Summertime Chicken Tacos
Total TimePrep: 10 min. + marinating Grill: 10 min.
Miscalculated and wound up marinating for a full 24 hours. Not a problem! Served it on regular taco shells. My family decided this was a "keeper"
Just made these for dinner tonight exactly as the recipe states. I thought they were good, and would probably make them again.
Sounds wonderful, about how many limes would I need to make the 1/4 cup? thank you.
For having a handful of ingredients, this recipe packs a punch! I loved the flavor combinations! I used a precooked rotisserie chicken in place of the chicken breasts. After shredding the chicken, I broiled it until browned.
Delicious! And even quicker with some slight changes. Here's what I did differently: Mix marinade in medium size bowl. Cut chicken into very thin strips, about 1/8 of an inch thick. Stir chicken into marinade, cover bowl, and refrigerate for a minimum of 20 minutes. When ready to cook, heat skillet over medium high heat. When skillet is hot, use slotted spoon (to drain off the marinade) to add chicken to the skillet. Spread evenly in skillet and cook without stirring for one minute. Then continue cooking, stirring frequently until cooked through, about 2 more minutes. Cutting the chicken very thin allows the chicken to cook quickly, and absorb more of the marinade throughout each piece. Plus they make nice thin pieces for the tacos.
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This is always a huge hit with my family. I usually pair it with the black bean dip reipe as a side and it makes a wonderful summer lunch or dinner.
so easy! and yummy!
This is by far the best flavored chicken I have ever had. I have very picky eaters in my house and they loved everything about this meal. Thanks so much for sharing this.
My husband and I loved this one! A great light alternative to beef tacos!