top of page
Emily Jacobs

Chicken Tacos with Lime Crema



We love Taco Night in my house! Whether you eat your taco in a traditional tortilla or make a plate loaded with rice, beans, veggies and chicken, it is all delicious! And for the adults in the house I can't pass up the opportunity for a fresh fruit Margarita! I serve the guacamole with air fried chips so this meal is healthy, filling and makes for terrific leftovers for lunch.


Serves 4

  • 2.5-3 lbs chicken breast tenders or chicken breasts cut into 1.5" wide strips

  • Juice of 3 limes

  • 2 tbsp low sodium soy sauce

  • 2 tbsp honey

  • 2 tsp adobo seasoning

  • 1 tsp sea salt

  • 1/2 tsp black pepper

  • 1/4 cup chopped cilantro leaves

Lime Crema

  • 1 cup non fat greek yogurt

  • Zest and juice of 1 lime

  • 1 tsp sea salt

  • 1/2 tsp black pepper

  1. Dry off chicken and add chicken to a resealable bag

  2. To make marinade whisk all ingredients together and pour into bag with chicken. Refrigerate for at least 2 hours, up to 6 hours

  3. To make crema mix all ingredients together, cover and refridgerate

  4. Remove from fridge 20 minutes before you are ready to cook

  5. You can either cook the chicken on a grill, grates rubbed with oil so it doesn't stick, heated to medium high for about 3-5 minutes per side.

  6. Alternatively you can heat a large skillet to high, add just enough olive oil to coat the pan and sear chicken about 5 minutes per side until cooked through and crispy on the outside. Do not crowd the pan, make sure to cook chicken in batches.

  7. Serve in a corn tortilla with guacamole, some sliced radish and topped with Lime Crema

  8. Suggested accompaniments- whole grain rice, black beans, radish salad, guacamole and air fried chips




4 views0 comments

Recent Posts

See All

Comments


bottom of page