Ingredients:

Meat

• Chicken breasts
• Chipotles in adobo sauce
• Yogurt (Greek or home made)

Tacos

• Blue corn taco tortillas
• Cilantro
• Limes
• Onion
• Avocado
• Cheese

1. Slice chicken breasts in half and toss in large sandwich bags or tupperware
2. Chop 4 chipotle peppers and toss in bag
3. Add two dollops of yogurt into bag and shake it to mix and coat the chicken breasts
4. Let marinate overnight
5. Heat up a cast iron skillet with some olive oil
6. Turn oven to 375
7. Add each halved chicken breast at a time to seat on cast iron skillet
8. Once all chicken has been seared, put them all in the pan and in the oven for around 10 minutes
9. Take chicken out and let cool
10. 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
11. Warm up tortillas on a pan, add chopped chicken, add cheese
12. Fold over and flip to toast both sides
13. 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