I love tacos! If you read my Leftover Breakfast Tacos post a few months ago, then you know I didn’t start eating tacos until I was 25 years old – the year I opened my bake shop! How is this possible you ask? My mom made very inauthentic tacos growing up, and I never liked them. And being from the Midwest, we didn’t have a lot of options for Mexican food… We were usually eating Thai, pizza, Greek, or another type of cuisine that was part of our family or more readily available.
So, since the day I figured out I actually do like tacos… I have been eating them every week. I need to make up for lost time. Delaney knows he can always make me happy by making me tacos. And with Cinco de Mayo coming up, I thought I’d share one of our favorite taco recipes with you. This is a super easy taco recipe, and one that we make on the regular. This recipe is on heavy rotation in our kitchen!
I made these tacos using corn tortillas for this post, but you can also use flour. I make them both ways, but if you’re gluten free then corn is the way to go. I like to use corn when I want multiple smaller tacos, and use the flour to make single larger tacos. The best part about these tacos is the garlic lime chicken. This chicken is so easy and comes together quickly in a skillet on the stovetop. I love the tangy lime chicken in these Garlic Lime Chicken Tacos. Get the recipe below!
Tips for making the best Garlic Lime Chicken Tacos
• While the chicken is cooking, prep the other ingredients such as slicing avocado, dicing the onion, and chopping cilantro.
• A trick to get the perfect amount of sour cream on your tacos is to put it in a piping bag or pastry bag, this way you can drizzle it on top and you get sour cream in every bite.
• If you’re only making tacos for two, you can still prep the rest of the ingredients because that way you can easily prepare leftovers the next day. I just leave the avocado in the shell, but the onions and cilantro stay good in the fridge for a few days and it makes heating up lunch super easy!
• You can use whatever kind of tortillas you have on hand. This recipe is delicious with corn or flour, and I make it both ways frequently.
Garlic Lime Chicken Tacos
Serves 6 to 8
For the Chicken
4 organic large garlic cloves
1 tablespoon avocado oil
1/2 teaspoon organic cumin
1/2 teaspoon organic cayenne
2 teaspoons fine sea salt
1 teaspoon organic black pepper
2 1/2 pounds organic boneless skinless chicken thighs
1/2 organic lime, sliced
For the Tacos
1 organic avocado, sliced
1 organic white onion, diced
Organic cilantro chopped
Organic sour cream
Organic lime wedges
To make the chicken: In a large skillet over medium/high heat, lightly brown the garlic and olive oil.
In a large bowl, add the cumin, cayenne, sea salt, and black pepper and mix together. Coat the chicken in the spice mix. Once the garlic starts sizzling, add in chicken. Then, add in the lime slices.
Once the chicken is browned on one side, about 5 minutes, flip and cover skillet turn down to medium, cook until internal temperature is 160 degrees.
Remove chicken (leaving lime slices in pan) and chop into bite sized pieces.
To assemble tacos: In a skillet over medium heat, add tortillas, 1 to 2 at a time, or whatever fits. Heat for a few minutes, and then flip, just to warm the tortillas.
Add chicken, avocado slices, onion, cilantro, and salsa. Top with sour cream and a squeeze of lime.
High Altitude – Follow the recipe as noted.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!