Chicken Tacos with Lime

My son claims the chicken tastes like Tostitos with Lime.

“What did you do to this chicken?!” exclaimed Joe.

Before I answered, I had to pause and check his expression to figure out if he thought I did a “good” thing or a “bad” thing that I did to the chicken.

I couldn’t see his face though because it was too busy devouring his chicken taco.

When Joe came up for air, he said that the chicken tasted like his beloved Tostito chips with lime. I think that’s actually a pretty accurate description.

We went with crunchy tacos for these though soft would be excellent, too. And top them how you like. I used some diced jalapeños, avocado, cilantro, and my favorite organic Emerald Valley Salsa (available refrigerated for a great price in a big tub at Costco and for not-so-great prices in a small tub at most grocery stores). Joe opted for just chicken and a little cheese. There is plenty of flavor to just eat it right out of the pan, too.

Ingredients List

Serves 4-6

  • 2 1/2 lbs skinless, boneless chicken breast (I prefer the 97% rather than the super lean/dry 99% breasts)
  • 1/4 cup red wine vinegar
  • 1/4 cup lime juice
  • 2 tsp white sugar
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 4 green onions, minced
  • 4 cloves garlic, minced (or 4 tsp garlic powder)
  • 2 tsp dried oregano


Cube chicken breasts with a sharp knife. Note, I cube mine pretty small so it fits in the taco shell better.

Heat a Tbsp of peanut oil in a large, deep skillet over medium heat for about a minute. Use your spatula to help thoroughly coat the bottom of the pan.

Add cubed chicken to the pan and sauté for about 20 minutes. I like to spread the chicken out in a single layer, leave it for 5 minutes, then flip it all over at once. Repeat until chicken is cooked through and you can easily split cubes apart with your spatula. I usually break apart any bigger pieces at this point to make sure I have taco friendly chicken pieces.

Meanwhile, in a medium bowl, stir together wine vinegar, lime juice, sugar, salt , black pepper, green onions, garlic and oregano.

When chicken is cooked through, pour sauce over top and toss to coat. Reduce heat and simmer for 5-10 minutes or until liquid is absorbed.

Serve chicken warm in soft or hard taco shells with your favorite toppings.

Recipe modified from original on