Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?


Chicken Tacos    HT  MC  Mexican 20mins plus marinating


Serves 4   Hot  Poultry  Main Course  Mexico  Nth America North American



4 boneless Chicken Breasts, skinned

2 tbsp Lime Juice

1 Onion, chopped

2 Garlic Cloves , crushed

1 tbsp Olive Oil

1/2 teasp Ground Cumin

Salt and Black Pepper

1 Large Tomato, chopped

1 tbsp freshly chopped Coriander

1 teasp Lemon Juice

12 corn Tortillas

To Serve

Fresh Salsa

Shredded Lettuce


1. Place the chicken breasts in a dish and sprinkle with the lime juice. Cover and marinate for up to 12 hours. 


2. When ready to cook, preheat the oven to 140C, 300F, Gas Mark 1.  


3. Stack the tortillas, wrap in aluminium foil and place in the oven to warm through.


3. Heat the olive oil in a large frying pan, add the onion, and garlic and sauté for 5 minutes, or until just tender. 


4. Meanwhile, cut the chicken into 6mm/1/4-inch pieces. 


5. Stir in the chicken pieces into the frying pan, season with the cumin, salt, and black pepper and cook for 5 minutes, stirring from time to time minutes,  until the chicken is opaque and cooked through. 


6. Add the chopped tomato, coriander and the lemon juice, mix well then remove from the heat and transfer to a warm serving dish.


7. To serve -  place the chicken, salsa, lettuce and tortillas in the centre of the table and allow each diner to help themselves, placing a small amount of chicken, salsa and lettuce on a tortilla and rolling it up to eat.



More Chicken Recipes  |  General Prep & Cooking Times   |  More Mexican Recipes


Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference.   Click here to go to the chart.




Click here to ask a culinary question

More information about this recipe

 Follow us  



Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos ©