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Ingredients:
Chicken & Marinade:
2 lbs Boneless chicken thighs
½ cup Scallions, chopped
5-6 Garlic cloves
2 Chipotles from adobo can, chopped
2 tbsp Adobo sauce
½ cup Cilantro
2 Limes, juiced
2 tbsp Honey
1 tbsp Apple cider vinegar
1 tsp Kosher salt, Black pepper, Cumin
2 tsp Dry oregano, Mexican chili powder, Smoked paprika
Salsa:
2 ears Corn
⅓ Red onion
½ cup Cilantro
⅓ cup Reserved marinade
Avocado Crema:
1 cup Mexican crema
1 whole Avocado
¼ cup Sour cream
1 Lime, juiced
¼ cup Cilantro
2 tbsp Adobo sauce
1 tsp Garlic powder
Corn tortillas
Monterey jack cheese, shredded
Instructions:
Marinate the Chicken: Mix marinade ingredients and coat the chicken. Marinate for 2-24 hours.
Roast the Corn: Grill corn, then cut kernels off and mix with salsa ingredients.
Grill the Chicken: Cook chicken until 170°F internally, then chop.
Prepare Tacos: Grill tortillas, add cheese, and assemble with chicken, salsa, and avocado crema.
Serve: Enjoy the flavorful tacos!
Prep Time: 20 mins | Total Time: 35 mins | Servings: 6
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