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Creamy Cilantro Lime Chicken Tacos

by Joey Firoben featured in Chicken Tacos 4 Ways

Ingredients

for 4 tacos

  • 2 cups
    shredded chicken (250 g)
  • ½ cup
    sour cream (115 g)
  • ½ lime, juiced
  • ¼ cup
    fresh cilantro, chopped (10 g)
  • 3 cloves garlic, minced
  • 1 tablespoon
    olive oil
  • ¾ teaspoon
    salt
  • pico de gallo, or salsa, for topping
  • 4 corn tortillas
    Calories 284
    Fat 15g
    Carbs 13g
    Fiber 1g
    Sugar 1g
    Protein 24g

Estimated values based on one serving size.

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Preparation

  1. In a large, nonstick skillet, heat the olive oil over medium heat.
  2. Toss in the garlic and sauté until fragrant, about 30 seconds.
  3. Add the shredded chicken, salt, sour cream, and lime juice. Mix until the chicken is evenly coated and the mixture has heated through.
  4. Stir in the cilantro and immediately remove from heat.
  5. Pour the chicken mixture into a large serving bowl and toast the tortillas in the seasoned pan, about 3 minutes per side.
  6. Divide the mixture evenly between tortillas, top with pico de gallo, and serve.
  7. Enjoy!
 

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