Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Servings 10 tacos
Marinated in a blend of spices, citrus and honey, these chipotle chicken tacos are grilled and served with a fresh cilantro slaw for a taco recipe that's unique and satisfying.
For the marinade:
- 2 chipotle peppers + 2 tablespoons adobo sauce
- 2 limes (quartered)
- 4 garlic cloves (peeled)
- 1/4 cup water
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons coarse salt
For the tacos:
- 4 boneless (skinless chicken thighs)
- 8 - 10 flour tortillas
- 1/2 14- ounce bag coleslaw mix
- 1/3 cup cilantro
- 3 tablespoon mayo
- 3 tablespoons vinegar or lime juice
- salt & pepper
For the tacos:
- Tortillas (flour or corn)
Combine marinade ingredients in a food processor and blend until smooth. Transfer to bag or container with chicken. Allow the chicken to marinate for at least 1 hour.
Preheat grill to 400˚F. Add chicken and grill for about 8 minutes per side (turning once), or until internal temperature reaches 165˚F. Remove chicken from grill and allow it to rest for about 5 minutes before chopping.
In a large mixing bowl, combine coleslaw ingredients and season to taste with salt & pepper.
To assemble tacos, fill each tortilla with a serving of chicken and top with coleslaw.
Calories: 212kcal Carbohydrates: 21g Protein: 12g Fat: 9g Trans Fat: 0.01g Cholesterol: 29mg Sodium: 844mg Fiber: 3g Sugar: 6g Vitamin C: 20mg