Lime Cilantro Chicken Tacos

chicken tacos
Mark Boughton / styling by Teresa Blackburn
  • Yield: 4 servings


1/4cup fresh lime juice
1teaspoon grated lime rind
1teaspoon reduced-sodium soy sauce
2tablespoons chopped fresh cilantro
1teaspoon ground cumin
2 1/2cups roughly shredded rotisserie chicken
8 (6-inch) corn tortillas
1tablespoon olive oil
2medium red onions, sliced
2 red bell pepper, sliced
2cloves garlic, minced
1/2teaspoon coarse salt
Freshly ground black pepper


  1. Preheat oven to 325F.
  2. Whisk together lime juice and rind, soy sauce, cilantro, and cumin in a large bowl. Add shredded chicken; toss.
  3. Wrap stacked tortillas in foil, and place in oven to warm.
  4. Heat olive oil in a large skillet. Add onions and peppers; sauté over high heat until browned, about 12 minutes. Add garlic, salt and pepper; cook 2 minutes.
  5. Spoon chicken mixture and bell pepper mixture down center of each tortilla.

—Recipe by Laraine Perri

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Nutritional Info *per serving

  • Calories 400
  • Fat 14g
  • Cholesterol 75mg
  • Sodium 420mg
  • Carbohydrate 38g
  • Fiber 4g
  • Protein 29g
  • Marina Goldstein

    this was so good! used less onion and bell pepper though