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Honey Chipotle Chicken Tacos
45 minServes 4Nutri-Score C€€
C
45 min
45 minHoney Chipotle Chicken Tacos
what you need
Ingredients
chipotle peppers in adobo (chopped)Pantry45 g
garlic (minced)Produce3 pieces
honeyPantry30 ml- mayonnaisePantry30 ml
lime (juiced)Produce1 piece
black pepper (ground)Spices2 g
saltSpices5 g
paprikaSpices3 g
chipotle powderSpices3 g
chicken thighs (boneless, skinless)Meat450 g
roma tomatoes (diced)Produce3 pieces
onion (diced)Produce1 piece- cilantro (chopped)Produce15 g
sour creamDairy120 ml- chipotle hot saucePantry60 ml
garlic powderSpices2 g
waterBeverages30 ml- flour tortillasBakery8 pieces
- lettuce (shredded)Produce100 g
per serving
Nutrition
608kcal
- Carbs
- 53 g
- Proteins
- 26 g
- Fat
- 33 g
what you’ll use
Tools
Mixing bowl ×3
Frying pan
Tongs
step by step
Method
- Step 1
Make the chipotle marinade
- In a bowl, combine the chipotle peppers in adobo, garlic, honey, mayonnaise and lime juice.
- Season with black pepper, salt, paprika and chipotle powder, then mix into a marinade.
- Step 2
Marinate the chicken
- Add the chicken thighs to the marinade and coat well.
- Let the chicken marinate in the fridge.
- Step 3
Make the pico de gallo
- In a bowl, mix the diced tomatoes, onion and cilantro.
- Add the lime juice, salt and pepper and stir to combine.
- Step 4
Make the chipotle mayo
- In a bowl, whisk the mayonnaise, sour cream and chipotle hot sauce with the lime juice.
- Season with garlic powder, black pepper and paprika, then add water until the desired consistency.
- Step 5
Cook the chicken
- Cook the marinated chicken thighs in a hot pan until cooked through and slightly charred.
- Rest briefly, then slice the chicken.
- Step 6
Assemble the tacos
- Warm the flour tortillas.
- Fill with shredded lettuce, sliced chicken and pico de gallo.
- Drizzle with the chipotle mayo and serve.
most cooked first