Treat yourself to a food truck inspired meal at home with our cilantro lime chicken tacos. We focused on building flavor in our chicken by slow cooking the meat in salsa verde along with aromatic onion and cumin. Lastly, we topped our tacos with crispy radish and creamy avocado for a fresh finish. Freeze leftovers or serve over rice for another delicious take on this simple meal prep staple.

Cilantro Lime Chicken Tacos

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 6
  • Difficulty: 2 hour 30 minutes
  • Print


  • 2 lbs boneless, skinless chicken breast, cut into 2″ cubes
  • 1 tbsp cumin
  • ½ tsp black pepper
  • 1 yellow onion, thinly sliced
  • ¾ cup roughly chopped cilantro, divided
  • 2 limes, juiced
  • 3 cups chicken broth
  • 1 cup salsa verde
  • 12 street taco style corn tortillas
  • 4 radishes, thinly sliced
  • 1 avocado, thinly sliced


1) In a Suvie pan, stir together 2 lbs chicken breast, 1 tbsp cumin, 1 ½ tsp kosher salt, ½ tsp black pepper, 1 yellow onion, ½ cup cilantro, the juice of 2 limes, 3 cups chicken broth, and 1 cup salsa verde. Place pan in the bottom zone of Suvie. Input settings and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Slow Cook on High for 2 hours

2) After the chicken has cooked, remove pan from Suvie. Transfer chicken to a cutting board and shred. Add shredded chicken back to pan and stir to incorporate. 

3) To serve, divide 12 corn tortillas between plates and top with shredded chicken mixture. Divide 4 radishes and 1 avocado between tacos and garnish with remaining cilantro.


Nutritional Information per serving (6 servings per recipe): Calories 407,Total Fat 12.1g, Total Carbohydrates 19.5g, Total Sodium 1867.7mg, Total Protein 47.4g

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