It’s been a while since I’ve done one of these, hasn’t it? Do it’s time, particularly since this recipe got my six-year-old’s stamp of approval. He declared that he wanted them to be his birthday dinner, which is high praise indeed! Oh, and it’s really simple to make.
Chili-Lime Chicken Tacos
- 3 – 4 boneless skinless chicken breasts
- 3 tablespoons lime juice
- Chili powder, garlic powder, and cumin to taste
- 1 medium onion
- Taco shells or cabbage leaves
- Toppings as desired
- Cut the chicken into strips.
- In a large container, combine lime juice and spices. Add chicken, toss to thoroughly mix, and allow the chicken to marinate (I did 1 1/2 hours, but I don’t think there’s a hard rule here)
- Preheat a large skillet. Peel and chop the onion and cook until translucent, about 5 minutes.
- Add the chicken to the skillet and cook until no longer pink. That took me about 10 minutes.
Boneless skinless chicken breast runs about 28 calories an ounce, and 1 did 4 ounces per taco for the two tacos I ate – that’s 224 calories. I used flour tortillas at 130 calories per tortilla, so there’s another 260 calories, and about a half ounce of shredded cheddar cheese for another 57 calories. That’s 541 calories in total, dropping to 331 if I’d used cabbage leaves to make a chicken wrap instead.
Clearly, this is a versatile recipe. Use it for chicken burritos instead, or maybe turn the marinade into a sauce and serve it over rice. Have fun with it, and enjoy!