Crispy Chipotle Chicken Tacos

• porsjoner: Servings: 15-20 mini tac
• total tid: 35 minutes

Ingredienser

For the Chicken:

2 lb boneless chicken thighs, cut into cubes

3 tbsp chipotle peppers in adobo sauce

2 tbsp fresh lime juice

3-4 cloves of garlic

Salt to taste

1 tsp black pepper

1 tbsp garlic powder

1 tbsp onion powder

2 tbsp honey

Oil for cooking

For the Chipotle Sauce:

3 tbsp mayonnaise

2 tbsp sour cream

1 tbsp reserved chipotle marinade mixture (see below for details)

2-3 tbsp water to loosen the sauce

For the Salsa:

1 large red onion, diced

2 tomatoes, diced

2 tbsp lime juice

1 tbsp fresh parsley, chopped

1 jalapeno, diced (remove seeds)

For Assembling:

15-20 mini tacos

1 cup mozzarella cheese

Fremgangsmåte

Make the Marinade: In a food processor or blender, combine chipotle peppers, garlic, lime juice, salt, pepper, garlic powder, onion powder, honey, and parsley. Add a splash of water and blend until smooth.

Reserve Chipotle Marinade: Reserve 1 tbsp of the chipotle marinade to make the chipotle sauce later.

Marinate the Chicken: Add the remaining marinade mixture to the chicken and marinate for at least 30 minutes.

Cook the Chicken: Heat oil in a large skillet over medium-high heat. Cook the marinated chicken until crispy and cooked through, about 5-6 minutes per side.

Make the Chipotle Sauce: In a bowl, whisk together mayonnaise, sour cream, reserved chipotle marinade, and 2-3 tbsp of water to loosen the sauce. Refrigerate until ready to use.

Make pico de gallo : In a bowl, combine diced red onion, tomatoes, lime juice, parsley, and jalapeno. Stir to combine.

Assemble the Tacos: Warm mini tacos shells according to package instructions. Fill with crispy chipotle chicken, chipotle sauce, fresh salsa, and shredded mozzarella cheese. Serve immediately and enjoy!