Chipotle Chicken Tacos
Chipotle Chicken tacos
Lately, my Daughter has been obsessed with fast food taco restaurants and I told her that I can make the same food she orders from there, at home! I dont know why kids love fast food so much, I guess I was the same way when I was younger. She loves to get this chipotle chicken burrito from her favorite fast food taco restaurant and I told her I would make it at home but in a taco. Thats exactly what I did and she LOVED them! But it didnt stop her from wanting her favorite fast food restaurant LOL. Hey, I tried :) These Chipotle Chicken Tacos are super easy to make and are extremely delicious! Since the tacos are packed with flavor, I wanted to make a sauce that will add some freshness so I made an avocado crema, which you can save in the fridge and use it on multiple dishes. Start by cutting up 2 whole boneless skinless chicken breasts into small pieces and and it to a bowl. Feel free to use chicken thighs if preferred. Season the chicken with 1 tbsp of garlic salt and 1 tbsp of onion powder and mix well.
Pour one 7 oz can of chipotle sauce on the chicken and mix well. Make sure the chicken is fully coated.
Add 1 tbsp of vegetable oil to a pan. Once the oil is hot, add the chicken. Cook 8-10 minutes or until the chicken is fully cooked and set aside.
To make the avocado crema, add 1 ripen avocado, 1/3 cup of sour cream, 1/3 cup of fresh cilantro, juice of 2 limes, 2 tbsp of water and salt (to taste) to a blender and blend until smooth and creamy. Taste to make sure it is seasoned to your liking.
To a skillet, add 1 tsp of vegetable oil. Once the oil is hot, add 1 flour tortilla, 1 tbsp of the cooked chicken and 1 tbsp of monterey jack cheese. Fold the tortilla in half and cook until browned on each side and the cheese has melted.
Repeat until all of the chicken is used. Should make about 10-12 tacos. Serve with pico de gallo, the avocado crema and rice for a complete meal. Serve and ENJOY!
Chipotle Chicken Tacos w/Avocado Crema
Tender chicken cooked in a smoky and spicy sauce made with chipotle pepper in adobo. Served on toasted flour tortillas with monterey jack cheese and paired with a homemade avocado crema.
Ingredients
- 2 whole boneless skinless chicken breasts
- 1 7.76 oz can of chipotle sauce
- 1 tbsp garlic salt
- 1 tbsp onion powder
- 4 tbsp vegetable oil
- 10-12 flour tortillas
- 3 cups shredded monterey jack cheese
- 1 ripen avocado
- 1/3 cup sour cream
- 1/3 cup fresh cilantro
- 2 limes
- 2 tbsp water
Instructions
- Cut the boneless skinless chicken breasts into small pieces and and it to a bowl. Feel free to use chicken thighs if preferred. Season the chicken with garlic salt and onion powder.
- Pour the can of chipotle sauce on the chicken and mix well. Make sure the chicken is fully coated.
- Add 1 tbsp of vegetable oil to a pan. Once the oil is hot, add the chicken. Cook 8-10 minutes or until the chicken is fully cooked and set aside.
- To a skillet, add 1 tsp of vegetable oil. Once the oil is hot, add 1 flour tortilla, 1 tbsp of the cooked chicken and 1 tbsp of monterey jack cheese. Fold the tortilla in half and cook until browned on each side and the cheese has melted.
- Repeat until all of the chicken is used. This should make about 10-12 tacos. Serve with pico de gallo, the avocado crema and rice for a complete meal. Serve and ENJOY!
- To make the avocado crema, add ripen avocado, sour cream, fresh cilantro, juice of 2 limes, water and salt (to taste) to a blender and blend until smooth and creamy. Taste to make sure it is seasoned to your liking.
- Serve with the chipotle chicken tacos.
Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.
