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Chipotle Chicken Tacos

For The Tacos

1/4 c extra virgin olive oil

1 tsp cumin

juice of 1 lime, plus zest

1 jalapeno, stemmed, seeded and diced

4 chicken breasts

8 yellow corn tortillas

1/2 C finely shredded cabbage

1 C shredded Mexican blend cheese

1/4 C cilantro

For Chipotle Crema

1/2 C mayo

1/4 C sour cream

1/2 Tbs minced garlic

1/2 lime, juiced

1 Tbs chipotle peppers in adobo sauce, minced


1. For the tacos: mix the first 4 ingredients in a large ziplock bag; add chicken breasts to marinade for at least 20 minutes.

2. Preheat grill to medium high heat. Remove the chicken from the marinade and discard marinade.

3. Pat the chicken dry with a paper towel; grill 5-7 minutes per side or until done. Remove and dice in a bowl.

4. For Chipotle Crema: Combine all listed ingredients and mix thoroughly.

5. Warm the tortillas over a gas flame or in a pan.  Fill with chicken, cabbage and cheese. Top with chipotle crema and garnish with cilantro.



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