Crispy Chipotle Chicken Tacos

Ingredients

• 1.5 lb boneless, skinless chicken thighs (Cubed into very small bite-sized pieces)
• 1 tbsp ground cumin (For the chicken marinade)
• 2 tsp chili powder (For the chicken marinade)
• 2 tsp smoked paprika (For the chicken marinade)
• 2 tsp garlic powder (For the chicken marinade)
• 2 tsp salt (For the chicken marinade)
• 2 tbsp olive oil (For the chicken marinade)
• 7 garlic (Minced; for the chicken marinade)
• 1 lime juice (Juiced)
• 3 tbsp adobo sauce (For the chicken marinade)
• 3 tbsp olive oil (For cooking the chicken)
• 0.333 cup mayonnaise (For the aioli)
• 0.333 cup sour cream (For the aioli)
• 1 tsp chili powder (For the aioli)
• 1 tsp paprika (For the aioli)
• 1 tsp black pepper (For the aioli)
• 1 tsp salt (For the aioli)
• 0.5 lime juice (Juiced; for the aioli)
• 1 tbsp hot sauce (Optional; for the aioli)
• 2 garlic (Minced; for the aioli)
• 2 tbsp fresh cilantro (Chopped; optional; for the aioli)
• 8 small flour tortillas (5-inch tortillas)
• 1 cup Oaxaca or mozzarella cheese (Grated)
• Green Mountain Gringo Medium Salsa (Use lots, for topping)
• neutral oil (A little, for crisping the tacos in the clean pan)
• water (A splash, optional, to thin the aioli)

Steps

1. 1

   Cube the chicken thighs into very small bite-sized pieces and place them in a large bowl.

2. 2

   Add the cumin, chili powder, smoked paprika, garlic powder, salt, 2 tablespoons olive oil, minced garlic, lime juice, and adobo sauce to the chicken. Mix thoroughly so the pieces are evenly coated, then marinate for as long as your patience can handle.

3. 3

   Heat the 3 tablespoons olive oil in a large pan over medium-high heat.

4. 4

   Add the marinated chicken to the hot pan and sauté for about 10 minutes, stirring every minute so all sides become crispy and golden. Cook until fully done, with some charred edges.

5. 5

   Make the aioli by combining the mayonnaise, sour cream, chili powder, paprika, pepper, salt, lime juice, hot sauce if using, minced garlic, and chopped cilantro if using in a bowl.

6. 6

   Stir the aioli until smooth. Add a splash of water if you want a thinner consistency.

7. 7

   Heat a clean pan over low heat and add a little neutral oil.

8. 8

   Place one flour tortilla in the pan, sprinkle a layer of grated cheese over it, and add a scoop of the crispy chicken.

9. 9

   Cook for 1 to 2 minutes, until the bottom of the tortilla turns golden.

10. 10

    Fold the tortilla into a taco, then flip it a couple of times until both sides are crispy and the cheese has melted. Repeat with the remaining tortillas, cheese, and chicken.

11. 11

    Open the tacos and fill them with Green Mountain Gringo Medium Salsa and a drizzle of garlic-lime aioli.

12. 12

    Close the tacos and serve immediately.

Notes

The source does not specify an exact marinating time. The aioli hot sauce and cilantro are optional. The amount of salsa is intentionally unspecified; use plenty for topping. The source says to serve immediately.

Nutrition per serving

• main
• Mexican
• tacos
• crispy
• skillet-cooked
• chicken
• spicy
• cheesy