Crispy Cheesy Chipotle Chicken Tacos

• servings: 8 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

1 ½ lbs boneless, skinless chicken thighs

2 tbsp avocado oil

1 tbsp honey

juice from ½ lime

2 large garlic cloves (minced)

2 tsp chipotle powder (*)

2 tsp smoked paprika

1 tsp cumin

1 tsp onion powder

1 tsp kosher salt

½ tsp oregano

1 lb roma tomatoes (about 4 large)

1 cup diced yellow onion

¼ cup chopped cilantro

½ jalapeño (de-seeded & diced (optional)

juice from 1 lime

kosher salt & black pepper (to taste)

8 corn tortillas

5-6 oz shredded Mexican-blend cheese

shredded romaine lettuce

Directions

First, add avocado oil, honey, lime juice and spices to a large container and stir until combined. Then, add chicken thighs and toss to coat in the marinade. Cover the container with a lid (or plastic wrap) and transfer to the fridge to marinate for at least 30 minutes, but I prefer to do it for 2 hours.

Cut the ends off the tomatoes, and then slice them in half lengthwise. Use a spoon to remove and discard the core (AKA the seeds and juices). Then, finely dice the tomatoes and add them to a medium-sized bowl along with the remaining pico ingredients. Stir until incorporated.

Once the chicken is done marinating, bring a grill pan to medium heat. When it's hot, add the chicken thighs to the pan. Let cook for about 5-6 minutes, then flip and continue cooking for another 5-6 minutes or until done through.

Transfer cooked thighs to a cutting board and chop them into small cubes. Set aside.

Bring a large griddle pan to medium heat. Make sure it's thoroughly pre-heated before placing a small handful of cheese directly onto the pan. Allow it to melt (this should happen pretty quickly), then place a corn tortilla on top of the melted cheese blob. Continue cooking for 2-4 more minutes, until the cheesy is deeply golden and crispy. Flip and let cook for 1 more minute, until the other side of the tortilla is warm.

With the crispy cheese layer facing inwards, assemble your tacos with some of the cubed chipotle chicken, shredded romaine and homemade pico de gallo. You may not use all of the pico. Enjoy!

Nutrition

• Calories: 285 kcal
• Total Fat: 13 g
• Saturated Fat: 4 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.01 g
• Cholesterol: 98 mg
• Sodium: 499 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 23 g