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Chipotle Chicken Tacos With a Roasted Corn Salsa

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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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