Serves 15
Directions
- 1In a bowl, add chipotle paste, lime juice, salt, black pepper, garlic powder, onion powder. Mix well.
- 2Add the cubed chicken to the marinade. Toss until all pieces are evenly coated.
- 3Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).
- 4Dice the onion, tomatoes, and jalapeño. Chop the cilantro.
- 5Set everything aside for later use.
- 6Heat oil in a large skillet over medium-high heat.
- 7Add the marinated chicken in a single layer (cook in batches if needed).
- 8Cook for 5–6 minutes per side, until: Nicely browned and crispy on the outside and Fully cooked on the inside.
- 9Remove from heat and set aside.
- 10In a bowl, whisk together Mayonnaise, Sour cream, Chipotle paste, lime juice, Water (add gradually until desired consistency is reached).
- 11In a bowl, combine Diced red onion, Tomatoes, Lime juice, Chopped parsley, Jalapeño. Mix well and adjust salt if needed.
- 12Preheat a large skillet over medium heat.
- 13Add some oil.
- 14Place a mini flour tortilla in the skillet and sprinkle a small amount of Mozzarella cheese on half of the tortilla.
- 15Add a few pieces of the cooked chipotle chicken on top of the cheese.
- 16Fold the tortilla in half to enclose the filling.
- 17Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
- 18Flip and cook for an additional 2 minutes.
- 19Repeat with the remaining tortillas.
- 20Assemble the tacos by spreading Chipotle sauce on each taco then topping with salsa.
- 21Serve and enjoy.
Ingredients
- 2 lb boneless chicken thighs/ breast, cut into cubes
- 3 tbsp chipotle peppers in adobo sauce, (blended into a paste)
- 2 tbsp fresh lime juice
- Salt to taste
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1 tsp onion powder
- Oil for cooking
- 3 tbsp mayonnaise
- 2 tbsp sour cream
- 1 tbsp Chipotle peppers in adobo sauce, (blended into a paste)
- 2 tbsp Chipotle peppers in adobo sauce, (blended into a paste)
- 1 tbsp lime juice
- 2 tbsp lime juice
- 2 tbsp water to loosen the sauce
- 3 tbsp water to loosen the sauce
- 1 large red onion, diced
- 2 tomatoes, diced
- 2 tbsp lime juice
- 1 tbsp fresh cilantro , chopped
- 1 jalapeno, diced (remove seeds)
- 15 mini tacos
- 20 mini tacos
- 2 cups mozzarella cheese
Equipment
bowlskillet
Tips
- For deeper flavor, refrigerate chicken for up to 2 hours.
- Cook chicken in batches if needed.
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