Chipotle Chicken Tacos Recipe
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Ingredients
Scale
- 1 1/2lbs boneless skinless chicken breasts
- 1 cup shredded Mexican cheese
- 8 small flour tortillas
- Marinade-
- 3 tablespoons olive oil
- ¼ cup honey
- 1 tablespoon Dijon mustard
- 1 tablespoon ketchup
- 1 tablespoon apple cider vinegar
- 1 tablespoon lime juice
- 1 tablespoon chipotle seasoing
- 1 teaspoon ground coriander
- ½ teaspoon oregano
- ½ teaspoon salt
- Lime Crema-
- 1 cup sour cream
- 2 tablespoons mayonnaise
- ¼ cup cilantro leaves
- 1 tablespoon lime juice
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- BLT Slaw-
- 6 slices cooked bacon (crumbled)
- 2 cups thinly sliced cabbage
- 1 large roma tomato (chopped)
- 2 tablespoons diced red onion
- 1 tablespoon lime juice
- 1 tablespoon prepared lime crema
Instructions
- Whisk together all of the marinade ingredients in a bowl. Reserve ¼ of the marinade for basting and pour the rest into a large ziplock bag. Add the chicken, seal and refrigerate for 2-6 hours.
- Add all of the lime crema ingredients into a blender and blend until smooth. Set aside.
- In a large bowl combine the ingredients for the BLT slaw. Set aside.
- Heat an outdoor grill over medium-high heat. Remove the chicken from the marinade and place onto the grill. Discard the marinade. Grill the chicken for 5-7 minutes per side or until fully cooked (the internal temperature has reached 165 degrees F.). During the last few minutes of cooking baste the chicken with the reserved marinade. Remove from the grill. Allow the chicken to rest for 5 minutes and then chop into pieces. Turn the grill to low heat and grill the tortillas for about 1-2 minutes per side or until lightly browned (optional).
- Make the tacos by adding some of the grilled chicken to each tortilla. Top with cheese, blt slaw, and lime crema.
Find it online: https://blogchef.net/chipotle-chicken-tacos-recipe/