This chicken tacos recipe is quick and easy – good for those nights you don’t have a lot of time to prepare dinner. Chicken breast is simmered in a lemon-olive oil marinade and then served with salads so that everyone can make their own soft taco.
Every time I have made chicken tacos I have tried out a new marinade. Once I added some jalapeno, fresh onion, red and green peppers, and cilantro to the pan after chicken had simmered for a few minutes. This can be used if you prefer it spicy. Additionally it gave a great cilantro flavour. Even adding olives gives these tacos a different flavour.
In place of the Worcestershire sauce, I have also tried some cumin, coriander powder, chilli powder, crushed red pepper, sea salt, and fresh black pepper. All these marinades taste great….it’s only a matter of preference.
Now, over to one of the chicken tacos recipe……
Ingredients
- 1 lb. skinless, boneless chicken breast halves, cut into bite size pieces
- 1 cup Lemonade
- 2 tbsps. Olive oil
- 1 tbsp. Lime juice
- 1 ½ tsps. Worcestershire Sauce
- ½ tsp. Garlic powder
- ½ tsp. Onion powder
- 1 Bay leaf
- A packet Wheat tortillas
- 1 head Lettuce, shredded
- 2 large Tomatoes, chopped
- Few Olives, chopped
- 1 packet shredded sharp Cheddar cheese
- A jar of Salsa
- 1 container Sour cream
Method
- In a large skillet over medium heat, combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce.
- Season it with garlic powder, onion powder, and bay leaf.
- Simmer the chicken till it is no longer pink, and juices run clear, this will take about 15 to 20 minutes.
- Warm the tortillas in the oven or microwave until soft.
- Cook the chicken fully and transfer to a serving bowl. Place lettuce, tomatoes, olives, cheese, salsa, and sour cream in serving dishes.
- Spoon the cooked chicken into warmed wheat tortillas. Garnish with lettuce, tomatoes, salsa, sour cream and shredded cheddar cheese, if desired.
