Chipotle Chicken Tacos
Servings
2Serving size
3 tacosThis recipe can easily be multiplied and the taco filling makes good leftovers, hot or cold. It’s best to assemble the tacos just before eating.
Ingredients
1 tsp. Olive oil |
2 cup Pumpkin seeds (pepitas) |
1 medium (2-1/2 inch dia) White onions (thinly sliced) |
6 ounces Boneless, skinless chicken breast (1/2 inch dice) |
2 medium Chipotle peppers In adobo sauce (finely minced) |
1/4 tsp. Salt |
1/4 tsp., whole Ground cumin |
1/4 cup Water |
1/4 cup White wine |
1 ounce Semisoft goat cheese |
6 medium (approx 5 inch dia) Taco shells |
2 cup shredded Romaine lettuce (thinly sliced) |
1/3 medium Avocados, raw (thinly sliced) |
Instructions
Add the pumpkin seeds and cook, tossing frequently, for about 2 minutes.
Add the onions and reduce the heat to medium.
Cook for 8-10 minutes, tossing frequently, until the onion is translucent.
Add the chicken, chipotles, salt, and cumin and cook for another 2 minutes, stirring frequently.
Add the wine and the water, stir, and reduce the heat to low.
Simmer, covered, for about 5 minutes.
Remove the skillet from the heat and add the goat cheese.
Fold together gently until the goat cheese melts and is well incorporated.
Serve in corn taco shells topped with lettuce and avocado.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.Recipe Notes
There are so many great variations of tacos that you can make. This recipe for Chipotle Chicken Tacos is absolutely delicious: creamy, spicy, rich, and savory all at once. The two medium chipotles will give it a moderate spiciness, and you can add more or less depending on how much you like.
When you open a can of chipotle in adobo, it is unlikely that you will use all of the peppers in the can. Put each individual pepper in a small Ziplock bag and then the smaller bags in a larger Ziplock. Freeze them and you will always have peppers on hand for your recipes: just choose the number you need for your dish.