Tomato and Lime Marinated Grilled Chicken Tacos

These Tomato and Lime Marinated Grilled Chicken Tacos come alive with a marinade of lime juice and pureed tomatoes. A rub of festive chile powder before grilling and finished with a crunch of fresh onion, cabbage and bell peppers, voila, you've got a flavorful and simple taco meal.

Course Main Course Chicken

Cuisine Southwestern Mexican

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 242kcal

Author Lea Ann Brown

Ingredients

2 Chicken breasts bone in, skin on
3 medium tomatoes
1/2 Cup fresh lime juice
1 Cup water
1 teaspoon salt
1 Teaspoon Chile Powder New Mexico or Ancho
2 Tablespoons vegetable oil
1/2 head Red cabbage thin sliced
1 Red bell pepper thin sliced
1 Yellow Bell Pepper thin sliced
1 Sweet onion thin sliced
1/2 cup Sour Cream
5 Tablespoons Homemade Roasted Tomatillo Salsa
Mexican Queso crumbling cheese and chopped cilantro for garnish
12 soft corn tortillas warmed

Instructions

Combine tomatoes, lime juice, water and salt in a blender and puree. Place chicken breasts in a Ziploc bag along with the puree and marinate/brine for 2 hours.
Remove chicken from bag, pat dry, rub with oil and then paprika. Discard marinade. Grill until done. When chicken is cool enough to handle. Remove the meat and cut into chunks for the tacos.
In the meantime prepare the toppings for your tacos. Slice the cabbage, bell peppers and sweet onions.
Prepare the sour cream sauce by combining the sour cream and the Homemade Roasted Tomatillo Salsa.
To serve, warm the corn tortillas. Place pieces of chicken in tortillas. I like to double them up. Each taco consisting of two tortillas. Top with cabbage, bell peppers and onion. Drizzle with the Sour Cream Tomatillo Salsa Sauce. Serve immediately.

Notes

To plate: Thinly slice grilled chicken breasts. Place fillings and chicken slices onto warm tortillas, drizzle with the finishing sauce. Provide a wedge of lime to squeeze over tacos.

Nutrition