Juicy, authentic taste in Mexican Chicken Taco Recipes....

Chicken Taco Recipes are most delicious when you use lime splashed chicken married in tomato, avocado, lettuce, shredded cheese and salsa served on a bed of soft fresh tacos.

Preparation Time 20 minutes

Cooking Time 40 minutes, if you make you tortillas it will take 30 minutes more

Serves 10

juicy chicken taco

Ingredients for Chicken Taco Recipes

  • 1 ½ pounds boneless, skinless chicken breast, diced into 1/2-inch chunks
  • 1/4 cup extra-virgin olive oil
  • 3 yellow and green onions minced
  • 5 garlic cloves, minced
  • 1 chili, sliced thin
  • 1/8 cup red wine vinegar
  • 1 teaspoon lime juice
  • 1 teaspoon white sugar
  • Salt and freshly ground black pepper
  • 1 tablespoon sweet paprika
  • 1 teaspoon dried oregano
  • 10 flour tortillas
  • 1 tomato, diced
  • 1 avocado, diced
  • 1/4 cup shredded lettuce
  • 1/4 cup of your cheese shredded
  • 1/4 cup salsa
  • Preparation for Chicken Taco Recipes

    1. Using oil, saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add the onions, garlic, chilli, vinegar, lime juice, sugar, salt, pepper, paprika, oregano and sauté until the onion has softened, for an extra 10 minutes.

    You can buy tortillas and preheat them in the warmer or you can make your own Totillas, it's easy!

    Ingredients for tortillas

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon vegetable shortening or lard
  • 3/4 cup warm water
  • Directions for tortillas

    Whisk the flour, salt, and baking powder together in a mixing bowl. Add vegetable shortening or lard. Or use a combination of half lard, half shortening. You can use a fork or a pastry cutter to cut in the shortening or just use your hands.

    Next add the warm water a little at a time until your dough is soft and not sticky. You do not need very hot water. Place dough on a lightly floured surface and knead for a few minutes until smooth and elastic.

    Divide the dough into 12 equal pieces and roll each piece into a ball. Let them rest for at least 5 minutes, or longer if you like to absorb the ingredients, especially the baking powder. Preheat a large skillet over medium to high heat. Use a well-floured rolling pin or palote to roll a dough ball into a thin, round tortilla. When rolling the dough, lay the palote in the center of the dough ball and roll up, center and roll down.

    Place your tortilla into the hot skillet, and cook until bubbly and golden, flip and continue cooking until golden on the other side. You can place the cooked tortilla in a tortilla warmer, while you continue rolling and cooking the remaining dough.

    Serve chicken mixture in warm tortillas topped with tomato, avocado, lettuce, cheese and salsa.


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