?
Absolutely. Simply adjust the ingredient quantities proportionally while keeping the preparation steps the same.
Is it okay to skip the vinegar or lime juice?
It’s best not to skip them—they provide the acid that balances the dish. If necessary, substitute with lemon juice or another mild vinegar.
What toppings work best?
Tomato, shredded lettuce, shredded cheese, and salsa are classic, but avocado, sour cream, cilantro, and pickled onions also work beautifully.
Can I make this in advance?
Yes, the chicken mixture can be made ahead and refrigerated or frozen. Just reheat and assemble with fresh toppings before serving.
How do I keep the tortillas from becoming soggy?
Warm the tortillas just before serving and assemble tacos right before eating to maintain texture.
Can I make this gluten-free?
Yes, simply use gluten-free tortillas and ensure all other ingredients, like salsa and seasonings, are certified gluten-free.
What side dishes pair well with these tacos?
Great options include Spanish rice, black beans, corn salad, chips and salsa, or a fresh green salad.
Can I add vegetables to the chicken mixture?
Definitely. Sautéed bell peppers, onions, or even zucchini can be added for more texture and nutrition.
Conclusion
Flavorful, straightforward and satisfying, these lime chicken soft tacos deliver a bright, tangy twist on the classic taco. With minimal prep and flexible toppings, they’re perfect for dinner with friends, family, or an easy weeknight meal. Give them a try and enjoy the fresh, vibrant taste of lime‑garlic chicken wrapped in a warm tortilla.
Lime Chicken Soft Tacos
These lime chicken soft tacos are bursting with fresh, zesty flavor and are quick and easy to make. Marinated chicken is sautéed and served in warm tortillas with toppings like lettuce, cheese, and tomatoes, making it a perfect weeknight dinner.
- Prep Time: 40 mins
- Cook Time: 10 mins
- Total Time: 50 mins
- Yield: 10 tacos
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
- 1 1/2 pounds skinless, boneless chicken breast meat – cubed
- 1/8 cup red wine vinegar
- 1/2 lime, juiced
- 1 teaspoon white sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 10 (6 inch) flour tortillas
- 1 tomato, diced
- 1/4 cup shredded lettuce
- 1/4 cup shredded Monterey Jack cheese
- 1/4 cup salsa
Instructions
- Place cubed chicken in a bowl and mix with vinegar, lime juice, sugar, salt, pepper, green onions, garlic, and oregano. Cover and marinate in the refrigerator for at least 30 minutes.
- Heat a skillet over medium heat and cook the chicken mixture for about 10 minutes, or until the chicken is cooked through and juices run clear.
- Warm the tortillas in a dry skillet or microwave.
- Fill each tortilla with the cooked chicken, then top with diced tomato, shredded lettuce, Monterey Jack cheese, and salsa.
- Serve immediately while warm.
Notes
- Marinate the chicken longer for deeper flavor.
- Use corn tortillas for a gluten-free version.
- Feel free to add avocado or sour cream as toppings.
- Leftover chicken can be used in salads or burrito bowls.
Nutrition
- Serving Size: 1 taco
- Calories: 190
- Sugar: 1g
- Sodium: 370mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 40mg
