Mexican food is my favorite type to eat and cook, and my husband loves it too, but the funny thing is he had never really had it until we started dating! Honestly. The closest thing they had to a Mexican restaurant where he grew up was Taco Bell so...yeah...I have had the extreme pleasure of expanding his palette ever since! We love a good ‘street style’ taco, so when I saw the mini corn tortillas in the store, I had to snatch them up and make some tacos happen.
Chipotle Chicken Tacos // Serves 4-6
1 lb boneless, skinless chicken breast
1 chipotle pepper in adobo sauce*
Juice of half a lime
¼ c water
1 tsp cinnamon
1 ½ tsp cumin
2 large garlic cloves, roughly chopped
1 T Mexican oregano
2 tsp Spanish paprika
2 tsp smoked paprika
¾ tsp kosher salt
2 T vegetable oil
Pico de gallo, limes, & avocado to serve
*I never use more than 1 or 2 chipotle peppers at a time because I cannot handle any more than that in a recipe, so when I open a new can, I just freeze the rest and use as needed!
Cut chicken into 4 oz pieces and place in a large zip-top plastic bag with the top rolled open; set aside. In the bowl of your food processor, combine chipotle pepper, lime juice, water, cinnamon, garlic, oregano, paprika, salt, and oil, pulsing to combine. Pour marinade over chicken, seal bag, and turn to coat chicken completely; place in fridge and marinate at least one hour, and up to four hours.
Prepare pico de gallo while you wait - it’s so easy to make your own! Just dice tomatoes and onions, and combine with minced garlic, cilantro, serrano pepper, lime juice, and salt. I like a little more tomatoes than onions, then add the rest to taste. Slice avocados and limes for tacos.
Preheat indoor grill pan(or BBQ!) to medium-high heat and lightly coat with olive oil spray. Remove chicken from marinade and place on hot grill; discard remaining marinade. Cook chicken through, 4-5 minutes on each side, depending on thickness. Remove from grill and let rest while you heat up the tortillas - you can do them one by one in a pan, or wrap them up in the damp towel and microwave until nice and soft. Slice chicken and place on tortillas with avocado, pico de gallo, and serve with lime wedges.
To round out the meal, I served corn on the cob with cojita cheese, along with some corn chips to dip in the extra salsa! Tacos are a staple in our home, so I love putting new twists on them - try it for your family on the next ‘Taco Tuesday’, and if you’re worried about the spice, don’t be, I rarely make anything a 6-year old couldn’t handle since that’s pretty much what I can handle!
With a full heart and an empty plate,