Description
Crispy tacos with tender chipotle chicken & the easiest avocado lime salsa.
Ingredients
Scale
- 6–8 chicken thighs (I used chicken from Covey Rise Farms)
- 1/2 teaspoon each salt + pepper, more for seasoning
- 2 tablespoons chipotle peppers in adobo sauce
- 2–3 tablespoons honey
- 4–6 scallions, chopped
- 1 – 1 1/2 cups shredded Mexican blend cheese
- 1 small bunch cilantro, chopped + divided
- 1 avocado, cut into small pieces
- 1 lime, zest + juice
- 12 corn taco tortillas
- olive oil
Instructions
- Preheat your oven to 425F.
- On a baking sheet tray, arrange the chicken thighs, salt, pepper and chipotle pepper sauce. Mix with tongs to fully coat the chicken. Separate the chicken so that it’s in one layer around the sheet tray. Bake for 10 minutes. Remove from the oven and let cool.
- Meanwhile, combine the avocado, lime zest and juice, 1/2 the scallions, 1/2 the cilantro and a pinch of each salt and pepper in a bowl. Toss to combine. Set aside.
- Cut the chicken into small bite sized pieces and return to the baking sheet tray. Mix in the honey, cheese, and the remaining scallions and cilantro to the tray with the chicken. Toss everything to combine.
- Heat the tortillas up slightly in a microwave or stove top. Place about 2-3 heaping tablespoons of the chicken mixture on to the center of each tortilla. Fold over and place on a cleaned baking tray. Repeat until all the chicken is filled into tortillas shells.
- Brush or drizzle each shell lightly with olive oil. Bake for 10-12 minutes or until the edges are crispy and the cheese is melted and chicken is hot. Serve with avocado salsa.
- Prep Time: 5
- Cook Time: 20
- Method: oven
- Cuisine: Mexican