Ingredients for creamy chipotle chicken tacos:
- 2 chicken breasts, sliced into strips
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup mayonnaise
- 2-4 tablespoons chipotle in adobo sauce, to taste
- 1 tablespoon lime juice
- 8 tortillas
- Shredded lettuce, diced tomatoes, shredded cheese, and sour cream (optional toppings)
Directions:
1. Preheat a large skillet over medium heat. Add the olive oil, garlic, chili powder, smoked paprika, cumin, salt, and black pepper.
2. Cook until fragrant, about 1-2 minutes.
3. Add the chicken strips to the skillet and cook for 6-8 minutes until cooked through.
4. In a separate bowl, mix the mayonnaise, chipotle in adobo sauce, and lime juice together.
5. Assemble the tacos with the chicken, lettuce, diced tomatoes, shredded cheese, and chipotle mayo sauce.
6. Serve hot.
Calories per taco:
Approximately 260 calories.
To make Mexican sauce:
Ingredients:
- 2 medium tomatoes
- 1/4 onion
- 1 garlic clove
- 1 jalapeño
- Salt and pepper to taste
Directions:
1. Preheat the oven to 400°F (204°C).
2. Cut the tomatoes, onion, garlic, and jalapeño in half and place on a baking sheet.
3. Roast the vegetables for about 20-25 minutes or until soft and slightly charred.
4. Once the vegetables are roasted, place them in a blender or food processor and blend until smooth.
5. Pour the sauce into a small saucepan and heat over low heat.
6. Season with salt and pepper to taste.
7. Serve over tacos or with tortilla chips.
Note: For a spicier sauce, add more jalapeño.
