Braised Chipotle Chicken Street Tacos

Savory with a little bit of kick, these tacos are so addicting and so good. The guacamole sealed the deal to make these one of my favorite dinners ever.

LET'S CHAT

Last night, I was STRESSED over about a thousand things. I studied for my medical nutrition therapy test for almost eight hours. By dinnertime, my brain was fried and I needed to do something creative to let off some steam. I was looking through old recipes and nothing sounded good. So, I thought about the food blogs I follow and the food people I follow on Instagram. One of my favorite people is Tieghan from Half-Baked Harvest. She has a nacho recipe that inspired me to make these tacos. I was stoked to try something new and be creative! They ended up being so so so good. Definitely a keeper.

INGREDIENTS

For the tacos

1 package corn tortillas

2 large chicken breasts

1/2 Tbs avocado oil

1/2 cup chipotle peppers in adobo sauce

1/2 cup sweet apple cider

1/2 cup red enchilada sauce

1 Tbs honey

2 tsp garlic

2 limes

2 tsp paprika

Pinch of salt and pepper

1 cup chopped romaine

For the guacamole

2 avocados, mashed

1/2 cup Organic Jack's cantina salsa

1/4 tsp garlic powder

1/4 tsp cayenne

1/4 tsp cumin

1/4 slice of lime, juiced

RECIPE

1. In a medium bowl, add chicken breasts, paprika, avocado oil, honey, garlic, and chipotle peppers in adobo sauce. Mix until the chicken is well coated.

2. Add a drizzle of oil in a large pan and heat it to medium-high.

3. To braise the chicken, put on the medium-hot pan. Pour the spice/sauce mixture in the pan with it. It will sizzle loudly. Cook for 2-4 mins on each side.

4. After it's seared on both sides, add enchilada sauce, apple cider, the juice of one lime, and salt and pepper. Lower heat to simmering. Cover and cook for 20-25 minutes.

5. While the chicken is cooking, slice two avocados in half. Put them in a bowl and mash them until they're just chunky. Add the salsa and guacamole spices and mix until the desired consistency. Top with lime juice.

6. Heat both sides of the tortillas on a pan. You still want them to be soft, but hot.

7. When the chicken is finished, shred it with two forks and let it soak in the sauce.

8. Fill the tacos by adding romaine, chipotle chicken, guacamole, and a spritz of lime.

9. Enjoy!!

FEEDBACK

I would love to hear what you think, what you did differently with the recipe, or any suggestions you have! Let me know if you loved it, hated it, or have any questions. Thanks so much for reading.

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@balancedailynutrition

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