Name: Lime Chicken Soft Tacos
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 1/2 pounds skinless, boneless chicken breast meat – cubed; 1/8 cup red wine vinegar; 1/2 lime, juiced; 1 teaspoon white sugar; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 2 green onions, chopped; 2 cloves garlic, minced; 1 teaspoon dried oregano; 10 (6 inch) flour tortillas; 1 tomato, diced; 1/4 cup shredded lettuce; 1/4 cup shredded Cheddar cheese; 1/4 cup salsa

Why You’ll Love Lime Chicken Soft Tacos Recipe

The punchy lime and garlic marinade transforms plain chicken into something bright and flavorful.
It’s a one‑pan prep for the chicken, with minimal special equipment and straightforward steps.
Soft tacos make it easy to feed a crowd or let everyone build their own just how they like it.
The toppings are simple and fresh, so the recipe feels light yet satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1½ pounds skinless, boneless chicken breast meat – cubed
2 green onions, chopped
⅛ cup red wine vinegar
Juice of ½ lime
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon ground black pepper
10 (6‑inch) flour tortillas
1 tomato, diced
¼ cup shredded lettuce
¼ cup shredded Monterey Jack cheese
¼ cup salsa

Directions

In a medium saucepan over medium‑high heat, sauté the cubed chicken until tender, about 15 to 20 minutes.
Add the chopped green onions, red wine vinegar, lime juice, minced garlic, oregano, sugar, salt and pepper. Simmer over low heat for about 10 minutes.
Meanwhile, heat an iron skillet (or heavy frying pan) over medium heat. Place a flour tortilla in the pan, warm it, then flip to warm the other side. Repeat for all tortillas.
To serve, spoon the lime‑chicken mixture into each warm tortilla, then top with diced tomato, shredded lettuce, shredded cheese and salsa.

Servings and timing

Servings: 10
Prep time: ~20 minutes
Cook time: ~30 minutes
Total time: ~50 minutes

Variations

Use corn tortillas instead of flour for a gluten‑free version.
Swap Monterey Jack for cheddar, pepper jack or queso fresco for a different flavor profile.
Add diced avocado or sliced jalapeño for extra creaminess or heat.
Use grilled chicken (on a grill or grill pan) instead of sautéed for a smoky twist.
Substitute lime juice with lemon juice and oregano with thyme for a citrus‑herb variation.

Storage/Reheating

Storage: Store the cooked chicken mixture in an airtight container in the refrigerator for up to 3‑4 days. Keep tortillas and toppings separate.
Reheating: Reheat the chicken mixture in a covered skillet over low heat, adding a splash of water or chicken broth if it seems dry. Warm tortillas quickly in a dry skillet or microwave (wrapped in a damp paper towel) for about 15‑20 seconds.
Avoid assembling tacos ahead too far in advance — the tortilla can become soggy if filled early.

FAQs

What type of chicken is best to use?

You’ll get best results with skinless, boneless chicken breasts (cubed) since they cook evenly and absorb the marinade well.

Can I use chicken thighs instead of breasts?

Yes — you can substitute boneless, skinless chicken thighs for a slightly richer flavor and more tender result.

Is it possible to make this recipe ahead of time?

You can prepare the chicken mixture in advance and refrigerate. Warm it and the tortillas just before serving for best texture.

Can I use whole‑wheat or gluten‑free tortillas?

Yes — whole‑wheat flour tortillas work fine, and many corn‑based or gluten‑free tortillas can be used if you need a gluten‑free option.

How can I make this spicier?

Add chopped jalapeños or a dash of cayenne or chipotle powder to the marinade or as a topping for heat.

What can I serve alongside these tacos?

Great sides include Mexican rice, black beans, corn salad, or simply a fresh chopped salad or lime wedges.

Can I freeze the chicken mixture?

Yes — the cooked chicken mixture can be frozen in a freezer‑safe container for up to 2‑3 months. Thaw overnight in the fridge before reheating.

How do I keep tortillas from getting soggy?

Warm them just before serving, keep them covered (in a clean towel) so they stay soft, and fill the tacos just before eating.

Can I prep toppings ahead of time?

Absolutely — dice the tomato, shred lettuce and cheese ahead and store in separate containers in the refrigerator until ready to serve.

What if I don’t have red wine vinegar?

You can substitute with white wine vinegar, apple cider vinegar (slightly sweeter) or even a mild white vinegar. The flavor will vary slightly, but the acid will still brighten the chicken.

Conclusion

These lime‑chicken soft tacos deliver fresh, flavorful chicken wrapped in warm tortillas and topped with simple, crisp accompaniments. The blend of garlic, lime and oregano creates a vibrant dish that’s easy enough for a weeknight yet tasty enough for company. Whether you stick to the original version or try one of the variations, you’ll have a satisfying meal ready in under an hour.