Lime Cilantro Chicken Tacos

Kitchen Tested
  • Yield 4 servings

Rotisserie chicken gives you a jump-start on an easy dinner with Tex-Mex flair.

chicken tacos
Mark Boughton / styling by Teresa Blackburn


1/4 cup fresh lime juice
1 teaspoon grated lime rind
1 teaspoon reduced-sodium soy sauce
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
2 1/2 cups roughly shredded rotisserie chicken
8 -- (6-inch) corn tortillas
2 tablespoons olive oil
2 medium red onions, sliced
1 -- red bell pepper, sliced
1 -- yellow bell pepper, sliced
2 cloves garlic, minced
1/2 teaspoon kosher salt
-- Coarsely ground black pepper
2 sprigs fresh cilantro


  1. Preheat oven to 325F.
  2. Whisk together lime juice and rind, soy sauce, cilantro, and cumin in a large bowl. Add shredded chicken; toss.
  3. Wrap stacked tortillas in foil, and place in oven to warm.
  4. Heat olive oil in a large skillet. Add onions and peppers; sauté over high heat until browned, about 12 minutes. Add garlic, salt and pepper; cook 2 minutes.
  5. Spoon chicken mixture and bell pepper mixture down center of each tortilla. Add cilantro sprigs.

Recipe by Laraine Perri.



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