Lime Chicken Soft Tacos

I really like the flavor the recipe give. I usually throw it all in the crock pot and let it go. I then take out the chicken and shred it. It is so yummy and reminds me of a great resturant in Arizona.

On this one, I tripled the sauce and marinated the chicken in 2/3s of it. Omitted the oregano, and added cilantro (a key ingredient!) at the end of sauteeing the chicken. When I sauteed the chicken (strips not cubed), I dumped the marinade and added the last 1/3 of fresh marinade to the chicken as it was nearly done cooking through, which only took a few minutes, not the 20 mins the recipe calls for! I also added a splash of tequila to the chicken while cooking, per other reviewers; was a nice touch! Used white corn tortillas (personal fave), and served with grated colby/jack cheese, chopped tomatoes, & the guacamole on allrecipes.com by Bob Cody, increasing his call for cayenne pepper by at least double. That gave this dish a bite that I think it needed. Would have been too bland for us, otherwise, but it was a nice meal, complete with margaritas!

We thought these were awesome! A refreshing change from regular tacos. Things I did differently - used cilantro instead of oregano, 1 regular onion instead of 2 green, and used the juice of a whole lime instead of 1/2. I cut the chicken in strips instead of cubing it. Used Sargento's 4 Cheese Mexican blend for the cheese. I think you should definitely use fresh lime as opposed to the bottle stuff, if you really want the lime flavor to stand out. (And its not overpowering). Also, this recipe states that it serves 10, that would be 1 taco per person, and who can eat just 1? I think this recipe serves more like 4-5. I love this recipe, it is definitely a unique and cheap dish to make for a large group!

At first I thought the red wine vinegar was strange, but it did add a good flavor. Overall the tacos were really good, but in the future I will omit the oregano- it added an Italian flavor, as some had mentioned. I doctored this up a bunch and added cilantro, extra lime, and served with some sliced peppers and onions which I stir-fried in olive oil and cumin (didn't have lettuce). I think cumin or cilantro are definitely more appropriate seasonings rather than the oregano. We served these with salsa. We'll make these again. **also- I found that after cutting the recipe in half (to serve 5) my husband and I only had a small dinner. I think the full recipe would probably only be enough for 4 people (not 10).

DELISH! The guys I served it to, and myself, thought it was great. Really tasty if you like lime. I loved having tacos with chicken instead of my usual hamburger meat. Instead of cubing the chicken, I boiled the chicken breasts until cooked through and then shredded them. Then I cooked the chicken with the liquids for about 10 minutes, til it had absorbed the flavors. Yum!

Yummy Yum Yum!!!! This was so good and EASY to make!!! I mixed all of the seasoning ingredients in a small bowl while the chicken was sauteing and just dumped it in the skillet and stirred the last 10 minutes of cooking. I used a teaspoon of oil while sauteing the chicken so it wouldn't stick to the skillet and it didn't affect the flavor in anyway. DH and I loved this and so did our 1 yr old! I'm sure my 8 year old would love it too but he was having dinner with his grandparents....too bad he missed out!!!! I used 3 Tbsp of lime juice (bottled kind) and it was delicious!!! I'd recommend this recipe to anyone who wants a nice change from regular tacos! I think I'm going to try these with quesadillas sometimes too! Thanks so Marissa! These were DELICIOUS!!!!!

I love this. I brown the chicken and then dice it and return it to the skillet to finish with the sauce. I don't use oregano. I have used cilantro and a splash of tequila. I use these in tacos with avocado and sour cream. I love these as nachos on the tequila lime tortilla chips. I have even frozen the cooked chicken mixture and it came out beautifully. Everytime I make these I tell my husband how much I love them.

With a few minor changes we really loved these tacos! The things I did differently were: I doubled the amount of sauce and used the juice of 2 limes in it, I omitted the oregano entirely, and I topped the tacos with shredded cheese, shredded (raw) cabbage, diced tomatoes, chopped cilantro and a little bit of homemade Baja Cream (mix 1/4 cup mayo + 1/4 cup light sour cream + 1 tablespoon fresh lime juice + 1/2 teaspoon finely grated lime peel & chill till the flavors meld)..... Some of the reviewers said their chicken didn't have much flavor, but if you double the sauce like I did and cook it for the full time stated in the recipe (so the chicken has a chance to brown to a nice caramel color), then it has plenty of flavor. Soooooo yummy!

As is, I give the recipe 3 stars, we thought it had potential but didn't care for it as is. However over time I've improved it more to my family's liking. I put chicken breasts in the crockpot, add 1/8 cup WHITE wine vinegar, the juice of 2-3 limes, garlic, salt, pepper, sugar, and cumin leaving out the oregano and I use a regular yellow or white onion rather than green onions. I cook it on low until done and shred it up. That way it's a 5 star recipe.

Delicious but be forewarned that it does have a kick to it! A splash of Tequila to the sauce while cooking adds a wonderful flavor.

Thank you for this great change to tacos. Normally I alter the recipe a little but I followed the directions to the tee this time and they were wonderful. Easy to make and a great taste!

This has tons of flavor. The lime really makes these taste incredible. I used cilantro to enhance the flavor. If you like soft tacos, you must try these...thank you Marissa.

I used the same amount chicken,added store taco seasoning,juice from 2 big limes,salt,pepper,half a bunch of cilantro and threw it all in the crockpot on high for 4 hours.Awesome!!!

This recipe was amazing! The only thing I changed was using cilantro instead of oregano and I also doubled the lime for more tang. Amazing! I made it for my very picky Dad and he loved it!

Awesome! An instant family favorite! Even my picky eater will inhale these tacos!!! Don't change a thing with this PERFECT recipe!

Although I changed the recipe a bit, it's a great place to start! I used turkey, reduced the amount to 1lb and sauted the turkey in a small amount of olive oil with fresh ground pepper. I reduced the cooking time to 5-7minutes until cooked through.I also added a 1/4 cup of cilantro and extra lime juice. Wrap your tortillas in foil and put them in the oven at 200 degrees and they will be ready at the same time as the filling. thanks for a new favorite recipe!

This recipe is AWESOME! I sauteed the garlic with a bit of finely diced onion in a tiny bit of oil and then browned the chicken in it before adding the sauce. I quadrupled the sauce (being very liberal with the limes) and let it reduce down which gave the chicken a lovely color and added amazing intensity to the flavor. Whooee it leaves your kitchen smelling all garlicky until the next morning but it sure is worth it! This is my new favorite way to eat chicken.

I was a little leary of adding the red wine vinegar, but it turned out great! I doubled the recipe, to feed 10 of us, (I think the servings are off on this one) I also added a teaspoon of cumin and doubled the amount of garlic. Topped them with tomato, lettuce, cheese and salsa verde! Very good. Thanks for the great recipe.

I've made this several times using leftover grilled chicken breast. I shred and put into my crockpot and simmer on low for about 4 hours. I triple the amount of either red or white wine vinegar and lime juice, use splenda instead of sugar, and cilantro instead of oregano. I've even used the chicken for chicken taco salad. It's a very flavourful dish. Thanks for sharing this wonderful recipe.

Tastes great and is healthy. Instead of cubing the chicken, I cut them into strips. Cooking the chicken for 30 minutes is overkill though. When the chicken is cut up, you just need to cook until browned, add sauce, and simmer for 10 minutes until cooked through. For an easy lunch the next day, I made this into a chicken salad. Instead of soft tacos, you can top the salad with crushed tortilla chips. The lime sauce make an excellent fat free and no fuss dressing. I also use 75% fat free Cabot cheddar. It has great flavor and texture, and you don't miss the fat one bit.

Very good! I threw all the ingredients, including frozen chicken breasts, in the crock pot in the morning. When I returned from work, the chicken was so moist and fell apart on its own.

Great recipe! I followed other user suggestions and added onions and green peppers, cilantro instead of oregano and used a whole lime. Delish! Served on corn tortillas with avocado, cheese, tomato and a greek yogurt sauce (yogurt, jalapeno, cream cheese and cilantro mixture)

Thank you for this great change to tacos. Normally I alter the recipe a little but I followed the directions to the tee this time and they were wonderful. Easy to make and a great taste!

Very good recipe, although I too left out the oregano as it just doesn't belong in a Mexican dish! I had grilled chicken left over from the night before so just heated it through with the other seasonings, lime juice and red wine vinegar...was really tasty (doubled the amount of lime) and I will definitely be making this again! Thanks for the inspiration!

I made this last night and all I could taste was the red wine vinegar and all the oregano. I followed the recipe to a T. It was awful.

These were pretty good tacos but they tasted more like they belonged in a true quesadilla. These are VERY tangy and if you don't love a bit of lime/vinegar kick, they might not be for you.

We have enjoyed this recipe many times, and have improvised several versions. I, often, substitute lime-pepper for the amount of salt and pepper in the recipe ingredients.

I did not care for this recipe. It was dull and had a lifeless flavor. Couldn't even taste the ingredients. I am going to stick with my tried and true way of using Lawry's Taco seasoning. Bland, bland bland!

This was good, and will probably go into the rotation, but it is not without flaws. Just reading the recipe I figured it would be bland, so I upped all of the seasonings by about a half tsp to one full tsp. I also added about 1 tsp each of cayenne and cumin and 1/2 tsp of corn starch. I mixed all of the dry seasonings together (so the cornstarch wouldn't clump up)and also probably tripled the garlic, which I pressed instead of minced. For the liquids, I ended up using the juice of 2 limes and at least 1/4 cup of vinegar. With these changes, it was a flavorful meal and was well liked by the entire family.

These are yummy.

Amazing recipe! So good to break away from the "normal" chicken tacos and try something new! We had them twice already! I added cilantro and sour cream for a topping and used corn tortillas

This recipe always turns out great. I have subsituted fresh chopped cilantro for the oregano and I have made it exactly as written...absolutely yummy! When made as directed, it tastes almost Mediterranean; with the cilantro it tastes really Tex-Mex. I have also served these tacos with a mango salsa recipe from this website and it was an outstanding pairing!

We love this recipe! Simple, subtle flavors really shine here. Great served with all the fixings - sour cream, lettuce, tomato, avocado, cilantro, whatever! Thanks :)

So many 4 and 5 star ratings is a mystery to me. This was not 5 star to us. Meat was not very tasty. We eat a lot of Mexican/Tex-Mex foods and I felt this needed another layer of flavor... so I added fresh cilantro, sour cream, cumin and a little chili powder. Enjoyed it very much after the additions. Also, did not care for "cubed" chicken. Would have been better, in my opinion, with sliced or shredded meat. There is a better blend of taco meat flavors out there... I will keep trying. Sorry.

My family and neighbors love this recipe. I am actually cooking it right now for a pot puck at my husbands command (military). There are a few things I change up, and only because I originally did not have the exact ingredients this called for, but I now make it at least twice a month for Taco Tuesday. Here's my substitutions: First! Let me just say, I NEVER ADD SALT. Its bad for your blood pressure. And this turns out just fine. Its the whole reason I don't purchase packaged seasonings. Second, a teaspoon of sugar will not make you diabetic, but it will enhance the flavors in this dish. Next, I use White Cooking Wine (to taste - at least 1/4 c), then about two table spoons of Balsamic Vinegar. Last, i top this delicious taco off with a sour cream sauce that has become synonymous with these Lime Chicken Tacos. The ingredients are as follows (combine all, chill and serve): 1 c sour cream. 1/2 bunch fresh spinach chopped, 1 tbsp Lemon. 1 lime juiced (or 3 tbsp/to taste), and a pinch of sugar (optional). This makes the taco in my opinion. Top with a fresh garden salsa and you have a crowd pleaser that is far from your traditional beef packet taco's. ENJOY!!

Made changes: This was great in the crock pot. Cooked 1.5 lbs. of chicken in the liquid (with increased red wine vinegar/lime juice to make about 1 cup) and added cayenne and cumin. cooked on low about 6 hours, shredded chicken in juice, added cilantro and cooked sliced onions/bell pepper. served with guacamole and green salsa.

Absolutely fantastic. I didn't add the oregano but followed the directions exclusively. YUMO!

this was awesome! I was looking for a change from the original taco seasoning and this is it! Very light with a great taste! I also used a whole Lime and cilantro instead of oregano and it was awesome! If you are looking for something new and tastey, then you need to try this!! I didnt have the green onion but it was still delish!

No one was able to put their finger on the problem with this recipe, but all 5 adults agreed it was missing something. Sorry, won;t be making this one again.

I'm sorry to say I'm surprised at all the positive reviews. Typically, the crowd has it, but I did not enjoy the chicken in this recipe. There was far too much lime. I took the advice of other reviewers and used the crockpot and maybe that was the problem with the texture (it was super mushy after just 5 hours on low), but if I tried this recipe again, I would use much much less lime. Sorry for the bad review, I still love this site and all the reviewers!

I can't say enough about this great recipe...it was delicious! I did triple the sauce and marinaded the chicken in it for a few hours, which gave it a nice, full flavor with the wonderful tang of vinegar and lime. Served this on multigrain tortillas with the usual taco fixings and Pace tequila-lime salsa. Delicious! I will certainly be making this again, thank you for sharing this great recipe. :)

The chicken takes the lime very well. Great tastes.

I would have liked to marinate the chicken in the lime mixture, but I didn't have enough time. As it was, I ended up adding using the whole lime & some cayenne pepper to give it more flavor. Next time, I will definitely marinate the chicken for a few hours. And I didn't cube it, I sliced it into thin strips. Served with the Black Beans with Rice recipe from this site, tortilla chips with salsa, and some lime flavored Tostitoes for myself. If you can't tell, I love lime. A good and easy recipe. But again, marinate if you're expecting it to have a stronger lime flavor.

VERY GOOD!! I used more lime juice and added some tequila and cayenne to increase the flavor.

These were great, quick and easy! For the taco fillings I used sour cream, salsa, cheddar cheese, cilantro, and fresh spinach. I lightly fried my tortillas in canola oil. These were soooo good! I didn't have lime juice, only lemon, but I am eager to try the lime. The only thing wrong with this recipe is the cooking time. If you do as the recipe says, (cook the cubed chicken for 30 minutes) you'd have dry, tough chicken. Can't wait to make this again!*** Made this again using lime juice, and it's very good! I cut down on the salt a little, and enjoyed it even more.

These were really good. Used a whole lime and 4-5 cloves of garlic. Omitted the oregano completely and glad I did. I think the oregano would have overpowered the lime/garlic taste. I also let it marinate for a couple of hours. Will definitely make these again.

These were really good! The only reason that I didn't give it a 5 is because of the instructions on the recipe. The chicken really should be marinated over night, it'll add so much more flavor to the chicken AND the instructions say to cook the cubed chicken for 20 minutes..... that's WAY too long. Those that know about cooking would know not to cook it for that long. Never-the-less, I made the recipe as was written (except for the cooking time). The marinade would be fantastic for a light fish as well. Super good!

I have made this several times now. DO NOT USE OREGANO! I cannot say that too forcefully. Use cilantro. Cilantro is perfect to compliment the lime, while oregano would clash. Double the ammount of dried oregano with fresh cilantro. I also grilled the chicken on a george forman grill, instead of simmering it in its own juices. I let it marinade for about 5 hours in the lime mixture, and then broke up the chicken breast after they were done grilling in a bowl. Was very popular, altho time consuming recipe.

If I would have followed the original recipe to a "T" the chicken came out way too dry. So I added some chicken broth and a tsp. of cumin for more flavor. Then it turned out delicious! I also added some rice in the tortillas too. yummy!

Yuck! I feel terrible giving such a bad review, especially since so many people gave a good rating. However, I did not like this. The only savior for our dinner was the guacamole and corn chips I served on the side. I threw o/ut most of the chicken mixture. It was to tart and somehow the oregano seemed out of place...it didn't compliment the taste in the least. My husband, who loves Mexican, ate his portion, but said it was just "ok." This recipe isn't all that it's cracked up to be. The two star rating was for the extremly easy preparation and clean up. Thank God, because if it took more effort, I would have also been upset (in addition to being dissapointed). Sorry Marissa for the bad rating, but I would NOT make this again.

Yup - dis wons veddy goody. Also made a black bean mexican salad to go with it. Listen to me when I say, it was awesome. And, thanks for bringing dessert don julio!

Awesome awesome! We added more lime, and sweet onions instead of green onions. Also, we cooked the chicken and onions together, for WAY less time than it called for. Didn't want rubbery chicken!

I had a lot of leftover chicken breast and needed something easy to make. I just mixed cilantro, juice from one lime, red wine vinegar, some salt, pepper, and a little sugar and through it all in the crock pot. The results were juicy and the smell yummy. Next time maybe I could add even more lime because I love lime flavor and you only tasted maybe a hint if any.

Another disappointing lime chicken from here. 2 stars because my husband was the only one who liked this and wouldn't mind eating it again. I think I will go back to basics and use latin spices.

The idea behind this recipe is fantastic, though a bit bland as written (I did follow the recipe to a T the first time I tried it). I have never reviewed a recipe but really wanted to share my modifications that I believe make this recipe exceptional! Firstly, I use about 4 lbs of chicken, cubed Most importantly, I juice about 8 limes, to make between 1 1/2 - 2 cups of lime juice, strained. I then add 1/4 cup red wine vinegar Then I add 1 tsp cumin, the sugar (doubled), pepper (doubled) 1 tso GROUND oregano *has a completely different flavor than the flakes*, 1/4 tsp of onion and garlic powder. I mix all of this together and pour 3/4 of it over my chicken. Marinate for at least 30 minutes-hour. Pour this mixture all into a large non-stick skilled and cook on high until the chicken begins to brown (will take awhile due to all the liquid). Once it browns, I add the 2 green onions, salt and garlic. I cook this, while slowly adding more of the seasoned lime/vinegar mixture I saved, to add moisture. Finished! I think this way has much more lime flavor and flavor over-all! Let me know if it works for you! Its my families favorite!

These were REALLY good chicken tacos! DH and I loved them! They were easy to make and there wasn't anything left over. They're a great change from the same old tacos!

Really good tacos. The chicken definitely did not take 20 minutes to cook initially...probably about 10. The longer the chicken cooked after the sauce was in put the better it was. I just kept it on a low simmer and covered it, and it stayed nice and moist until we were ready for dinner. The only change I made was to add the whole lime as I love lime flavor. Delicious!

Like another who posted, I doubled the recipe but reduced the salt and threw all of it in a slow-cooker then covered with chicken broth. Cooked on low for 8 hours and when it was done, I shredded the chicken right in the pot. I served with pico de gallo, sour cream, cheese and lettuce. Yummy!

Wow - this was great! I cut the chicken up first, doubled the sauce and then let it marinate for a few hours - then saute'ed the chicken, removed, added the marinade and boiled for couple min to be safe, then re-added chicken with cilantro and green onions and simmered for a couple- yumm!! I think this is best when kept simple, just tortilla, chicken, shredded cheese, avocado and some hot sauce - does not need all the fixings unless you want them. BTW: my kids did not like all the "green stuff", next time I will take some chx out for them before adding the cilantro/onion - much easier than hand picking off chopped cilantro!! ugh - Thanks!

I added a teaspoon of cumin and a half teaspoon of chili powder to the spice mix for the chicken. I did not try this myself but the husband and kids said they were good. I served them with mexican rice and homemade refried beans.

This was really good

This was very, very good. I made a few adjustments however by adding a little tequila while cooking, using corn tortillas, and adding 1 diced serrano pepper for spice.

My husband was in seventh heaven with these tacos! What a fantastic recipe! The only change I made was omitting the oregano and adding cilantro instead. I was debating about whether or not to use the entire lime rather than just half, but I stuck with half . . . and it tasted perfect! This is definitely going in our recipe box!

Okay, good thing I did a "Test Run" before the big Cinco De Mayo fiesta, as this was slotted to be the main dish. These have serious potential. Made exactly as written, only doubled the sauce (NEEDED) and added a splash or two of Tequila. But, the lime flavor didn't really come out as much as I would like. Next time, I'll nix the oregano and use cilantro, add A TON more lime juice and possibly TRIPLE the marinade / sauce. I'd also prefer more of a kick to these. And, finally: I think some good pico de gallo would be the best topping for these. Will try again, only play with to suit my preferences.

I've made this twice now. First time I just used leftover chicken from one of those horrible grocery store roasted chickens. It was still good, but the amount of salt that the grocery store adds to those things is too much for my liking. Once in awhile I get a craving for those things. :D Second time I just threw some chicken breasts into a slow cooker and poured the sauce on top, cooking it on low for about 5 hours. I also cheated and used lime juice. Each time I added fresh cilantro and only used a tiny pinch of dried oregano. I also used a fairly hot salsa. If I was not using this, I'd think it might be appropriate to add a chopped serrano pepper to increase the bite. I'll probably try that next time. All in all, this is a really nice recipe as is.

This chicken was delicious! Although I didn't follow the recipe exactly, I did stick to ideas I found here in the review section for the most part. Super easy! I added all the ingredients to my slow cooker with only two changes; I subbed dried cilantro for the dried oregano, and added 1 Cup of veggie broth. I also added 3 green onions rather than two. Cooked on High for 2 hours, then low for 2 hours. Took the chicken breasts out and shredded them with two forks, then added back to the slow cooker on warm for about 30 minutes. Awesome! Only giving 4 stars because I think the recipe as is would be better in the slow cooker ;)

These were great exactly as recipe is written; HOWEVER,here's a variation that tasted great: I used assorted pork chops, lemon juice(2 1/2 Tbs = juice of one lemon)and vidalia onion. Fried the chops 8 min each side on Med, then removed from pan. Added all remaining ingredients in recipe in addition to about 2 cups chicken broth and simmered under tight lid for about total of 40 minutes until pork fell from bone. Shredded the pork and used in tacos - I liked it just as well - maybe you will too

Absolutely easy and tasty. I put my chicken in hard shells, replaced the oregano with cilantro and doubled it for 4 pieces of chicken. Perfect amount and it filled 12 taco shells. Super tasty will for sure be making again.

This recipe is tasty and easy to tweak for personal preference. I added oil to pan so chicken didn't stick, omitted the oregano, added 1 tsp. fresh chopped cilantro, an extra clove of garlic, used 1 whole lime, and reduced cooking time by 10 mins. I also didn't have green onions so I used 1/4 cup chopped white onion. I don't think marinating the chicken for additional time is necessary since the chicken absorbs the strong flavors of garlic and lime so easily. Thanks for a keeper!

These were pretty good! I left the sugar out, subbed the oregano for cilantro, and added some cumin to the mix. I felt like there should have been more of a lime taste. Next time I think I'll marinate the chicken in the lime (and add more lime) and other seasonings for a bit before I cook the chicken. All in all it was a good dish and we will be making this again!

Very tasty sauce for chicken tacos. I used chicken I'd cooked the day before and just heated it up in the sauce/marinade. Next time, I'll double it, just to get more flavor.

You MUST cut cooking time. Cubes were cooked through in less than 10min, so I added the flavorings and stirred for 5min. Still kind of dry. Good flavor, but it's lost once the chicken's in the tortilla. I squirted extra lime over my serving. Next time, I'll skip the tortillas and use the chicken pieces on top of a salad.

Delish!

The chicken had no flavor and the texture was tough and chewy. We couldn't eat it, however the dog loved it.

I'm thinking I made these about a year or so ago, and I do remember they were very good. I guess back then I was new to this site and didn't know how to write a review. I gave some to a neighbor and she went wild over these tacos, so I'm going to give them another shot and hopefully have the same results as before.

I absolutely love lime chicken so when I saw this I knew I had to make it. I did add 1/4 c chopped fresh cilantro and a splash of margarita mix. Definitely a keeper.

Quick, easy, tasty! Suprisingly, Incredibly tasty. Therefore, 5 STARS HERE! I used lots of fresh cilantro instead of oregano too and ended up doubling my sauce. I was looking for a chicken taco recipe, thought I'd end up roasting chile's, prepping and cooking all day. Glad I spared myself. I'm thinking this would make a great base for tequila lime chicken fettucine too. Thank you and no wonder the reviews keep coming. I'm going to try hard corn shell with this too. I raved to my hubby for days.

We make the recipes AS IS and really enjoy it. It is anything but bland and I can't picture having more marinade/sauce without it being extremely tangy. This really isn't a recipe that NEEDS tweaking because it's delicious as is. We like it with the fresh salsa from this site and I also like it guacamole.

This was fantastic! I marinated the chicken for a few hours, then after cooking it I shredded it. I then discarded the old sauce and made a fresh batch and cooked it for a few more minutes. I omitted the oregano as per the other reviews. I ended up using 2 limes instead of half of one because I just love limes! And also we used salsa verde instead of regular tomato salsa. The tomatillo taste really complements this dish!

leave out oregano and add cilantro

I was really excited about this recipe, but was disappointed...the chicken was pretty bland. I was hoping it was going to be very lime-y, but no deal. Oh well.

Yum!!! I used fresh cilantro in place of the oregano...added about 2 Tbsp of it at the end of cooking. I also added about 2 tsp or so of cumin. I thought it gave it a great smoky taste. Will definitely make again!

It's not bad but I find the lime flavour gets lost in the other flavours in the tortillas. Also I had a bit too much liquid. I'd make it again maybe once every four times I make tortillas.

I'll definitely keep this recipe -- it was a nice change from the regular cumin flavor of tacos. I also omitted the oregano and added fresh cilantro, which was what made the dish for me. I served with all the fixins, and sauteed mushrooms, onions, and spinach on the side. My boyfriend really enjoyed them and went back for seconds. Note: the 20 minute initial cook time for browning the chicken is wayy too long.

Very ho-hum. Lacked flavor. Perhaps if the chicken was char-grilled it would be better. I was disappointed.

Awesome!!! I had a full house of construction workers, away from home. I got a BIG thumbs up by them all. Very Healthy and tasty!

The more lime you use, the better. I ended up putting the juice from 2 limes in this recipe and I had nothing left. Everyone was asking for more.

Pretty good, but the kids did not like it.

I boiled the chicken and shredded it first, then cooked it in the skillet w/ the marinade for 10 minutes or so. Also switched out the oregano for cilantro. Very tasty dinner.

i wasn't in love with this receipe. The chicken did not have the taste that i was looking for. If I ever make this again, I will definitely leave out the oregano, marinate the chicken (first) then grill it instead of sauteeing

This was alright. I think it needed more lime juice and less oregano. I think next time I will add cilantro and use less red wine vinegar or no sugar. I will try it again with some changes. We added slices of avocados as well.

wow! this is a great recipe! i was a bit concerned about the red wine vinegar as well, but it really adds a nice touch! i altered the process somewhat - i cooked all of the ingredients together with the chicken, which i think really helped to intensify the flavour. also, i used garlic salt instead of regular salt and cayenne pepper instead of black. so really, i give it 5 stars with my alterations, but i honestly think it would have been just as good without the minor substitutions. i would recommend cooking the chicken with all of the other ingredients though. happy cooking!

TERRIFIC!!!!!! I used cilantro in place of the oregano and I think it made it all the better. This is a wonderful, tasty recipe.

We have had this for dinner weekly and sometimes twice a week since discovering the recipe... served to guests too! The flavors just work together. It's that simple. And it's perfect especially for busy weeknights. Serve Chipotle style with cilantro-lime rice, black beans, queso dip, guac, etc. to fancy it up a bit. Really good!!

SO good. Love the tanginess. I added a bit more red wine vinegar than the recipe called for, and matched with the lime juice -yes, I like sour things-. Served them with some shredded fried tortilla pieces, and got star reviews all around! This is a great summer recipe, and will definitely have a place on our table at our family's annual pool party. Thanks for posting Marissa.

Very yummy! I added a little more lime juice and forgot the sugar (oops). My fiance loved it! Next time I will make sure to add the sugar, I think the sauce will definately be better with it.

Made as directed, except substitued fresh cilantro for the oregano. Very good.

Lime Chicken Taco Haiku: "I feel so lonely. I didn't like these that much. How can I fix this?" After reading all the reviews and salivating at the rad photos, I had high hopes for these tacos. Per another review, I doubled the sauce, marinating the cubed chicken in 1/2, and reserving the rest for simmering. (B/c I can't bring myself to drop plain, anemic chicken in a saucepan - gotta give it some pre-cooking flava.) The only other difference that I did was using hard taco shells rather than tortillas, but c'mon folks, that wouldn't make a difference to what should've been a tangy, lime-ey fiesta taste, which, for some reason, I thought was lacking. I served the tacos alongside some zucchini, onions, and bell peppers that I sauteed in "Taco Seasoning I" from AR, and scooping that into the taco shells, along w/ tomatoes, cheese, lettuce and salsa seemed to give me the Mexi-flavor-boost that I was craving.

Loved this recipe. Really nice for a change of taste. The only thing I might do differently next time is replace the oregano with cilantro, but that is a matter of taste. Thanks for adding a new favorite to our rotation!