Meals & sides

When life hands you limes, make lime chicken street tacos

One thing professional bakers are good at that I clearly am not is buying appropriate amounts of ingredients for large-batch baking — unlike me, who has a pantry full of limes even after serving Key Lime Cheesecake with Patrón Sauce to 230 guests.

And although margaritas would be the no-brainer, I’m-a-mom-let-me-drink way to use up the extras, I squeezed their zesty little selves into two fresh, flavorful chicken dishes. Before filling a large bowl with Chicken Black Bean Salsa, we enjoyed Lime Chicken Street Tacos for an entire weekend. Can YOU resist a soft corn tortilla warmly blanketed around tender shredded chicken, melty cheese, and the warming taste of cumin? Me either.

cilantro lime chicken tacos

The inspiration for these came from Taste of Home Lime Chicken Tacos. I’ve followed the recipe exactly a few times and loved them. But this time I wanted to use soft corn tortillas and I wanted to throw in crispy peppers and red onions, and use fresh red tomatoes instead of using salsa. Now that I’ve become a cumin addict thanks to Beer Chili Spaghetti, you’ll find a warm, smoky heat to these as well. You can take or leave any of the ingredients, and you can add your own favorite traditional Mexican toppings.

Technically, street tacos should be wrapped in two soft corn tortilla shells. [Unlike pictured above.] That way, you won’t need to eat them hovering over the kitchen sink.

You’ll like making these on Saturday mornings because if you pop the chicken in the crockpot right when you get up, these tasty tacos will be ready for a late lunch. (That is, if you weren’t partying like it’s 1999 the night before.) Once you have the chicken in the crockpot you can dice up the tomatoes, jalapeño pepper, red onion, and cilantro and shred the cheese for the garnish. At that time if you want, you can go back to bed.

Once the chicken is done, you’ll take it out of the crockpot and shred it.

Shredded chicken for tacos

Then, you’ll toss on your frozen corn and diced tomato and jalapeño. I also dash on more cumin and onion salt. Slide it all back into the crockpot. Pour the remaining 1/4 cup lime juice over the chicken and vegetables and stir thoroughly. Put the lid back on and cook on low for 30 minutes until everything is hot.

shredded chicken with veggies

You’ll find many ways to use the red onion and cilantro sauce. I like it on my favorite tortilla chips, nachos, and on scrambled eggs.

red onion cilantro lime juice


Serve with margaritas, mojitos, or my new favorite ice-cold adult beverage, Cayman Jack hand crafted margaritas.

Lime Chicken Street Tacos


  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon onion salt
  • 1 cup frozen corn
  • 2 pounds boneless, skinless chicken breasts
  • 3/4 cup lime juice, divided into (3) 1/4 cup portions (I used approximately 16 small Persian limes which was most of a 2-pound bag. Ten or twelve large, regular limes would give you approximately 3/4 cup. Or, you can use bottled lime juice.) If you don't want to make cilantro and red onion sauce, you can omit one of the 1/4 cups of juice.
  • 1 tomato, diced
  • 1 jalapeño pepper, finely diced
  • 24 soft corn tortillas
  • 1/2 large red onion, finely diced
  • 1/2 cup chopped cilantro
  • sea salt to taste
  • 2 cups shredded cheese, Monterey Jack, Sharp Cheddar, or your favorite cheese


  1. Make the taco filling:

    Place chicken breasts in a crockpot. Combine 1/4 cup of lime juice, chili powder, cumin, and onion salt. Pour over chicken, put the lid on the crockpot, and slowly cook the chicken until cooked all the way through and no longer pink, approximately 5-6 hours.

  2. Remove the chicken from the crockpot and place on a plate. With two forks, shred the chicken into pieces small enough to fit in your mouth. If you desire to add a little more flavor, sprinkle a few additional dashes of cumin and onion salt over the chicken.

  3. Dump the frozen corn, diced tomato, and diced jalapeño pepper on the plate with the chicken. Put it all in the crockpot and pour 1/4 cup lime juice over it all and stir. Cover and cook at low temperature for another 30 minutes or until everything is hot.

  4. To serve: place a couple spoonfuls of chicken on a warm tortilla. Top with cilantro and red onion sauce (see instructions below), shredded cheese, and sour cream. Store leftovers in refrigerator.

  5. Cilantro and red onion sauce:

    In a small bowl, combine the diced red onion, chopped cilantro and 1/4 cup lime juice. Add sea salt to taste. Keep refrigerated.


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