Lemon-Lime Chicken Taco Marinade
Are you a fan of Mexican food? Do you smile at all the taco memes and obsess over tacos? I don’t. There, I said it. I’ve never been a big fan of tacos. Why? I am not that big a fan of a lot of ground beef in any form (meatballs, meat loaf, sloppy joes, etc.) and the only tacos I grew up eating were ground beef tacos. I also don’t like store bought soft tortillas. I think they smell bad and have a weird taste and texture. Fresh tortillas from a restaurant are amazing, and so are these homemade tortillas. But the store-bought ones are better left un-bought. My husband however, loves tacos. When I make tacos for dinner he almost asks the question, “What’d you do?” Like I’m about to tell him I spent $200 on matching outfits for our girls. You get the picture, I could do without tacos. But, this is why it’s such a huge deal that I’m posting this recipe! It must be good or why would I bother sharing a taco marinade recipe??
I already mentioned I am not a big fan of ground beef; therefore, I’ve been working on a chicken marinade to replace the ground beef. And now that it’s ready, it will blow your mind. We had friends over the night I made these the first time and I got asked how I made the chicken because they really enjoyed it. So now I’m sharing with you, you lucky ducks!
Serve with fresh guacamole and pico.
PrintLemon-Lime Chicken Taco Marinade
The best and only chicken taco marinade you’ll ever need!
- Prep Time: 5 minutes active, 30 minutes+ inactive
- Cook Time: 15 minutes
- Total Time: 20 minutes active
- Yield: meat to feed 4 people tacos
Ingredients
Juice of 1 lime
Juice of ½ lemon
3 cloves of garlic, minced
2 tablespoons of apple cider vinegar
¼ cup oil
2 tablespoons of your favorite taco seasoning, I use McCormick
Instructions
Combine all ingredients in a Ziploc bag, add 3-4 chicken breasts. Marinate in the fridge for 30 minutes-3 hours. I’ve had great success with both times. To cook, preheat oven to 350 degrees and place chicken on a pan covered in foil. Either spray the foil with cooking spray or use a pastry brush to brush a light layer of melted butter so the chicken doesn’t stick. Cooking times vary depending on the thickness of the chicken breasts. For me it’s typically 15-17 minutes. Let the chicken rest for 10 minutes and then cube or shred
Notes
If we owned a grill in Finland I would definitely grill this. I often will use our counter top, George Forman, type grill to cook this chicken.
Serve with your favorite taco toppings on your fresh made tortillas! My favorite toppings for this meal are lettuce, guacamole, fresh pico, and cheese.
