Reviewed: Jun. 28, 2011

The flavor is very subtle. We served it with salsa verde which enhanced the flavor

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Reviewed: Jun. 28, 2011

I did not care for this recipe. It was dull and had a lifeless flavor. Couldn't even taste the ingredients. I am going to stick with my tried and true way of using Lawry's Taco seasoning. Bland, bland bland!

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bcubed

Reviewed: Jun. 26, 2011

Like another who posted, I doubled the recipe but reduced the salt and threw all of it in a slow-cooker then covered with chicken broth. Cooked on low for 8 hours and when it was done, I shredded the chicken right in the pot. I served with pico de gallo, sour cream, cheese and lettuce. Yummy!

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BALDOR1

Cooking Level: Beginning

Reviewed: Jun. 25, 2011

Yum. Used cilantro and a dash of cumin with a regular butcher onion. Ate it on taco shells topped with canned black beans and the avocado, tomato and mango salsa on the site. I would've paid topped dollar for this meal!! Fantastic.

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NaturalMa

Reviewed: Jun. 21, 2011

Yummy recipe! I added lots of cilantro because we love it at our house!

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avlsatterfields

Reviewed: Jun. 21, 2011

Made these as stated. The chicken is very tasty. It was a big hit in my house. Thanks for the recipe

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mmyers168

Cooking Level: Intermediate

Reviewed: Jun. 16, 2011

These were very good, but nothing to go crazy over. I marinated the chicken for several hours in the mixture and then cooked it. The lime flavor came through nicely, but I think you could get a similar effect just from squirting some lime over your chicken. I will keep it in the recipe box, but I'm inclined to try some fajita marinades and add lime juice next time to really compare.

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jcwiakala

Reviewed: Jun. 16, 2011

This was a yummy dinner. It was quick and easy to prepare. I topped the tacos with plain lowfat yogurt. Yum

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Amandajoy

Reviewed: Jun. 14, 2011

Was intimidated by all the people's differing opinions, but I took some of their advice. Turned out better then expected. Didn't have red wine vinegar, used a splash of regular vinegar instead. Marinated the chicken in the sauce for about 30 minutes, then added new batch of marinade while cooking. Used Cilantro instead of oregano. Only had hard taco shells but the chicken was BUENOOOOO.

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Reviewer:

sarahkim

Cooking Level: Beginning

Home Town: Los Angeles, California, USA

Reviewed: Jun. 9, 2011

I used 3 chicken breasts (just over 1 and 1/2 pounds) and doubled the sauce amount. It came out really well and was a huge hit with my family. Next time, I think I'll slow cook the chicken and shred it as I didn't like the chicken in small chunks.

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