Chipotle Chicken Tacos
from https://fromscratchfast.com/

Canned chipotle peppers and garlic get pureed into a simple but deeply flavorful marinade for chicken (it's delicious on skirt steak!). The spicy chicken is awesome on its own, but we love to shred it and pile it into tortillas with Napa cabbage, avocado slices and a garlicky, mint-spiked lime crema. The recipe makes a big batch of crema, but we end up slathering it over everything on our plates. If you have the time, marinate the chicken in the morning or even the day before for maximum flavor.

For even more flavor, top the tacos with Quick Pickled Red Onions!

Marinade
5 garlic cloves, peeled
1 7-ounce can chipotle peppers in adobo sauce
Salt and freshly ground black pepper
1 1/2 - 2 pounds boneless skinless chicken thighs

Lime crema
1 cup sour cream
1 small garlic clove, grated
Zest of 1 lime
Juice of 1/2 lime
1 tablespoon thinly sliced scallions
1 tablespoon chopped mint or cilantro, or a mix of the two

For serving
Oil for grill
Warm tortillas
2 cups thinly sliced Napa cabbage, for serving
Avocado slices, for serving
Crumbled Cotija or feta cheese, for serving (optional)
Hot sauce, for serving (optional)

Marinate the chicken
Put the garlic cloves in a mini food processor, and process until finely chopped. Add the chipotle peppers with their sauce and season with salt and pepper. Process until smooth, stopping and scraping down the sides occasionally.

Season the chicken with salt and pepper, and transfer to a bowl. Add the chipotle marinade, and toss to coat. Let sit at room temperature for 15-45 minutes, or cover and refrigerate for up to 24 hours.

Make the lime crema
Mix together the sour cream, grated garlic, lime zest, lime juice, scallions, and mint or cilantro. Season with salt and pepper.

Grill and serve
Preheat a grill or grill pan to medium-high. If the chicken was refrigerated, let it come to room temperature.

Remove the chicken from the marinade, leaving some of the marinade sticking to the meat. Oil the grill grates, then grill the chicken on both sides until cooked through, about 5 minutes per side. Transfer to a cutting board and let rest 5-10 minutes. Using two forks, coarsely shred the chicken.

I saw this in another recipe for Chipotle Chicken Tacos (see photo to the right). If cooking in a cast iron pan, once you take the chicken out of the pan, leave any remaining flavored oil in the pan, place a tortilla or two in the pan, add chicken and cheese, then fold half the tortilla over. Fry one side of the tortilla, then the other. Add salasa and dip in the lime crema to eat. Be careful how much filling you put in as you need to fold it in half pick it up to eat it.

Pile the chicken into warmed corn or flour tortillas and top with napa cabbage, avocado slices and the lime crema. If you'd like, sprinkle with a bit of crumbled Cotija or feta cheese. Serve with hot sauce and the remaining crema at the table.

Servings: 4 people