Chicken, Lime, and Cilantro Tacos
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 594, total fat 35 G., saturated fats 7 G., proteins 28 G., carbohydrates 45 G., fiber 6 G., cholesterol 114 mg, sodium 630 mg, sugar 2 G.
Calories 594, total fat 35 G., saturated fats 7 G., proteins 28 G., carbohydrates 45 G., fiber 6 G., cholesterol 114 mg, sodium 630 mg, sugar 2 G.
The star of this recipe is the Mexican cilantro-lime vinaigrette. It serves two purposes in chicken tacos. First, it marinates the juicy chicken. Second, it transforms ordinary sour cream into a distinctive sauce. The tacos are infused with the fragrant aroma of cilantro and the refreshing citrus note of lime. Pair them with other popular toppings (lettuce, red onion, radishes, guacamole) and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of skinless and boneless chicken thighs
- 2/3 cup Mexican cilantro-lime vinaigrette
- 1/4 cup sour cream
- 1 tbsp. vegetable oil
- 16 corn tortillas
- Shredded lettuce, diced red onion, thinly sliced radish, guacamole and cilantro leaves, for serving
We recommend
Recipes with similar ingredients: chicken thighs, lime, cilantro, guacamole sauce, sour cream
Cooking the dish according to the recipe:
- In a large bowl, season the chicken with salt and black pepper. Then add 1/2 cup of the cilantro-lime vinaigrette. Marinate for 10 minutes.
- Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken along with the marinade and cook until lightly browned and cooked through, about 7 minutes per side. Transfer to a cutting board and shred. Season with salt to taste.
- Meanwhile, combine the sour cream with the remaining 2 tablespoons of vinaigrette. Heat the tortillas according to package directions. Stack 2 tortillas, top with the chicken, garnish with cilantro and lime sour cream, and any toppings of your choice.
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