HOOOOOOLY Crap. If I could swear and get away with it I would. These tacos are THAT good. we all LOVED these tacos. I’ve made a few different versions of chili-lime tacos, trying to find the right balance. But guys. These are the winner. The two secret ingredients…more chili and more lime. Not just any ol’ chili though. That was my problem. Chili powder, dried chilis, smokey chili’s were not doing the trick! What we needed? Sriracha baby!! My husband has recently become obsessed with Sriracha. He watched the documentary on netflix and became all one with the sauce and now he puts it on everything. I even gave him a Sriracha shirt for his birthday.
Anyway, lets talk tacos. #1 grab your chicken and make the marinade (recipe below) let them soak in all the lime, the zest oils, and that chili for a few hours.
Grill those bad boys, and chop into bite size taco pieces
also, incase you are wondering ( I know you are), these beautiful dishes and platters have become my new obsession. They are from Fiesta Dinnerware. They are chip resistant (my kids are ALWAYS chipping the dishes) oven, dishwasher and microwave safe. You gotta check these folks out. We loves them here at oh so. We ALL use them. This SLATE platter (and the potato bowl) is a new color. Its pretty gorgeous.
NOW here is also where you cannot go wrong. I seriously mean it. Even if you are not a slaw person you have to pair these two together. (ok, ok, if you don’t pair them together promise me that you will serve the tacos with lime. Lettuce and lime will suffice, ok they’ll still be amazing, but seriously folks make the citrus slaw) HERE is the Citrus Slaw recipe
I also love to serve them with these Tex-Mex Potatoes and sour cream for dipping. They are a nice change from rice, and they fill the kids bellies up. Along with the Citrus Slaw, I top it with this Pico de Gallo. DeeeeeLISH. Citrus Slaw recipe here.
- 2 Tablespoons Oil
- 2 tsp chili powder
- 4 chicken breasts
- 2 Large garlic cloves
- 1/2 tsp onion powder
- juice of two limes
- zest of two limes
- 1 heaping TBS of Siracha Chili Sauce
- 1 tsp honey
- 1 tsp soy sauce
- Lime edges for topping
Chop garlic, and mix all ingredient in a bowl.
Marinate thawed chicken for few hours up to overnight.
Grill chicken after marinating until done. Let rest and chop. Serve with on tortillas, with Citrus Salsa, avocado, pico de gallo and fresh lime slices