Ingredients:
Meat
- Chicken breasts
- Chipotles in adobo sauce
- Yogurt (Greek or home made)
Tacos
- Blue corn taco tortillas
- Cilantro
- Limes
- Onion
- Avocado
- Cheese
- Slice chicken breasts in half and toss in large sandwich bags or tupperware
- Chop 4 chipotle peppers and toss in bag
- Add two dollops of yogurt into bag and shake it to mix and coat the chicken breasts
- Let marinate overnight
- Heat up a cast iron skillet with some olive oil
- Turn oven to 375
- Add each halved chicken breast at a time to seat on cast iron skillet
- Once all chicken has been seared, put them all in the pan and in the oven for around 10 minutes
- Take chicken out and let cool
- Meanwhile, chop up limes, cilantro and onion and mix. This topping is nice after it sits in the tangy lime juice and cilantro can spread
- Warm up tortillas on a pan, add chopped chicken, add cheese
- Fold over and flip to toast both sides
- Place tacos on plate and top with lime, cilantro and onion mixture and sliced avocado
Notes:
- Most of the time that I’ve cooked the chicken, I’ve been paranoid about it being raw so I overcook it. But not to worry, I chop it up small enough for the tacos that the cheese and moisture from the toppings make it pleasant, and the marinade really stands out.
- I’ll have a creamy avocado sauce with yogurt, avocado, and limes or hot sauce. But depends on how my stomach feels that day