TL/DR – Chicken Lettuce Tacos. Ground chicken, onion, garlic, jalapeño, spices and cider vinegar form a delicious filling for healthy lettuce tacos topped with oregano lime crema. –
Easy and heathy weeknight meal alert! This recipe has a fairly traditional taco filling with a unique and tasty sauce. Oregano lime crema may sound a little bizarre, but the tangy lime and the earthy, green aroma of the oregano combine to brighten and deepen flavor.
Start by browning a pound of ground chicken on medium high heat in a little bit of oil on both sides. Sprinkle chili powder, cumin, coriander, garlic powder, salt and pepper over the top of the chicken. Add diced onions and jalapeños to the pan and allow those to cook for about 3 minutes at medium heat, stirring occasionally. Add minced garlic followed by a splash of cider vinegar, lower the heat and allow the vinegar to cook off, stirring frequently, until the chicken is broken up and cooked through.
For the crema, finely mince a generous amount of fresh oregano. Add lime juice, sour cream, mayonnaise, salt and pepper to the oregano and stir it well. This can be made ahead of time.
Wash and pat dry 12 Boston or butter lettuce leaves. Serve about 1/4 cup of the chicken taco mixture in each lettuce leaf and top with about 2 teaspoons of oregano lime crema.
For more interesting and easy taco recipes, try Pork and Corn Lettuce Tacos, Halloumi Black Bean Tacos, Slow Cooker Salsa Verde Chicken Tacos, Sweet Potato Plantain Tacos, and Grilled Shrimp Tacos with Cilantro Crema.
Chicken Lettuce Tacos
Ground chicken, onion, garlic, jalapeño, spices and cider vinegar form a delicious filling for healthy lettuce tacos topped with oregano lime crema.
Ingredients
- 1 T extra virgin olive oil or vegetable oil
- 1 lb ground chicken
- 1 t chili powder
- 1 t kosher salt, divided
- 1/2 t ground cumin
- 1/2 t ground coriander
- 1/4 t garlic powder
- 1/2 t freshly ground black pepper, divided
- 1/2 c yellow onion, diced
- 2 medium jalapeño peppers, minced
- 2 medium cloves garlic, minced
- 1 1/2 T cider vinegar
- 1/2 c sour cream
- 1/4 c mayonnaise
- 3 T minced fresh oregano
- 2 T lime juice
- 12 medium or large Boston or butter lettuce leaves, rinsed and patted dry
Directions
- Step 1 In a large skillet, preferably nonstick, heat the oil on medium high heat and then add the ground chicken. Sprinkle 3/4 t of the kosher salt, the chili powder, cumin, coriander and garlic powder over the meat. Brown it on both sides, breaking it up with a spatula, for about 4 minutes.
- Step 2 Turn the heat to medium, add the onion and jalapeño and cook for about 3 minutes, stirring occasionally.
- Step 3 Add the garlic and the cider vinegar and allow the vinegar to cook off, stirring frequently and continuing to break the chicken pieces into smaller bits until the chicken is cooked through.
- Step 4 In a small bowl, combine the sour cream, mayonnaise, minced oregano, lime juice, 1/4 t kosher salt and 1/8 t ground pepper.
- Step 5 Place three lettuce leaves on each of four plates, top with 1/4 cup of the chicken mixture and about 2 t of oregano lime crema.
