How to make Chili Lime Chicken Taco Recipe
Makes 6 tacos
Ingredients:
1 Tablespoon vegetable oil
2 boneless, skinless chicken breasts
1 can chicken broth (14.5 oz)
Juice of two limes (about 2.5 oz)
½ Tablespoon red chili powder
1 Tablespoon dried oregano
Kernels of 1 ear of corn, cut from cob
1 cup Mild Salsa (page 194)
½ head iceberg lettuce, shredded
Fresh cilantro for garnish
Tortillas
Method:
Heat oil in a frying pan over medium heat. Add chicken breasts to pan and cook 3 minutes on each side.
While chicken is cooking, add broth, lime juice, red chili powder, and oregano to Dutch oven, or other large pot that can be covered, and bring to a boil over mediumhigh heat. Reduce to simmer. When chicken is ready, add to liquid mixture and cover. Simmer 10 minutes.
Shred chicken into large pieces using two forks to pull meat apart. Pieces should become nearly submerged by liquid. Cover and cook 5 more minutes. Pull meat apart into smaller shreds, cover, and cook 5 more minutes.
With a slotted spoon, remove chicken to medium mixing bowl and add corn and salsa. Mix.
Serve on tortillas over shredded lettuce and garnish with fresh cilantro.
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| Chili Lime Chicken Taco |
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