Best chicken tacos Ive ever had! I've made them 4 times already!
The marinade is slap-yo-mama good. It has so many good things going on with it. Also used the same marinade with shrimp minus the lime ('cause lime cooks the shrimp, don't want a ceviche). Also, for authentic eating, I used corn tortillas, topped it with cilantro, minced unyun, and a squirt of lime juice. This is a keeper.
The only reason I give it 4 stars is because I didn't try it (I'm a vegetarian). It was clearly a winner with 4 boys aged 7-10 and 44 years old. They devoured it and my "picky eater" commented on the sweetness/tanginess of the lime. I only marinated for 3 hours and didn't measure anything but used all liquids/spices included in the recipe. I'll definitely make this again and actually measure and wait overnight. I'm not the best about pre-planning!
I thought this recipe was good, not great. I wish it would have had more heat or something to give it that "taco" flavor. Wasn't Mexican enough for me. I felt the garlic was a bit overpowering. On a good note, the chicken was tender. I think this recipe would be better on an alfredo pasta.
This recipe was wonderfully easy and scarfed down by my picky eaters! I followed the directions as written (marinated for 8 hours) but cooked the chicken on the stove instead of on the grill. I would definitely recommend using Turning Corn Tortillas Into Taco Shells instead of store-bought taco shells as the homemade version definitely upped the yum factor. Will definitely make again and will likely add to my regular meal rotation. Thanks! UPDATE: I've also made these only marinating for 1-2 hours and the meat still turned out very tasty : )
This was easy AND delicious! I sliced the chicken, tossed everything into a plastic bag to marinate, and dinner prep was done for the day. I ended up pan frying the strips (like fajitas) instead of grilling, but it was wonderful. I didn't need additional oil as the chicken was already coated. The lime flavor just sparkled. The cumin was a strong presence & if someone doesn't care for that smokey flavor they might reduce the amount a bit. We loved it as is. I served in flour tortillas with all of the normal taco options to add individually (pico de gallo, mexican creama, tomatoes, onions, shredded cheese and lettuce.) I served the tacos with Mexican Rice & Avocado Salad With Tomato Relish. I will be repeating this meal. Made for the Diabetes Awareness Tag Game.
This makes the second time I have made this and my whole family loves these. The flavor of the chicken would be great in other things as well.
I made this for PAC, spring 08. I marinated this over night. We ate all but one breast in tacos and use the leftover for a dinner salad the next day. It was very good. Fresh lime is the key, I think. I'm looking forward to making this a lot this summer. Thank you for sharing a great, easy recipe.
I made this chicken for a bbq with about 30 people, and everyone raved about it. It was very moist and tender with great flavor. I made the marinade the night before, then first thing in the morning poured it over the chicken so it would have a good eight hours to develop (I didn't want to marinate it too long since I seem to recall reading that an acidic juice can start to disintegrate the meat). This was served with Chipotle Roast for Tacos & Sandwiches, Smokey Black Bean Chipotle Dip, Mexican Rice, Very Low-Fat Black Bean And Corn Salad, Mexican-Style Fruit Salad and Wholly Guacamole. This one is a keeper for sure!
Wow! This was a goooood recipe! I didn't marinate at all, but used some leftover chicken from another meal (it had already been marinated in that recipe). I used the sauce from your Fiesta Chicken for a really great combination along the lines of a chalupa from Taco Bell. Anyway...my family loved these! *Made for ZWT3 Family Picks*