Description

Craving a zesty, fresh meal that’s quick enough for a weeknight but bursting with vibrant flavors? What if you could create soft tacos filled with tender, lime-infused chicken in just 40 minutes? Say hello to Lime Chicken Soft Tacos! This lively recipe features sautéed chicken breast cubes simmered in a tangy lime and garlic marinade, served in warm flour tortillas with diced tomatoes, lettuce, Monterey Jack cheese, and a dollop of salsa.

Ingredients

For the Lime Chicken

Skinless, Boneless Chicken Breast Meat (1½ lbs, cubed): Provides lean, tender protein as the taco filling.
Green Onions (2, chopped): Add a mild, fresh onion flavor.
Red Wine Vinegar (⅛ cup): Brings tangy acidity to the marinade.
Lime (½, juiced): Infuses the chicken with bright, citrusy zest.
Garlic (2 cloves, minced): Adds aromatic, savory depth.
Dried Oregano (1 tsp): Contributes earthy, Mexican-inspired flavor.
White Sugar (1 tsp): Balances the acidity with a touch of sweetness.
Salt (½ tsp): Enhances overall flavor.
Ground Black Pepper (½ tsp): Adds a mild, peppery kick.

For the Tacos

Flour Tortillas (10, 6-inch): Serve as the soft, pliable base for the tacos.
Tomato (1, diced): Adds juicy, fresh sweetness.
Shredded Lettuce (¼ cup): Provides crisp, refreshing crunch.
Shredded Monterey Jack Cheese (¼ cup): Brings creamy, mild flavor.
Salsa (¼ cup): Adds a spicy, tangy topping to tie it all together.

Substitutions and Variations

Chicken Breasts: Use chicken thighs for juicier meat, shrimp, or tofu for a vegetarian option; adjust cooking time as needed.
Green Onions: Swap with chives, scallions, or ¼ cup minced white onion for a stronger flavor.
Red Wine Vinegar: Replace with apple cider vinegar, white vinegar, or more lime juice for similar tang.
Lime Juice: Use lemon juice or a mix of lemon and orange juice for a different citrus note.
Garlic: Substitute with ½ tsp garlic powder or 1 tsp roasted garlic for a milder taste.
Oregano: Swap with dried cilantro, Mexican oregano, or 1 tbsp fresh oregano.
Flour Tortillas: Use corn tortillas, lettuce wraps, or whole-wheat tortillas for variety.
Tomato: Replace with pico de gallo, roasted red peppers, or diced avocado.
Lettuce: Swap with shredded cabbage, arugula, or spinach for different textures.
Monterey Jack Cheese: Use cheddar, queso fresco, or vegan cheese for dietary needs.
Salsa: Substitute with hot sauce, guacamole, or sour cream for a different topping.
Vegetarian Option: Replace chicken with tofu, tempeh, or sautéed mushrooms; ensure salsa is vegan.
Gluten-Free: Use gluten-free corn tortillas or lettuce wraps; ensure salsa is gluten-free.

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Instructions

Sauté the Chicken:
- In a medium saucepan, heat 1 tbsp oil (optional, not in original recipe) over medium-high heat.
- Add 1½ lbs cubed skinless, boneless chicken breast and sauté until tender and cooked through, about 15–20 minutes, stirring occasionally.
- Tip: Cube chicken into ½–1-inch pieces for even cooking; ensure chicken reaches 165°F (74°C) internally.
Simmer with Marinade:
- To the cooked chicken, add 2 chopped green onions, ⅛ cup red wine vinegar, juice of ½ lime, 2 cloves minced garlic, 1 tsp dried oregano, 1 tsp white sugar, ½ tsp salt, and ½ tsp ground black pepper.
- Stir to combine, reduce heat to low, and simmer for 10 minutes to meld flavors, stirring occasionally.
- Tip: Mince garlic finely for even distribution; taste and adjust salt or lime juice for balance.
Warm the Tortillas:
- Heat a cast-iron skillet or non-stick pan over medium heat.
- Place one 6-inch flour tortilla in the pan, warm for 15–20 seconds, then flip and warm the other side for 15–20 seconds. Repeat with remaining 9 tortillas.
- Keep warm in a clean kitchen towel or foil.
- Tip: Warm tortillas in batches or use a microwave (stack with damp paper towels, heat for 30 seconds) for speed.
Prepare the Toppings:
- Dice 1 tomato, shred ¼ cup lettuce, and measure ¼ cup shredded Monterey Jack cheese and ¼ cup salsa.
- Place toppings in small bowls for easy assembly.
- Tip: Dice tomato just before serving to keep it fresh; use pre-shredded lettuce for convenience.
Assemble the Tacos:
- Place a warm flour tortilla on a plate.
- Spoon about ⅓ cup of the lime chicken mixture down the center of the tortilla.
- Top with a pinch of diced tomato, shredded lettuce, Monterey Jack cheese, and a drizzle of salsa (about 1 tsp each per taco).
- Fold or roll the tortilla and repeat with remaining tortillas.
- Tip: Don’t overfill to prevent tearing; serve immediately to keep tortillas soft and warm.
Serve:
- Arrange tacos on a platter or individual plates, serving 1–2 tacos per person.
- Offer extra salsa, lime wedges, or optional garnishes like cilantro or avocado slices on the side.
- Pair with Mexican rice, refried beans, or a cold cerveza for a complete meal.
- Tip: Serve with napkins for messy, delicious bites; keep extra tortillas warm for second helpings.