Chipotle Spiced Chicken Tacos with Cilantro Lime Crema

AuthorserendipitybysaralynnDifficultyBeginner

Yields4 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

The sauce for this recipe can be made a day in advance. It's also great as a salad dressing, veggie dip, or drizzled over roasted potatoes!

Cilantro Lime Crema
 ½ cup plain Greek yogurt
 1 cup cilantro, packed
 1 lime, juiced
 2 garlic cloves
 1 jalepeño (seeded if you don't want spicy)
 2 tbsp olive oil
 Salt + pepper, to taste
Chipotle Spiced Chicken
 ½ tbsp chipotle chili powder
 1 tsp garlic powder
 1 tsp onion powder
 ¼ tsp oregano
 ½ tsp smoked paprika
 ½ tsp cumin
 ¼ tsp cayenne pepper, or to taste
 1 lb chicken breast, cubed
 2 tbsp neutral oil
 2 garlic cloves, minced
 Corn tortillas, cilantro, onions, jalepeños, avocado, limes for serving

1

To make the sauce, pulse the yogurt, cilantro, lime juice, garlic, and jalepeño in a food processor until smooth. Scrape the bowl, and blend while slowly drizzling in the olive oil. Season with salt and pepper. Set aside.

2

To make the chicken, combine the chili powder, garlic powder, onion powder, oregano, paprika, cumin, and cayenne pepper. Toss the chicken with the spice mix, and season with salt and pepper.

In a large saute pan, heat the oil. Brown the garlic, and then add the seasoned chicken. Cook until chicken is no longer pink.

3

Brown the tortillas - I do this by laying the tortillas over the burner on my gas stove until they're lightly charred. You can also do this in the oven or in a pan.

Serve the tacos with the cilantro lime crema, cilantro, chopped onions, jalepeños, avocados, salsa, etc.

Ingredients

Cilantro Lime Crema
 ½ cup plain Greek yogurt
 1 cup cilantro, packed
 1 lime, juiced
 2 garlic cloves
 1 jalepeño (seeded if you don't want spicy)
 2 tbsp olive oil
 Salt + pepper, to taste
Chipotle Spiced Chicken
 ½ tbsp chipotle chili powder
 1 tsp garlic powder
 1 tsp onion powder
 ¼ tsp oregano
 ½ tsp smoked paprika
 ½ tsp cumin
 ¼ tsp cayenne pepper, or to taste
 1 lb chicken breast, cubed
 2 tbsp neutral oil
 2 garlic cloves, minced
 Corn tortillas, cilantro, onions, jalepeños, avocado, limes for serving

Directions

1

To make the sauce, pulse the yogurt, cilantro, lime juice, garlic, and jalepeño in a food processor until smooth. Scrape the bowl, and blend while slowly drizzling in the olive oil. Season with salt and pepper. Set aside.

2

To make the chicken, combine the chili powder, garlic powder, onion powder, oregano, paprika, cumin, and cayenne pepper. Toss the chicken with the spice mix, and season with salt and pepper.

In a large saute pan, heat the oil. Brown the garlic, and then add the seasoned chicken. Cook until chicken is no longer pink.

3

Brown the tortillas - I do this by laying the tortillas over the burner on my gas stove until they're lightly charred. You can also do this in the oven or in a pan.

Serve the tacos with the cilantro lime crema, cilantro, chopped onions, jalepeños, avocados, salsa, etc.

Chipotle Spiced Chicken Tacos with Cilantro Lime Crema
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