Fried Chipotle Chicken Tacos
Deliciously spicy chipotle chicken tacos with a refreshing dairy-free cilantro avocado lime crema. A perfect blend of heat and cool flavors that will elevate your taco night.
By @goodeatsbysarahh
Cook time: 45 minutes
Servings: 4
Ingredients
- 3 chipotles in adobo sauce
- 1 tbsp adobo sauce
- 2 lime juiced
- 2 garlic cloves
- 0.25 cup avocado oil
- 0.25 tsp cumin
- 1 tbsp honey
- 0 salt pinch
- 8 chicken thighs boneless, skinless
- 1 pepper sliced thinly
- 0.5 sweet onion sliced thinly
- 15 corn tortillas
- 2 cups shredded cheese dairy-free
- 1 cup dairy-free sour cream
- 1 lime juiced
- 0.5 avocado
- 0.33 cup cilantro loosely packed
- 2 tbsp green onion chopped
- 1 tbsp avocado oil
- 0 salt and pepper to taste
- 0 green onion sliced
- 0 cilantro
- 0 lime slices
Instructions
- In a blender, combine 3 chipotles in adobo sauce, 1 tablespoon adobo sauce, juice of 2 limes, 2 garlic cloves, 1/4 cup avocado oil, 1/4 teaspoon cumin, 1 tablespoon honey, and a pinch of salt. Blend until smooth to form the marinade.
- In a bowl, add 8 boneless, skinless chicken thighs and cover them thoroughly with the marinade. Cover and marinate in the fridge for 1-2 hours.
- In a skillet over medium-high heat, cook the marinated chicken thighs until golden on each side. Remove from skillet and set aside.
- In the same skillet, add sliced pepper and half a sweet onion. Sauté until softened.
- To assemble the tacos, place a corn tortilla in a pan over medium heat and layer with shredded cheese, cooked chicken, and sautéed peppers. Finish with another layer of cheese, fold in half, and cook until the tortilla is golden brown on both sides.
- In a blender, combine 1 cup dairy-free sour cream, juice of 1 lime, 1/2 an avocado, 1/3 cup cilantro, 2 tablespoons chopped green onion, 1 tablespoon avocado oil, and salt and pepper to taste. Blend until smooth to create the avocado lime crema.
- Serve the tacos topped with fresh green onion, cilantro, and lime slices. Enjoy this flavorful meal!