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Chicken Tacos

Chicken Tacos

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
caliboo

caliboo

This recipe is quick and easy - good for those nights you don't have a lot of time for dinner preparations.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 401 kcal
  • 20%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 30.3g
  • 10%
  • Protein:
  • 24.9 g
  • 50%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 435 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. In a large skillet over medium heat, combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce. Season with garlic powder, onion powder, and bay leaf. Simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes.
  2. Meanwhile, warm the tortillas in the oven or microwave until soft. When chicken is fully cooked, transfer to serving bowl. Place lettuce, tomatoes, cheese, salsa, and sour cream in serving dishes. Each person can create their own wrap, using their preferred ingredients.
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Reviews

DaraLeigh1977
414

DaraLeigh1977

4/1/2007

Based on some of the reviews here I made some changes. In place of the Worcestershire sauce, which I really only like on beef, I used some cumin, corriander, chili powder, crushed red pepper, sea salt, and fresh black pepper. I also used fresh lemonade, (real lemons juice, simple syrup and water) and a lot of lime juice. I marinated the chicken in the lemon/lime juice for an hour, and I also simmered it until there was very little liquid left, like others have mentioned. My family really enjoyed it. Although I made some changes, the recipe was a great starting out point. Thanks!

mommaof4
226

mommaof4

9/11/2003

Added some jalepeno, fresh onion, red and green peppers, and cilantro to the pan after chicken had simmered for a few minutes. It gave it some kick and a great cilantro flavor- even better the next day! If no sour cream is on hand cream cheese is just as tasty!

RogueOnion8
202

RogueOnion8

2/6/2005

Delicious. I made only a few changes. I used 3 - 10.5 oz. cans of white meat chicken instead of breasts. I prefer the canned chicken in mexican food because it breaks apart easier. I added a small chopped yellow onion to the marinade. I used hard taco shells instead of tortillas but next time i will use tortillas. I also cooked the marinade until all of the fluids had cooked off. In the future I think I won't use an entire head of lettuce as I had way too much leftover. Great recipe Tara.

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