Honey Chipotle Chicken Taco
Don't wait for Taco Tuesday to try our Honey Chipotle Chicken Tacos. They may be the easiest tacos you ever make and they are delicious.
Ingredients
- boneless, skinless chicken breasts · 4
- Herbie’s Mole Poblano Spice · 1 package
- 4” corn tortillas · 8
- shredded cabbage · 2 cups
- cotija cheese · 1/4 cup
- For Cilantro Crema ·
- Mexican crema · 6 ounces
- chopped cilantro · 2 tablespoons
- lime, juiced · 1
- lime, zested · 1
- salt · 1 teaspoon
- For Honey Chipotle sauce ·
- 7oz can chipotle peppers in adobe sauce · 1
- apple cider vinegar · 1 tablespoon
- sugar · 2 tablespoons
- soy sauce · 1/4 cup
Instructions
Season chicken breasts generously with Herbie’s Mole Poblano spice and salt. In a large sauté pan, heat light oil over medium heat and pan seared chicken for 7-10 minutes. Flip chicken and continue to cook for additional 7-10 minutes. Once cooked through, remove from heat and allow to rest.
To make honey chipotle sauce, add honey, chipotle peppers, apple cider vinegar, sugar and soy sauce to blender and puree until smooth.
For cilantro crema, combine all ingredients in a mixing bowl and transfer to an empty squeeze bottle.
To build tacos, slice the chicken into long thin strips and toss in honey chipotle sauce.
Warm up tortillas in microwave so they become softer.
Place chipotle chicken on top of 2 tacos and top with shredded cabbage, cilantro crema and cotija cheese.
