Spicy Chicken Tacos with Lime Spicy Chicken Tacos with Lime

Photography: Tango | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

  • Total time 5 hours & 30 minutes
  • Portion size 6 servings





Place chicken breasts, corn and onion in large sealable container. In large measuring cup, combine broth, cilantro, garlic, honey, chili powder, cumin, coriander, salt, cayenne pepper and lime zest; using hand blender, blend until smooth. Pour over chicken mixture; seal container and freeze for up to 3 months. Thaw container in fridge for 24 to 36 hours. Transfer mixture to slow cooker; cover and cook at Low setting until chicken is very tender, 5 to 6 hours.


Preheat oven to 350°F. Wrap tortillas in foil and bake for 10 minutes. Meanwhile, using two 2 forks, shred chicken; transfer to serving bowl. Arrange corn and onion mixture, cabbage, radishes, sour cream and cilantro in separate small bowls. Serve with warm tortillas and lime wedges.

Nutritional facts PER SERVING: about

  • Calories 400
  • Total fat 15 g
  • Saturated fat 6 g
  • Cholesterol 75 mg
  • Sodium 695 mg
  • Total carbohydrate 41 g
  • Fibre 3 g
  • Sugars 10 g
  • Protein 25 g
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Lunch & Dinner

Spicy Chicken Tacos with Lime