I love the versatility of tacos! You an go super simple with ground beef, cheese, lettuce and tomato or you can make street tacos with some shredded chicken, onions, and cilantro. You can make hundreds of different salsas, use all sorts of meats or no meat at all. I wanted to make a creamy sauce for tacos this time, so I came up with Creamy Cilantro Lime Chicken Tacos – and they were a hit!
I have said it many many times but I’m going to say it again – if you can make a roux you can make any sort of sauce your heart desires. If you have butter, flour, chicken broth and heavy cream you are golden. Then you just add in the flavors you want it to end up tasting like. For this one I added lime juice, lime zest, cilantro and red pepper flakes. It was divine I tell you!
I made a little Fiesta Slaw on this side – basically a coleslaw with some red onion, cilantro, and jalapeno added in along with some garlic and lime in the dressing to make it more zesty! You could also serve it with a nice plate of Mexican Rice and Creamy Refried Beans or maybe some black beans.
Now Let’s Get Cookin’!
Creamy Cilantro Lime Chicken Tacos
- 6 Chicken Breasts boneless, skinless
- 12-16 Flour Tortillas fajita size
- 3 tbsp Avocado Oil
- ½ White Onion minced
- 4 Garlic Cloves minced
- 2 tbsp Butter
- 2 tbsp Flour
- 2 cup Chicken Broth
- 2 Lime juice & zest
- ¼ cup Cilantro chopped (plus more for garnish)
- 1 cup Heavy Cream
- 1 tsp Red Pepper Flakes
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 cup Cojita Cheese crumbled
- Prepare all of the ingredients. Preheat Griddle to medium-high.
- Season chicken breasts with salt and pepper. In a large saute pan over medium-high heat, add oil, onions and garlic. Cook for 3 minutes then add chicken breasts. cook for 7-8 minutes on each side then remove from pan.
- Add butter to pan and let melt. Whisk in flour and cook for 3 minutes. Whisk in chicken broth, red pepper flakes, lime juice and zest. Cook for 3 minutes. Add heavy cream and cilantro. Cook for another 3 minutes.
- Cut chicken into ½ inch wide strips and return to pan. Cook in sauce another 10 minutes.
- Cook tortillas for 2-3 minutes on each side, on griddle. Fill tortilla with chicken and sauce. Garnish with Cojita cheese and slices of lime, if desired.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here: