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Chicken tacos
This recipe is quick and easy - good for those nights you don't have a lot of time to prepare dinner. Serve with all the extras so that everyone can make their own taco.
Ingredients
Serves: 8
- 450g skinless chicken breast fillets, cut into bite size pieces
- 235ml lemonade, or to taste
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon garlic granules
- 1/2 teaspoon onion powder
- 1 bay leaf
- 1 (12 ounce) package corn tortillas
- 1 head lettuce, shredded
- 2 large tomatoes, chopped
- 225g Cheddar cheese, grated
- 225g prepared tomato salsa
- 225ml soured cream
Method
Prep:20min ›
Cook:20min ›
Ready in:40min
- In a large frying pan 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.
- 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 soured cream in separate serving dishes. Each person can create their own taco, using their preferred ingredients.
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Reviews & ratings
Average global rating:
(309)
Reviews in English (234)
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! - 01 Apr 2007 (Review from Allrecipes US | Canada)
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! - 03 Jan 2002 (Review from Allrecipes US | Canada)
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. - 03 Feb 2005 (Review from Allrecipes US | Canada)
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