Recipe of the week!
Smoky Chipotle Chicken Tacos with Radish Slaw
Chipotle Chicken Tacos with Radish Slaw and Lime-Cilantro Sour Cream
Ingredients
For the Chicken:
2 chicken breasts
2 cloves garlic, minced
1/2 red onion, thinly sliced
1 chipotle pepper in adobo sauce, finely chopped
2 tbsp almond butter
2 tsp tamari sauce
1/4 cup water
For the Radish Slaw:
3-5 radishes, thinly sliced
1 lime (juiced)
1 tsp sweet pickled jalapeños, chopped
Pinch of salt
For the Lime-Cilantro Sour Cream:
2 tbsp lime juice
2 tbsp fresh cilantro, chopped
1/2 cup sour cream
For Serving:
Taco shells
Extra fresh cilantro for garnish
Optional: Cheese
Instructions
1. Cook and Shred the Chicken:
Place the chicken breasts in a pot and cover with water. Bring to a boil, then reduce heat to simmer for 12–15 minutes or until fully cooked.
Remove the chicken, let it cool slightly, and shred using two forks.
2. Prepare the Radish Slaw:
In a small bowl, combine sliced radishes, lime juice, sweet pickled jalapeños, and a pinch of salt. Mix well and set aside to marinate.
3. Make the Chicken Filling:
In a skillet over medium heat, sauté the red onion in a bit of oil until softened, about 3–4 minutes.
Add the minced garlic and chopped chipotle pepper in adobo sauce, stirring for 1 minute until fragrant.
Stir in the almond butter, tamari sauce, and water to create a rich sauce.
Add the shredded chicken to the skillet, tossing to coat evenly in the sauce. Simmer for 2–3 minutes to let the flavors meld.
4. Prepare the Lime-Cilantro Sour Cream:
In a small bowl, mix sour cream with lime juice and chopped cilantro. Stir until well combined.
5. Assemble the Tacos:
Warm taco shells as desired.
Fill each shell with the chipotle chicken mixture, a scoop of radish slaw, and a dollop of lime-cilantro sour cream.
Garnish with fresh cilantro leaves for extra flavor.
Enjoy!
Freebie!!
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