Chili Lime Chicken Tacos

Since January 1st (or 4th) kicked off what is informally known as “The Month of Healthy Eating & Exercise”

Don’t worry, I’m not judging because I’m there too!

The hubs and I’s DietBet started January 4th, and in order to win part of the $300,000 pot, we have to each lose 4% of our bodyweight in 4 weeks.  So yeah, we’re there too.

The grocery store prominently displays healthy foods, gyms fill up with people, and healthy lifestyle pins fill up your Pinterest feed.

Of course, we’ve jumped in with both feet, and we’re both doing Trim Healthy Mama (yes, even the hubs!) which is why I love this recipe for Chili Lime Chicken Tacos!  They’re like a taste of summer during these cold months, and when you pair them with a {stevia-sweetened} margarita, they’re a healthy and welcome relief from typical healthy foods.

You can also pair them with a tropical salsa, like mango or pineapple, for a little bit of extra summer, because I don’t know about you, but sometime in January I usually start wishing for summer, and all of the fresh fruit that goes along with it!

When I make these during the summer, I always use fresh ingredients, but fresh fruits and veggies don’t always live up during the winter, so don’t be afraid to substitute, frozen or shelf-stable products for the fresh!

A Quick Note About Trim Healthy Mama

Before I get into the recipe, it is worth noting that in order to stick with the THM eating guidelines, you can either eat the tortillas or the avacado crema, not both.  So, depending up on whether I’m eating an S or E meal, I’ll choose either the carbs or fat, but not both.

Chili Lime Chicken Tacos

Print Recipe

• CourseMain Dish

Servings	Prep Time
4 servings	10 minutes

Cook Time

25 minutes

Servings Prep Time 4 servings 10 minutes

Cook Time 25 minutes

Chili Lime Chicken Tacos Print Recipe CourseMain Dish Servings Prep Time 4 servings 10 minutes Cook Time 25 minutes Servings Prep Time 4 servings 10 minutes Cook Time 25 minutes

Ingredients

Chili Lime Rub

• 2 Tablespoons Extra Virgin Olive Oil (can leave off for an E meal if you're really cutting back but this amount of fat is fine for E)
• 1 Tablespoon Chili Powder
• 1/2 Teaspoon Cumin
• 1/2 Teaspoon Paprika smoked is best
• 1/2 Teaspoon Onion Powder
• 1/2 Teaspoon Garlic Powder
• 3/4 Teaspoon Himalayan Sea Salt
• 1/4 Teaspoon Pepper
• 1 Teaspoon Brown Sugar
• 1/8 Teaspoon Cayenne Pepper
• 1 Tablesppon Fresh Lime Juice
• 4 Whole Chicken Breasts

Avocado Crema

• 1 Medium Avocado
• 1/2 Cup Sour Cream
• 2 Tablespoons Mayo
• 1 Tablespoon Lime Juice
• 1/2 Teaspoon Himalayan Sea Salt
• 1/4 Teaspoon Cumin
• 1/4 Teaspoon Garlic Powder

Servings: servings

Instructions

1. Whisk the rub ingredients together and rub on the pounded out chicken breasts. Place the chicken in a bowl and allow to marinate in the rub for at least 30 minutes.
2. Before cooking, allow the chicken to sit at room temperature for at least 15 minutes. Then, heat a large non-stick skillet over medium heat. Add the chicken once the skillet is hot.
3. Cook the chicken for 3-5 minutes on each side, then flip and cook for about 7 minutes. Once cooked through, remove the chicken from the heat and allow it to rest for 5 minutes before slicing.
4. To make the Avocado Crema, mix all ingredients an pulse in a blender. You can make it a few hours in advance and store in the refrigerator, if needed.

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