Lime Chicken Soft Tacos Recipe

I really like the flavor the recipe give. I usually throw it all in the crock pot and let it go. I then take out the chicken and shred it. It is so yummy and reminds me of a great resturant in Arizona.

Been making this for years! For easy weeknights, I shred some chicken in instant pot (I add lime juice to the pot with chicken broth), marinate it in the red wine vinegar, lime juice, sugar, garlic, salt, and pepper. NO oregano, add fresh cilantro - it does not disappoint. Marinate for 30 minutes or better yet-til the next day. Add the fixings and you’re golden. One of my kids favorites!

After reading all the reviews I followed others' suggestions to double the sauce, and tripled the lime juice. I substituted cilantro for the oregano, using both dried and fresh, added cumin, finely chopped onion, both red & jalapeno peppers as well as a generous "splash" of tequila to the marinade. After marinating the chicken, then sauteing and chopping it up (I sauteed it in thin slices first ) I added the marinade into the chicken and let it simmer together for about 10 minutes. I followed the suggestion from Cindi M for the Baja Cream (1/4 c. mayo, 1/4 c. sour cream, 1 Tbsp. fresh lime juice, + some finely grated lime peel & chill to meld the flavors). It was a great addition, along with finely sliced cabbage, instead of lettuce, chopped tomatoes, grated cheese & salsa. They were a HUGE hit at our house and will be a part of our regular rotation from here on out. Thank you Marissa Wright for the great recipe!

This was an easy recipe and a refreshing change for dinner. I did make a couple changes to the recipe. I first boiled the small cubes of chicken then drained the water and saute the chicken with the remaining ingredients I increased the sauce with 2 limes and omitted oregano for cilantro. I didn't have red wine vinegar on hand so I used apple cider vinegar instead. I added a little extra garlic. I omitted the tomato and the salsa for dietary reasons. I used romaine lettuce finely sliced using mostly the greenest part of the lettuce. This was a delicious and nutritious meal. Thank you!

This is a great base to start with. I made a marinade using the ingredients up to the garnishments by increasing the stated amounts by 4 and then placing the cubed chicken in the marinade for 1 hour. I then poured the entire contents in a sauce pan and sauteed until the chicken was thoroughly cooked. Instead of red salsa I made a mango avocado salsa to replace the red salsa and used mild cheddar cheese. The taste was unbelievable?

I'm not one to leave reviews but couldn't pass on this one! Like LadyJayPee, I substituted Cilantro for the Oregano which was perfect. I tripled the sauce & marinated chicken in 2/3 of it for a couple hours. In the skillet, the sauce thickens/caramelizes which makes the flavor REALLY come out! I removed the chicken, leaving the scrapings from the sauce in pan, added a little olive oil & some remaining sauce with sliced sweet onion and red & yellow peppers and sauteed until slightly browned. Added the chicken back to skillet with peppers and warmed it all together then served on warm flour tortillas with sour cream. Eating it all like this, it did not need salsa or really anything else! The red wine vinegar, sugar and cilantro give it the best flavor. Another reviewer thought it had some kick, but I didn't really think it did. The kick, if any, is from the vinegar so lighten up on that a little if you'd like. Definitely will make again, thanks for sharing!

This was way better than I expected. Ingredients sounded odd but it was really good! Like a few others, I cooked it in the slow cooker. I'm lazy that way, lol. Whisked all the ingredients in the ungreased (yes ungreased!) crockpot (oh I didn't have green onion so I used about 1/4 cup diced brown onion), added the cubed chicken, mixed to coat the meat, then cooked it on low (untouched) for about 3 1/2 hours. I was tempted to add more liquid since it looked dry but not necessary as the chicken juiced up nicely. And, I actually liked the oregano, but maybe it's because I used Mexican oregano? Served with flour tortillas, lettuce, tomato, jack cheese, sour cream and tomatillo salsa. It's a keeper, will make again. Thank you Marissa!

Yum - did as other reviewers suggested - subbed in fresh cilantro for the oregano and used a whole lime. I cooked a whole chicken in the crockpot in advance and then shredded it. Used soft corn tortillas. Had leftover chicken so used in a Tex-Mex soup found on this site the next day. Great recipe - thanks!

Delicious. Doubled the sauce. Also used shrimp (with adjusted cooking time) with this recipe and it was also very good. Everyone had good things to say about the meal.

I made this but remixed it. The red wine vinegar didn’t sit right with my spirit. I used champagne citrus vinegar. Tripled the sauce, used 2/3 as a marinade, added the final 1/3 to the pan at the end with a splash of Mezcal. No oregano. Also didn’t fit right with my spirit. Used cilantro. Added cumin, chipotle chili powder, smoked paprika. 3 stars for the recipe as a starting point. 5 stars for me for my remix on this recipe.

I've been making this chicken for many years and the flavor is phenomenal! My 9 year old gasped last night when I gave him a taste! However, at some point I started just letting whole chicken breasts (cut in half length-wise) simmer in the sauce (doubled, at least the liquid) for 15 minutes, flipped halfway through. Then I chop or shred them and return them to the pan. It turns out soooo juicy. Cilantro and cumin are good additions, too.

I also added some yellow onion, green and red pepper to step one. And smeared refried beans on the tortillas. Wowed the discerning palate hubby 😋

super easy and nice flavor, i just added greek yogurt to have some creaminess and no tomato as it was already in the salsa.

Yes Chef !! Perfecto!!

I added mushrooms to the chicken

This was gone in no time!

Excellent easy recipe. I used pork and that worked just as well as chicken

I've been making this chicken for many years and the flavor is phenomenal! My 9 year old gasped last night when I gave him a taste! However, at some point I started just letting whole chicken breasts (cut in half length-wise) simmer in the sauce (doubled, at least the liquid) for 15 minutes, flipped halfway through. Then I chop or shred them and return them to the pan. It turns out soooo juicy. Cilantro and cumin are good additions, too.

This is a yummy recipe! I marinate the chicken all day in the first nine ingredients. The flavor is so much better! Serve with your favorite tortillas and toppings!

So delicious!! Just added a bit more lime juice.