We love tacos in our house, especially soft ones! What I love most about them is that you can fill them with just about any combination of meat and veggies, and can adjust the spice level to suit everyone’s taste buds. I personally enjoy a lot of spice, but the kids….not so much. For these chicken tacos with lime crema, you can choose a less spicy taco seasoning and of course omit the jalapenos. The ingredients are simple and easy to put together! Great for taco night!
Chicken Tacos With Lime Crema: The Meat
I use thin sliced chicken breasts for this recipe simply because they cook much faster. You could certainly use regular chicken breasts if that is what you have or prefer. Simply toss the chicken in the pan with a little olive oil and cook until brown and cooked through.
Once the chicken has cooked, remove it and shred it on a plate. You could also slice the chicken into thin strips, but I find that it goes further if its shredded.
Chicken Tacos With Lime Crema: The Veggies
Now its time to work on the veggies. If you prefer to use fresh, then by all means do so! But I rarely have time for that. I find it much easier to use frozen (and just as tasty!). Add the frozen veggies to the same pan you cooked the chicken in and sauté until tender.
It Comes Together
Once the veggies have cooked, add the chicken back into the pan. Now its time to season! It doesn’t get any easier than a package of taco seasoning. I like to use the lower sodium to control the salt content. I also love the spicier versions, but use what your family likes. Once the chicken and veggies are all cozied up with the seasoning, its time to assemble the chicken tacos with lime crema!
I love using street taco tortillas because they are easy to hold (especially for young ones). They still hold a good bit of filling!
Warm your tortillas for about 30 seconds in the microwave so they are easier to work with. Then fill with the chicken and pepper mixture. I like to top it off with lime crema (which is just a mixture of sour cream and lime juice/zest). Alternatively, you could use salsa, cheese, or my personal favorite, sriracha! For the finishing touch, throw a few pickled jalapenos on top and its ready for consumption! Yum!
Variations/Substitutions:
Meat: This recipe calls for chicken, but you could easily swap that out for thinly sliced steak. You could even use shrimp if you want to turn it into a seafood taco.
Peppers: I use frozen mixed bell peppers to save on time, but if you prefer fresh that would work well too. Just thinly slice them and proceed with cooking.
Tortilla: You can use any size tortilla here, but you might want to double the filling if you choose a larger size. Whole grain would work here too. If you are more of a crunchy taco eater, then swap out for a traditional taco shell.
Jalapeño: The jalapeños can be omitted if you find them to be too spicy for your family’s taste. You could also use fresh ones if you prefer.
Chicken Tacos with Lime Crema
Ingredients
- 1 lb chicken breasts
- 20 oz pkg frozen peppers and onions
- 1 pkg taco seasoning
- 3/4 c water
- 1/4 c sour cream
- juice and zest of one lime
- 1 pkg street taco flour tortillas
- salt and pepper to taste
- 2 tbsp olive oil
- pickled jalapeños (optional)
Instructions
- Heat olive oil in a medium sized pan over medium/high heat.
- Add the chicken breasts and cook approximately 4-6 minutes per side (depending on thickness). Chicken is done when it reaches 165-170°.
- Remove chicken from pan and shred. Keep warm.
- Heat another drizzle of oil in the same pan and add the peppers and onions. Season with salt and pepper. Sauté until the peppers have softened to desired consistency, stirring frequently.
- Add the chicken back into the pan.
- Add entire package of taco seasoning and water. Stir to combine and remove from heat.
- In a small bowl, combine ¼ c. sour cream and the juice and zest of one lime. Stir to combine.
- Place tortillas on a plate with a damp paper towel and microwave for about 30 seconds to warm.
- Fill tortillas with chicken mixture and top with a drizzle of lime crema. Top with pickled jalapeños.
