Chipotle Chicken Tacos

Chipotle chicken is a popular dish in restaurants around the country. If you love chipotle, try this recipe for delicious chicken tacos at home. This recipe uses avocados, cucumbers, red onion and other great ingredients. This recipe was created by chef Curtis Stone for the Hass Avocado Board.

© Courtesy of the Hass Avocado Board

Chipotle Chicken Tacos with Hass Avocado and Cucumber Relish

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients:

• 1 Tbsp. extra-virgin olive oil
• 2 Tbsp. finely chopped red onion
• 1 clove garlic, finely chopped
• 4 chipotle peppers in adobo sauce, finely chopped
• 2 Tbsp. honey
• 2 medium, vine-ripened tomatoes, cored, seeded and diced
• 2 green onions, finely sliced
• 2 cups coarsely shredded roasted chicken breast
• 8 small corn tortillas
• Hass Avocado and Cucumber Relish (below)
• Fresh cilantro leaves, for garnish

Hass Avocado and Cucumber Relish – Make Ahead

• 1 ripe, Fresh Hass Avocado, peeled, seeded and diced
• 2 Tbsp. peeled, seeded and finely chopped English cucumber
• 3 Tbsp. finely diced red onion
• 1 small red radish, diced
• 1 tsp. finely chopped fresh parsley
• 3 tsp. red wine vinegar
• 1 tsp. extra-virgin olive oil
• Salt, to taste

Instructions:

1. Heat a medium sauté pan over medium-high heat.
2. Add the oil and the onions to the pan; cook for 2 minutes stirring often.
3. Add in the garlic and cook for 1 minute, then stir in the peppers, honey and tomatoes.
4. Cook for 3 to 4 minutes or until most of the liquid from the tomatoes has evaporated and the mixture begins to thicken.
5. Add in the green onions and chicken and mix well. Season with salt and pepper to taste and remove from heat.
6. Heat the tortillas in a separate small sauté pan over medium-high heat for 15 seconds on each side to warm through.
7. Divide and spoon the chicken mixture among the tortillas, top each taco with the Hass Avocado and Cucumber Relish, garnish with cilantro leaves and serve immediately.

Hass Avocado and Cucumber Relish – Make Ahead

1. In a large mixing bowl, combine the avocado, cucumber, red onion and radish.
2. Add in the parsley and red wine vinegar, and slowly drizzle in the oil until combined.
3. Season with salt to taste. Cover and refrigerate until use.

Nutrition Facts:
Nutrition Information Per Serving: Calories 360; Total Fat 15 g (Sat 2.5 g, Trans 0 g, Poly 2 g, Mono 9 g); Cholesterol 60 mg; Sodium 105 mg; Potassium 610 mg; Total Carbohydrates 30 g; Dietary Fiber 5 g; Total Sugars 10 g; Protein 26 g; Vitamin A 759 IU; Vitamin C 84 mg; Calcium 44 mg; Iron 2 mg; Vitamin D 0 IU; Folate 60 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 15%; Vitamin C 140%; Calcium 4%; Iron 10% *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Post from: Blisstree

Chipotle Chicken Tacos