Reviewed: Nov. 15, 2009

This was very good, but I have to say it was a little bland form my family. If it wasn't for our homemade guacamole I'm not sure dinner would of been as good.

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MamaToNikolas

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2009

This had a very nice taste. I will cut back on the pepper next time.

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Beckyg325

Cooking Level: Beginning

Home Town: Lebanon, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Nov. 12, 2009

Really good! I followed others reviews and added juice of whole lime. Didn't have a lot of time to cook so I put everything in the crockpot. Also made Cilantro Lime Rice from this site.

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kywildcat1

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Reviewed: Nov. 11, 2009

Very very good. Will make again. Made a few changes, but the original recipe probably works perfectly. I just can't help but fiddle with things.

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skturbokitty

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Reviewed: Nov. 9, 2009

This is SO delicious. One of my favorites from this site. I agree with the others who said that the original serving amount (10) is really more appropriate for 3-4 adults. Or maybe it's just so delicious that we all eat more of it than we should. :)

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Jen

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2009

very good!!

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Tscholl

Cooking Level: Expert

Home Town: Buffalo, Minnesota, USA

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Reviewed: Nov. 7, 2009

Kicked it up with papikria and cumin. This recipe was under seasoned but still a good starting point.

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LKP

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2009

Very good. I made it exactly like the recipe says to. The only thing is, it doesn't make very much.. So, if you want enough for more than a couple people, you should definetely double or triple the recipe.

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JennyDreiling

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Reviewed: Oct. 30, 2009

This was great! Used a little red onion instead of green, turned out great!! I'll definitely be making this again soon!

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LALLI-GIRL

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Reviewed: Oct. 27, 2009

Fast, easy, tastes better than you would think from the simple ingrediants! We have this alot!

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Cherylann

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Reviewed: Oct. 27, 2009

This is definitely one of my favorite recipes on this site. It is such a refreshing change from the ordinary ground beef tacos. Here is what I do: 1. I cube my chicken, then put it in a tin and season it with adobe, black pepper, and a little bit of cumin. 2. I usually tripe or quadruple the marinade since it is so amazing I like having a good amount to marinade the chicken along with some to put on the actual taco (it makes the chicken more juicy). 3. I saute the chicken in a tiny bit of oil and garlic really fast just to give it that white color (not brown, you don't want to over do it). 4. Add all the marinade and bring it down to a simmer and cook for about 15-20 minutes. To the marinade I add white onions along with the green onions, I add a little bit more lime juice (FRESH! not bottled) and I also add a little bit of cumin to the marinade. This is honestly so delicious and refreshing !

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jessie.f

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Reviewed: Oct. 26, 2009

These were good and just the right about of spicy. They weren't terribly juicy, so they needed lots of salsa and/or sour cream, but they were still very yummy.

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WILDFLOWERZ

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Reviewed: Oct. 23, 2009

After years of package taco mix we wanted something different. Our family loves lime so this was a hit. We add sour cream to our tacos and guacamole would be good too. We don't change anything to the basic recipe. Loved them!

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THEFAMILYCHEF

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Novi, Michigan, USA

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Reviewed: Oct. 23, 2009

These were delicious. I topped them with a green and white chile sauce. Great recipe.

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Hobson

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Reviewed: Oct. 23, 2009

These tacos were so delicious, my husband and I really enjoyed them! I boiled the chicken beforehand then shredded the chicken and added it tot he skillet with the other ingredients. We also added avacado with our toppings. We will definitely be eating this again!

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Gtwin83

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

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Reviewed: Oct. 21, 2009

just ok

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tribe

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Reviewed: Oct. 20, 2009

Delicious soft taco. I made the following changes: (1) Like many others, I omitted the oregano and used fresh cilantro instead (I'm pretty sure that the oregano referred to in the recipe is Mexican oregano, which has a very different flavor from Mediterranean oregano, which is what most of us are used to and have in our cupboards); (2) Instead of monterey jack cheese, I used crumbled cotija cheese (it crumbles very easily - you just slice it and it crumbles up immediately); (3) I added a dash of chili powder to the cooking chicken to add a little heat; (4) I increased the lime juice to 1 and 1/2 limes and also increased the quantity of garlic and green onions. So satisfying.

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Gwen on the West Coast

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Reviewed: Oct. 19, 2009

Very good, the original recipie doesn't serve 10, serves more like 4-5 as a main course. I tipped it with Avocados, parsley black olived and salsa.

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Carla_P

Cooking Level: Expert

Living In: Woodbridge, Ontario, Canada

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Reviewed: Oct. 16, 2009

Very tasty- I cooked my in the crock pot for about three hours and added a can of green chiles to give it a little kick! Tasted great and was also just as good as leftovers!

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