These chili lime chicken tacos are easy and full of flavour. Serve them avocado chunks, beans, and drizzle with some lemon and lime yoghurt dressing!
Serves: 4
Ready In: 25 minutes
Ingredients
Chilli and lime chicken marinade:
500g chicken breast, diced
1 lime juice
2 tbsp extra virgin olive oil
1 tsp honey
1 tsp salt
1 tsp chili powder
½ tsp paprika
½ tsp onion powder
½ tsp garlic powder
¼ tsp cumin
¼ tsp coriander
¼ tsp ground black pepper
Taco filling
2 tsp olive oil
1 400g can corn kernels, rinsed
1 400g can black beans, rinsed
1 400g can red kidney beans, rinsed
Salt and pepper to taste
Optional garnishes:
Avocado chunks
Coriander
Lime wedges
Dressing:
8 tbsp plain yogurt
Coriander to taste, thinly sliced
2 tbsp lemon juice
2 tbsp lime juice
1 tsp salt
1 Packet soft taco tortillas
Method
Step 1. Cook Chicken
In a medium-sized bowl, add the chicken and all marinade ingredients, mixing until well combined. Set a large non-stick pan over medium-high heat. Add a splash of olive oil and add the chicken, cooking for 5 minutes, or until golden brown on one side. Flip chicken and reduce heat to medium. Cook for approximately 5-8 minutes or until chicken is golden brown on each side and cooked through. Remove from heat and set aside
Step 2. Combine Filling Ingredients
In a medium bowl, combine drained and rinsed beans, corn, olive oil, adding salt and pepper to taste
Step 3. Make Dressing
In a small bowl add the yoghurt, lemon juice, lime juice, coriander, and mix well, adding salt to taste
Step 4. Assemble
Place chicken and filling in soft taco tortillas. Garnish with avocado chunks, dressing, and serve with lime wedges
Notes:
If meal prepping, to preserve avocado, lightly spray with olive oil
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