Chicken Jalapeño Tacos with Lime Crema

Ingredients

• 15 ml (1 tablespoon)vegetable oil
• 360 ml (1 1/2 cups), choppedred onion
• 2 cloves, finely choppedgarlic
• 1 medium, seeded and finely choppedjalapeño chilli
• 720 ml (3 cups), shreddeddeli rotisserie chicken
• 1 packet (24 g; 0.85 oz)chicken taco seasoning mix
• 120 ml (1/2 cup)water
• 240 ml (1 cup)sour cream
• 7.5 ml (1 1/2 teaspoons), gratedlime zest
• 15 ml (1 tablespoon)fresh lime juice
• 1 box (153 g; 5.4 oz), 10 taco shellslime-flavoured yellow corn taco shells
• 240 ml (1 cup), choppedtomato
• 60 ml (1/4 cup)fresh coriander leaves

Instructions

1. 1

   Cook the chicken

   Heat the oil in a 25 cm (10-inch) non-stick frying pan over medium heat. Add 240 ml (1 cup) of the red onion, the garlic and jalapeño; cook, stirring, for 3 to 4 minutes, until softened. Stir in the chicken, taco seasoning and water. Cook for 4 to 5 minutes, stirring often, until the chicken is heated through, then remove the pan from the heat.

2. 2

   Mix the crema

   Meanwhile, beat the sour cream, lime zest and lime juice together in a small bowl.

3. 3

   Fill the shells

   Divide the chicken mixture among the taco shells. Top with the sour cream mixture, tomato, remaining 120 ml (1/2 cup) red onion and coriander.

What are chicken jalapeño tacos?

Tacos are a Mexican dish built around a tortilla or shell filled with savoury ingredients and toppings. This version uses crisp corn shells and ready-cooked rotisserie chicken for a speedy, convenient filling.

The combination works by balancing savoury seasoned chicken and fresh jalapeño with a cool, tangy lime crema. Tomato, raw onion and coriander bring a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 14g protein, 19g carbs, 11g fat.

The corn shells and onion provide most of the carbohydrates, while the chicken supplies most of the protein. Sour cream and oil contribute much of the fat, and the seasoning mix and shells can make sodium a significant part of the total. Pair the tacos with a green salad or extra vegetables for a more balanced plate.

The chicken and seasoning

Rotisserie chicken: Shredded cooked chicken warms quickly in the pan, so the filling comes together without a long simmer.

Taco seasoning: The packet seasons both the chicken and the water that helps coat it. Stir frequently so the mixture heats evenly and does not catch on the pan.

Building flavour in the pan

Onion and garlic: Cooking these with the jalapeño for 3 to 4 minutes softens them before the chicken goes in. Keep the heat at medium and stir as they cook.

Jalapeño: Removing the seeds and chopping the chilli finely spreads its flavour through the filling. For less heat, take care to remove the inner ribs as well.

Getting the lime crema right

Lime zest: The finely grated zest adds fragrant citrus flavour to the sour cream.

Lime juice: Beat it into the sour cream with the zest until combined. The result should be easy to spoon over the tacos without being runny.

Assembling the tacos

Warm filling: The chicken is ready when it is heated through; it does not need further cooking. Take it off the heat before filling the shells.

Fresh toppings: Keep the tomato, remaining red onion and coriander for the final layer. Add the crema and toppings just before serving so the shells stay crisp.

What to serve alongside

A simple green salad or a side of beans can turn the tacos into a more substantial meal. Serve any extra lime wedges at the table if you like a sharper citrus note.

Set out the toppings separately for a casual build-your-own meal. This also makes it easier for everyone to adjust the amount of crema or jalapeño in each taco.

Recipe notes & tips

• Seed the jalapeño carefully and wash your hands after handling it.
• Keep stirring the chicken mixture so the seasoning and water coat the shredded meat evenly.
• Use the lime zest as well as the juice for a more fragrant crema.
• Prepare the tomato and coriander while the chicken warms to keep the total preparation brisk.
• Fill the shells shortly before serving to help them stay crisp.

Variations

• More heat: Leave some jalapeño seeds in the filling.
• Milder topping: Use less raw red onion and add extra tomato.
• Extra citrus: Serve with lime wedges for squeezing over the finished tacos.
• Creamier sauce: Add a little more sour cream to the lime mixture.
• Fresh crunch: Add finely shredded lettuce with the tomato and coriander.

Common mistakes to avoid

• Crowding the pan: Use a pan large enough for the onion and chicken to stir freely.
• Overcooking the aromatics: Remove them from the heat once softened after 3 to 4 minutes.
• Dry filling: Stir in the stated water with the seasoning and chicken, and cook only until heated through.
• Uneven chilli: Chop the jalapeño finely so its flavour is distributed through the filling.
• Soggy shells: Add the filling and toppings just before serving.

How to store

Store leftover chicken filling and lime crema separately in covered containers in the fridge for up to 3 days. Reheat the filling in a pan until hot, and assemble with fresh toppings in crisp shells just before serving.

Frequently asked questions