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These soft tacos are delicious, nutritious, and fun to make. Jazz them up with some mexi-slaw to make taco night even better!
1/4 cup (60 mL) lime juice
1/3 cup (75 mL) canola oil
1 Tbsp (15 mL) honey
1 tsp (5 mL) minced, deseeded canned chipotle peppers in adobo sauce (optional)
1 Tbsp (15 mL) minced cilantro
salt and pepper, to taste
1/2 cup (125 mL) sliced green onion
2 cups (500 mL) shredded cabbage or coleslaw mix
1 Tbsp (15 mL) butter
1 medium onion, sliced
1 lb (500 g) cooked chicken, diced OR raw boneless skinless chicken breasts or thighs, cut in thin strips
2 Tbsp (30 mL) chili powder
1 Tbsp (15 mL) minced, deseeded canned chipotle peppers in adobo sauce
1 1/2 tsp (7 mL) dried oregano
1/4 tsp (1 mL) salt
1 1/2 Tbsp (20 mL) cornstarch
1 cup (250 mL) milk
12 medium, soft taco shells, warmed
1/2 cup (125 mL) shredded Queso Blanco cheese
hot sauce (optional)
In a bowl, combine lime juice, oil, honey, chipotle pepper, cilantro, and salt and pepper. Add green onion to shredded cabbage. Pour dressing over cabbage and toss and set aside.
In large frying pan, melt butter over medium-high heat; sauté onion for 3 minutes or until softened and starting to brown. Add chicken, chili powder, chipotle pepper, oregano, and salt; sauté until chicken is reheated or if using raw chicken, 5 minutes, or until chicken is no longer pink inside.
Whisk cornstarch into milk until smooth; gradually stir into cooked chicken. Simmer, stirring, for 3 minutes or until bubbling and thickened.
Spoon chipotle chicken filling into centre of taco shell and top with mexi-slaw, Queso Blanco cheese, and hot sauce. Fold taco in half to enclose filling.
Recipe adapted from Dairy Farmers of Canada, www.dairygoodness.ca.
For vegetarian tacos substitute chicken with 2 cups (500 mL) sliced mushrooms – see Chipotle Mushroom Tacos.
Left over Chipotle Peppers in adobo sauce can be frozen and thawed for use in future recipes. Line a clean ice cube tray with plastic wrap. Deseed left over peppers. Place one pepper and some sauce in each cube. Cover and freeze overnight. Remove plastic wrap and frozen peppers from the tray and place in an air tight container or resealable bag. Return to freezer for future use.