Tuesday, October 26, 2010

Lime Chicken Tacos

I've never had a taco that was anything but ground beef. Ever. But for some reason, I just had a vision of a chicken taco in mind for about a week and then I decided I HAD to try to make them.

Anything with a corn tortilla is good for our family because Derek can eat them! And let me tell you...he sure can eat these! He is 2 1/2 and he ate FOUR whole tacos for dinner when I made these! The girls each at THREE! So, needless to say, these will become a staple meal at our house!!!!

I got the recipe from here, and tweaked it just a tiny bit!

Lime Chicken Tacos (WEMP-Free!)

1 1/2 pounds chicken pieces (with skin and bone)
olive oil
rotisserie seasoning, if desired
1/8 cup white wine vinegar
1/2 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
dash cumin
10 corn tortillas
cooking oil
1/4 cup shredded lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup salsa
1/4 cup sour cream (or dairy-free sour cream)

1. Preheat oven to 400 degrees. In large baking dish, lay out chicken pieces and coat each one with a bit of olive oil. Sprinkle some rotisserie chicken seasoning on them, if desired. Bake for about 40 minutes, or until fully cooked through and no longer pink. Remove chicken from pan and allow to cool enough to touch the chicken with your hands.
2. Pull chicken off of bones (removing skin), and put into a large skillet, over medium heat. Add vinegar, lime juice, sugar, salt, pepper, cumin, green onion, garlic, and oregano. Simmer for about 10 minutes.
3. Meanwhile, in small skillet, heat about an inch of cooking oil over medium-high heat. Once it's just under a boil, add corn tortillas, one at a time. Cook for about 20 seconds on one side, flip over, cook for about 15 seconds, fold in half and cook for about 10 seconds on each side.
4. Serve tacos with cheese, lettuce, salsa, and sour cream (dairy-free, if needed), if desired.

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