Even if you like your tacos whole and hand-held, or in veggie-rich salad form, this recipe for Chipotle Chicken Tacos will get you in the mood for some kickin' chicken. Ole!
Course:
Main Course, Main Meals
Cuisine:
Mexican
Servings: 6people
Author: Julia Robarts
Ingredients
Chipotle Chicken
7ouncechipotle peppers in adobo saucesauce only
1tablespoonchipotle chili powderhalve this for less heat
1/2teaspoonsalt
1teaspoonground cumin
1teaspoondried oregano
1 teaspoononion powder
1clovegarlicminced
3tablespoonsolive oilextra virgin
1.5poundsboneless chicken breaststrimmed and pounded to 1/2 inch thickness
Toppings
Your favorite tortilla chips
Shredded cheese
Avocado
Diced red onion
Diced tomato
Lime wedges
Plain yogurt
Instructions
Preparing the marinade
Mix together the adobo sauce, chili powder, salt, cumin, oregano, onion powder, minced garlic, and oil. Add marinade and chicken to a sealable plastic bag and shake well to fully coat chicken. Place bag in small bowl, and set in refrigerator to marinate for 2 hours or more.
Grilling the chicken
Preheat your indoor or outdoor grill and prepare with spray oil. Remove the chicken from the bag, shaking off excess marinade. Grill chicken 3-4 minutes per side, or until no longer pink inside. Slice chicken on the diagonal, or shred if desired. Set aside.
Assemble your 'smashed' tacos
Layer tortilla chips and shredded cheese on a microwavable plate until cheese melts (20-30 seconds). Top with chicken, tomatoes, onion, and avocado. Finish with a dollop of yogurt and a squeeze of lime juice.