Cilantro Lime Grilled Chicken Tacos


2020 really got me out of the mood of posting or updating my site.  Even with the recipes I wanted to make sure I got posted for ease of finding and using later (for me and my kids).  I have just shoved the scribbled or printed pieces of paper into random binders, albums or notebooks and yes... regretted it many times when I can't find the one recipe I'm looking for.  

This isn't much of a 'recipe' except for the chicken marinade.  I use it on chicken thighs because they have the best flavor and they stay moist when grilling.  I've never been a big fan of chicken breasts - not even as a teen.  Too dry for my tastes.  But my husband likes chicken breasts so I do use this marinade for both breasts and thighs.

A good idea is to have the chicken one night as a main dish with a couple side salads/side dishes.  But grill a couple extra pieces and use them the next night to make these soft shell tacos.


Cilantro Lime Chicken Tacos

low carb tortillas
grilled chicken thighs
sour cream
green onions
cheddar cheese
avocados, black olives, red or yellow onions, anything you want to put on them

You don't have to use this marinade for the chicken.  You can simply use a bit of olive oil, salt and pepper.  You could also use a cup of salsa to marinade them.  Or skip a marinade and just use any mixture of seasonings to flavor your chicken before grilling.  But if you wish, this is one of our favorites.

Fresh lime zest
Lime Juice
Oil - avocado or olive oil
Fresh garlic
Chipotle Powder
salt and pepper

Amounts are based on how much chicken you have and what you like.  I usually zest 1-2 limes, use the squeezed juice from both, about 2-3 tablespoons oil, 2 cloves-ish of fresh minced garlic, about 1-2 T dried cilantro and if I can't find always find chipotle powder at the store (it's really hard to find it where I live except mixed in other spice blends... what the heck?) I use a mesa chipotle blend I can find at Walmart or any other southwestern blend that has chipotle in it (Mrs. Dash makes one).

Marinade about 4-6 chicken thighs (not the legs attached, just the thighs) for as long as you wish.  I usually mix the marinade in the morning or late morning and grill that afternoon.   The lime can 'cook' the chicken if it's marinated too long so 6-8 hours is max.  1 hour minimum.  

Remove the chicken from the bone when done, and make your own tacos as you like them.

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#WhatsForDinner from my Instagram... Chicken Cordon Bleu and Roasted Brussels Sprouts


Just a quick fly-by post of dinner:  Chicken Cordon Bleu with Roasted Brussels Sprouts - so easy!

Remember when I posted my homemade chicken nuggets post?  Using that breading I did some make-ahead cooking prep for a couple versions of stuffed chicken breasts.  I did one as a Cheese Stuffed Taco Flavored Chicken and a more traditional Chicken Cordon Bleu with Swiss cheese and ham.  This is that one.

Here was the nugget breading post:  Link

Here was the breading from that post that I used on this chicken as well (the options are for the amount of carbs you want in the breading)

Chicken Cordon Bleu

2 cups protein puffs, rice krispies, ground pork rinds or almond flour (or a mixture of any of them)
3/4 t paprika (see option below for a smokey spicey option)
3/4 t salt
1/2 t garlic powder
egg whites - about 2
2 t oil of choice (I used avocado but you can use whatever you like)
optional: 2 t of any Rotisserie Chicken Seasoning Blend (I use Lawry's but any brand will do!)
1-2 lbs. boneless, skinless chicken breasts
Swiss Cheese
Diced ham
Mix the dry breading you've chosen with the spices.  Set aside.
Beat the egg whites with the oil.  Set aside. 

Slice the chicken on the top, thickest part of the breast.  Using your knife, cut inside the slice to form a pocket inside the chicken breast, careful not to cut through to the outside.  Stuff the inside pocket with a mixture of diced or shredded Swiss and ham.  Close the flap of the chicken.

Roll the chicken breast in the egg white/oil mixture.  Dredge in the dry breading mixture.  Lay on your baking sheet - I like to use parchment or greased foil for easy clean up.  Bake at 375 or 400 about 25 minutes until done.  I made mine ahead of time and froze them, took them out to thaw for about an hour and then baked at 400 with the Brussels Sprouts for about 25 minutes.

Brussels Sprouts

Trim Brussels Sprouts, slice in half if they are very large
olive oil - about 2-3 T
salt and pepper
butter - about 2-3 T

Line a baking sheet with foil for easy clean up.  Drizzle about 1 T oil to cover.  Place the other 2 T oil in a Ziploc or a bowl.  Add salt and pepper.  Add about a pound of Brussels Sprouts (however much you want) and add salt and pepper.  Shake, roll or stir to coat.

Lay the Brussels sprouts on the oiled foil, dot with bits of butter.  Bake at 400 about 25-30 minutes until done.  You can shake the pan or use a spatula to flip and move them around half way through.


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Sugar Free Butter Cookies


Even when we do eat traditional wheat flour based breads, biscuits or desserts, we still make them sugar free even without thinking about it really.  I have natural sweeteners in my pantry like most people have sugar.  So yes, these cookies are made with flour so they have carbs but they are sugar free.  They melt in your mouth... oh how they just melt in your mouth! 

If you want to make them lemon or peppermint flavored, just add a few drops of flavor oils to the dough with the butter but yesterdays were just plain butter cookies with vanilla.  I topped some of with a sugar free glaze made of confectioner's style sweetener with a bit of cream and a drop or two of vanilla.  Others I left plain like a traditional butter cookie. 

Last notes:  the sweeteners.  As I always mention - I mix at least 2 or 3 for best flavor but you can use whatever your favorite go-to natural sweetener is.  I love Wholesome Yum Allulose, and Lakanto Monk Fruit/Erythritol.  I do keep Swerve on hand because it's so easy to find and is always stocked at the two grocery stores I shop at but I don't love it because of the minty taste and aftertaste but I know many people love it.  If you don't have a powdered confection version on hand you can put your granular style in a clean coffee grinder or a food processor and grind it yourself.  I think you could probably use it straight into this recipe without grinding if you add it to the butter before it's whipped so long - as it should incorporate well but honestly I always use powdered/confectioners or grind it to a power myself so I don't know what your texture might be by doing so.

Sugar Free Butter Cookies

1 lb. real butter
1 c powdered/confectioner style natural sweetener (links below this post to some I use)
1/2 c corn starch
pinch of salt (optional if you use salted butter)
3 c flour
1 1/2 t vanilla extract (or use 1/2 t various good quality flavor oils like lemon or peppermint)

Whip the 4 sticks of real butter in an electric mixer for at least 3-4 minutes until it's smooth and pale in color.  Add the cornstarch and sweetener(s) along with a dash of salt if you are using it. 
Add the flour and vanilla.  As soon as the dry is blended, remove the dough and use in your favorite cookie press to press out cookies on an un-greased cookie sheet.  Bake about 13 minutes at 325 or until they are done but not browned.  These freeze well.  You can drizzle or brush them with a simple powdered sweetener glaze if you want.

Cookie Presses available through Amazon if you don't already have one.

Swerve Sweetener, Confectioners (Pack of 2)



Lakanto, Sweetener Monk Fruit Powdered, 16 Ounce 

Wholesome Yum Besti Keto Powdered Allulose Sweetener - Natural Powdered Sugar Replacement (16 oz / 1 lb) - Non GMO, Zero Carb, Zero Calorie Confectioner’s Sugar Substitute 

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