Ingredients:

  • 1 ½ lbs (680g) boneless, skinless chicken thighs or breasts
  • 2 tbsp (30ml) olive oil
  • 2-3 chipotle peppers in adobo sauce, minced
  • 1 tbsp (15ml) adobo sauce
  • 2 cloves garlic, minced
  • 1 tsp (5ml) smoked paprika
  • 1 tsp (5ml) ground cumin
  • 1 tsp (5ml) chili powder
  • ½ tsp (2.5ml) salt
  • Juice of 1 lime (about 2 tbsp/30ml)
  • 1 ripe avocado
  • ½ cup (120ml) sour cream or Greek yogurt
  • Juice of 1 lime (about 2 tbsp/30ml)
  • 1 clove garlic
  • Salt to taste
  • 1-2 tbsp (15-30ml) water
  • 8 small corn or flour tortillas
  • Shredded cabbage or lettuce
  • Chopped fresh cilantro
  • Diced red onion
  • Crumbled cotija or queso fresco (optional)
  • Lime wedges

Instructions:

  1. Combine all marinade ingredients in a bowl or bag. Add chicken and coat thoroughly. Marinate for at least 15 minutes (up to 4 hours in the fridge).
  2. Combine all crema ingredients in a blender or food processor. Blend until smooth. Add water, 1 tablespoon at a time, until desired consistency is reached. Taste and adjust seasoning.
  3. Heat a skillet or grill pan over medium-high heat. Cook chicken for 5-6 minutes per side, or until cooked through (internal temperature reaches 165°F/74°C) and nicely charred.
  4. Let the chicken rest for 5 minutes. Chop or slice into strips.
  5. Warm tortillas in a dry pan over medium heat or in the microwave (wrapped in damp paper towels).
  6. Add chopped chipotle chicken to each tortilla. Top with shredded cabbage, red onion, and a generous drizzle of avocado crema. Garnish with cilantro, cheese (if using), and a squeeze of lime. Serve Immediately