Chicken Tacos

Chicken Tacos


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]

Chicken Tacos

From living on the West Coast for so long I became spoiled. Everywhere I turned there was authentic Mexican food. Good Mexican food is definitely missing here in New York. I don’t care how hard the Mexican restaurants try they just can’t compete with the West Coast. Period!


1 ½ Pounds Skinless & Boneless Chicken Breasts

½ Cup Garlic Lime Marinade (Lime, Chili Powder, Kosher Salt, Pepper)

¾ Teaspoons Ancho Chili Powder

½ Teaspoon Kosher Salt

¼ Teaspoon Freshly Ground Pepper

1 Can Rinsed & Drained Mexicorn

¼ Cup Fire Roasted Salsa Verde

¼ Cup Diced Red Onion

2 Tablespoons Chopped Fresh Cilantro

1 Tablespoon Fresh Lime Juice

8 Yellow Corn Taco Shells

Shredded Romain Lettuce For Garnish

1 Diced Tomato For Garnish

Lime Marinade: ½ Teaspoon Chili Powder, 1 Squeezed Lime, ½ Teaspoon Kosher Salt, ½ Teaspoon Freshly Ground Pepper

In a medium bowl, toss the chicken and marinade together. Set aside. In a medium bowl mix the mexicorn, salsa verde, onion, cilantro and lime juice. Set aside. Heat a stovetop grill pan over a medium heat. Cook the chicken for 4 minutes per side until cooked through. Remove and set aside. Cut the chicken breast into ½ inch pieces and fill each corn tortilla with the chicken. Divide evenly. Top each with 2 tablespoons of the corn mixture ( mexicorn, salsa verde, onion, cilantro, lime juice, salt, pepper & Ancho Chili Powder). Roll up and garnish with lettuce and tomatoes. Serves 2 or 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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