Plat
Crispy Chipotle Chicken Tacos
45 minPour 4Nutri-Score C€€
C
45 min
45 minCrispy Chipotle Chicken Tacos
ce qu’il vous faut
Ingrédients
flour tortillas (small taco size)Boulangerie8 morceaux
mozzarella cheese (shredded)Produits laitiers200 g
parsley (chopped)Fruits et légumes10 g
chicken breast (cut into strips)Viandes500 g- chipotle peppers in adobo sauce (minced, with sauce)Épicerie60 g
Italian seasoningÉpices5 g- Old Bay seasoningÉpices3 g
- smoked paprikaÉpices4 g
garlic powderÉpices4 g- mayonnaiseÉpicerie80 g
- ranch dressingÉpicerie60 g
- chipotle peppers in adobo sauce (minced, for the sauce)Épicerie20 g
- BBQ sauceÉpicerie30 g
par portion
Nutrition
571kcal
- Glucides
- 48 g
- Protéines
- 36 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
Saladier
Poêle
Pince de cuisine
pas à pas
Préparation
- Étape 1
Marinate the chicken
- In a bowl, combine the chicken breast strips with the chipotle peppers in adobo, Italian seasoning, Old Bay, smoked paprika and garlic powder.
- Mix well so the chicken is evenly coated and let it marinate.
- Étape 2
Make the chipotle dipping sauce
- Whisk together the mayonnaise, ranch, chipotle peppers in adobo and BBQ sauce until smooth.
- Set aside.
- Étape 3
Cook the chicken
- Heat a frying pan over medium-high heat and cook the marinated chicken until golden and cooked through.
- Remove from the pan and set aside.
- Étape 4
Assemble the tacos
- Lay the flour tortillas out and top half of each with mozzarella, cooked chicken, a little more mozzarella and chopped parsley.
- Fold the tortillas over to close.
- Étape 5
Crisp the tacos
- Cook the folded tacos in a lightly oiled pan over medium heat, pressing gently, until golden and crispy on both sides and the cheese has melted.
- Serve hot with the chipotle dipping sauce.
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