Here is a great recipe that will get dinner on the table in less than an hour with delicious chicken tacos!
I did something different with the sour cream in this recipe.
There is a taco restaurant in my town that has the best lime sour cream. If I had it my way, I’d eat there every day. The food is seriously. that. good! But, my budget said I really should learn to make my own lime sour cream.
So, here we are with Lime Vitality sour cream atop a bed of romaine lettuce, seasoned shredded chicken, Mexican blend cheese and cucumbers in a soft flour tortilla.
Let me tell you how this all came together and you can print the recipe at the bottom of this post.
Here are the things you need to make this recipe a success:
- 4 frozen chicken breasts, thawed just before cooking
- Tone’s chicken base or any of your favorite chicken stock
- 1 Old El Paso soft shell/hard shell taco kit
- 16oz sour cream
- Lime Vitality essential oil (or 1 fresh lime)
- dried dill
- salt and pepper
- white vinegar
- Mexican blend cheese
- 2 large cucumbers
- romaine lettuce, finely chopped
- salsa of choice (optional)
- black beans (optional)
- saffron rice (optional)
- tomatoes (optional)
I buy the organic frozen chicken from Sam’s Club because it is individually packaged which makes it easy to grab just the right amount of chicken for dinner.
I started with 4 cups water and 1 1/2 tablespoons Tone’s Chicken Base. I let the water and chicken base come to a boil before putting in the thawed chicken. I used 4 individually wrapped chicken breast and pierced them with a fork before putting them in the pan.
I let the chicken simmer in the liquid on the stove on medium heat to cook which took about 10 minutes. Make sure to keep checking the liquid level so your pot does not run dry.
Once the chicken juices ran clear, I drained the pan and threw the chicken into my Kitchen Aide mixer bowl and used the beater blade to shred it. If you don’t have a mixer you can shred the chicken with two forks.
TIP: If you have a mixer and use this method to shred chicken, you will save a ton of time. This method shreds perfect chicken for chicken salad, buffalo chicken dip, chicken tortilla soup and chicken tacos.
Four chicken breasts totals about 3 1/2 cups of shredded chicken.
Next, making shredded chicken taste like chicken tacos.
Add your shredded chicken back to the pan. We used an Old El Paso hard and soft shell taco kit that includes salsa and taco seasoning along with the corn and flour tortillas. I used a whisk to blend 1 1/3 cup of water with the seasoning pack before pouring the blend over the chicken.
When you pour the seasoning liquid over the chicken it will absorb quickly. You will want to reduce the heat in your pan to low because at this point the chick is fully cooked and you are just looking to keep it at a good temperature while letting the flavors settle before serving.
On to the Lime Vitality Sour Cream…
I bought the 16oz Walmart brand sour cream for this recipe and used 8 ounces for this recipe and left the other 8 ounces for regular sour cream on tacos. As it turns out, I should have used the whole 16 ounces because my kids wanted seconds and thirds.
Separate out 8 ounces of sour cream in to a glass bowl. Any time you are working with essential oils and food, you will want to use glass or stainless steel bowls or cups.
Add to the 8 ounces of sour cream:
- 2 drops Lime Vitality essential oil (or the juice of 1 lime)
- a pinch of salt and pepper to taste
- 1/4 teaspoon white vinegar
- 1/2 teaspoon fresh dried dill
An additional ingredient would be garlic powder for a more robust flavor or a pinch of paprika for spice.
Mix well with a fork or small whisk until all ingredients combined. Do a quick taste test to see if you need more Lime Vitality. I used an extra drop because I love the lime flavor and a pinch more of salt. You can then put the bowl in the fridge to chill until read to serve.
TIP: There is a small hole in the middle of the Lime Vitality bottle. If you look closely around the rim there is a smaller hole where the essential oil will come out in drops. Be careful to add essential oils as they will come out of the bottle quickly.
TIP: If you are worried about overpowering your recipe with essential oils, use a toothpick instead. Dip the end of the toothpick in the essential oil bottle and then stir in to the sour cream. A small bit of essential oil goes a long way with recipes!
The taco restaurant I was telling you about earlier is the place that got me hooked on putting cucumbers on my chicken tacos. One day I ordered from that restaurant and they asked me what toppings I wanted. I told them to surprise me and put whatever is good on there. I got cucumbers with lime sour cream and it was delicious!
If you are using garden cucumbers you will need to remove the skins. If using hot house cucumbers, you can simply dice them with the skins on.
Dice cucumbers in to small pieces, put in a bowl and put back in the fridge to remain cold until ready to serve.
A few extra ingredients I used in this recipe.
Romaine Lettuce: I used fresh romaine lettuce and did a rough chop in to about half inch strips.
Black Beans: I used a can of organic black beans from Walmart. I put them in a glass bowl, put in the microwave for 5 minutes and had them ready to serve alongside the other toppings.
Yellow Saffron Rice: I used a Mahatma Saffron Yellow Seasonings & Rice package to prepare rice to either put in the tacos or on the side. I prepared using the directions on the back of the package.
Tomatoes: I didn’t have any on hand when making this recipe but they would be a great addition. Use fresh tomatoes with a fine chop to add as a topping to your chicken tacos.
Salsa of Choice: We used the Harris Teeter brand “Cantina Salsa” to put on our chicken tacos just before serving.
Building your chicken tacos…
Layer up all of the above ingredients on either a hard or soft shell taco and enjoy!
Have you tried this recipe?
Leave me a comment below and tell me what you loved, disliked or did differently!