Posted by Megan | Chicken, Dinner, Global, Meat, Mexican

There are few recipes that I look forward to more than this one! This is a Will original and one of the many reasons I married the man. This recipe is one that he has been making for me since we first started dating and it’s still as special now as it was almost six years ago. His homemade spice mixture was a mystery to me until he finally decided to make it for the blog, so now it can be known to everyone! The perfect blend of spicy and salty without being overdone, this recipe is a favorite you will return to over and over again. It can be made with chicken or pork and can be adapted with a teeny bit of cornstarch, if you want more of a battered chicken than a juicy chicken. It’s worth the effort to make the pico de gallo in addition to the chicken because you won’t get the same flavor from a store-bought pico, no matter how fresh it may be. And if you run out of meat, this recipe is still good with just the beans, pico and sour cream on the toasted corn tortillas! I’m so excited to finally share one of our best-kept secrets 🙂

Chili-Lime Chicken Tacos (serves 4-6)
Corn tortillas
1 16-oz. can black beans
1 lb. chicken breast
1 tbsp chili powder
1/2 tbsp paprika
1/2 tbsp cumin
1/2 tbsp oregano
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
2 cloves garlic, minced
1 tbsp olive oil
1 tbsp lime juice
Pico de Gallo
4 Roma tomatoes, diced
1 small red onion, diced
1/2 bunch of cilantro, chopped
2 tbsp lime juice
1/2 tsp salt

Mix spices together in a small bowl in preparation. Slice the chicken into thin strips, then sprinkle the spice mixture over meat, rubbing it in as necessary. Place chicken and little bit of leftover spice in a gallon-size bag, then add the two minced cloves of garlic, plus 1 tbsp olive oil and 1 tbsp lime juice. Rub it all together in the bag and marinate for 20 minutes.

Once you have the chicken marinating in the refrigerator, being to make the pico de gallo. Dice your tomatoes, red onion and chop your cilantro. Mix the pico ingredients together and chill for at least 20-30 minutes before serving over tacos.


When the chicken is done marinating, heat a large skillet over medium-high heat. Saute the chicken for 5-7 minutes, until cooked through. In a separate smaller skillet, begin to warm the corn tortillas by simply placing them in the heated skillet and flipping them once they begin to soften and brown (just a teeny bit). Serve chicken first, then black beans and pico de gallo on a tortilla.  Top with sour cream and cilantro, then enjoy!

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