Chipotle Chicken Tacos with Pineapple Corn Salsa

Ingredients

• 2 lb boneless, skinless chicken thighs (Cut into cubes)
• 1 can chipotle peppers in adobo sauce
• 4 garlic cloves
• 1 tsp smoked paprika powder
• 1 tbsp garlic powder
• salt (To taste)
• 1 tbsp dried oregano
• 1 tsp black pepper (For the chicken marinade)
• 0.25 cup oil (For the chipotle marinade)
• 1 cup pineapple (Diced)
• 1 red bell pepper (Diced)
• 1 cup sweet corn kernels
• 0.5 red onion (Diced)
• 1 jalapeño pepper (Seeded and finely chopped)
• 1 tbsp fresh cilantro (Chopped)
• 1 tsp black pepper (For the salsa)
• 2 tbsp fresh lime juice (Freshly squeezed)
• 1 cup mayonnaise
• 2 tbsp reserved chipotle marinade (Use 2–3 tablespoons in the sauce)
• 1 tbsp oil (For cooking the chicken)
• taco shells or tortillas (The source says to warm the tacos; quantity not specified)
• Athenos Tajín crumbled feta cheese (For sprinkling over the assembled tacos; quantity not specified)
• oil (For warming the tacos; amount not specified)

Steps

1. 1

   Add the chipotle peppers in adobo sauce, garlic cloves, salt, smoked paprika, garlic powder, dried oregano, and the 1/4 cup oil to a blender. Blend until smooth to make the chipotle marinade.

2. 2

   In a large bowl, whisk together 2–4 tablespoons of the chipotle marinade, depending on the desired spice level, and the cubed chicken. Mix thoroughly so the chicken is coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.

3. 3

   Heat 1–2 tablespoons of oil in a large skillet over medium-high heat.

4. 4

   Remove the chicken from the marinade and add it to the hot skillet. Cook for 13–15 minutes, tossing occasionally, until the chicken is cooked through.

5. 5

   Make the chipotle sauce by mixing 2–3 tablespoons of the reserved chipotle marinade into the mayonnaise until well combined.

6. 6

   Make the salsa by combining the diced pineapple, red bell pepper, sweet corn, red onion, jalapeño, cilantro, salt, and black pepper in a bowl.

7. 7

   Squeeze the lime juice over the salsa and mix well.

8. 8

   Heat some oil in a skillet and warm the tacos.

9. 9

   Assemble each taco by spreading on a layer of chipotle sauce, followed by chipotle chicken and a spoonful of pineapple corn salsa.

10. 10

    Sprinkle with Athenos Tajín crumbled feta cheese. Serve immediately.

Notes

The source does not specify the number or type of tacos/tortillas, the amount of feta, or the exact amount of oil for warming the tacos. Reserve some marinade before mixing it with the chicken so it can be used in the sauce; do not reuse marinade that has contacted raw chicken.

Nutrition per serving

• main
• Mexican-inspired
• tacos
• spicy
• chicken
• fresh salsa
• quick meal
• gluten-free if served in corn tortillas