Chicken Lime Tacos Preparation

Salsa, corn, and lime come together for a delicious and easy dinner that’s packed with flavor.

Chicken Lime Tacos Preparation

Included Ingredients

Chicken, lime, corn, chunky salsa, seasonings.

Groceries Needed

  • Whole wheat tortillas
  • Shredded cheese
  • Lettuce
  • Desired taco toppings

Optional Additions

  • Chili powder (for increased flavor)
  • Lime juice (for increased flavor)

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Serve on whole wheat tortillas or lettuce with desired toppings.

Alternative Serving Instructions:

Serve over nachos, in a quesadilla, or in a rice bowl.

Add a can of black beans and some cheese and use to fill enchiladas.

Low Carb Serving Suggestion:

Make lettuce wraps or use lower carb tortilla options

Small

Meals feed 2-3

Stovetop

Cook from frozen in medium saucepan over medium heat. Break up as it thaws and cooks. cover and cook over medium-low heat for 25-30 minutes. Can add extra water if needed.

Oven

Thaw meal in refrigerator overnight. When thawed, place in oven proof baking dish, cover and bake at 350F for 45 minutes or to an internal temperature of 165 F.

Pressure Cooker

Cook on manual for 20 minutes, natural pressure release or to internal temperature of 165 F. May add up to 1/4 cup of liquid before cooking to bring up to pressure. *If chicken isn't cooked through after 20 minutes, shred and return to pressure cooker. Cook on sauté setting until cooked through.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165° F. Remove chicken, shred, and return to juices before serving.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Chili Powder | ½-1 tsp

Lime Juice | ½ Tbsp

Medium

Meals feed 4-6

Slow Cooker

Cook on low 3-4 hours, or to an internal temperature of 165° F. Remove chicken, shred, and return to juices before serving.

Pressure Cooker

Cook on manual for 30 minutes, or to an internal temperature of 165° F. Natural pressure release. May add ¼ cup liquid before cooking to bring up to pressure. *If chicken isn’t cooked through after 30 minutes, shred and return to pressure cooker on sauté setting.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Chili Powder | 1-2 tsp

Lime Juice | 1 Tbsp

Nutrition Facts

Serving Size | 0.5 cup
198 Calories | 4.3g Total Fat | 3.5g Carbs | 0.8g Fiber | 34.8g Protein | 1.3g Sugars | 0.9g Sat. Fat | 447mg Sodium

Allergens: Corn. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.