Chicken Tacos with Chipotle Lime Crema
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Servings
Makes 8 small tacos (Serves 3–4)
Prep Time
20 minutes
Cook Time
10 minutes
Ingredients
1 ½ lbs boneless, skinless chicken thighs
Zest and juice of 1 lime
Juice of ½ orange
1 Tbsp olive oil
2 cloves of garlic, grated or minced
2 tsp onion powder
2 tsp paprika (not smoked)
1 tsp ground cumin
1 Tbsp adobo sauce (from chipotles)
2 tsp salt
½ tsp ground black pepper
½ cup shredded red cabbage
2 green onions, sliced
Juice of ½ lime
Drizzle of honey
Pinch of salt
Fresh cilantro to taste
2 Tbsp sauce from a can of chipotles in adobo
1 finely chopped garlic clove
Zest of ½ lime
Juice from 1 lime
1 tsp hot sauce
¼ tsp salt
Ice-cold water
8 - 10 small corn or flour tortillas
Extra limes and cilantro for garnish
Chipotle lime chicken:
For the slaw:
Chipotle lime crema:
for serving
Directions
In a large zip-top bag or shallow bowl, combine the chicken thighs with the lime zest and juice, orange juice, olive oil, garlic, onion powder, paprika, cumin, adobo sauce, salt, and pepper. Massage the marinade into the chicken until well coated.
Cover and refrigerate for at least 30 minutes, or up to 6 hours for deeper flavor.In a medium bowl, toss together the shredded red cabbage, green onions, lime juice, a drizzle of honey, and a pinch of salt. Add chopped cilantro to taste. Let it sit while the chicken cooks so the flavors meld.
In a bowl, whisk together the tahini, chipotle adobo sauce, garlic, lime zest and juice, hot sauce, and salt. Slowly stir in ice-cold water, a tablespoon at a time, until the sauce is smooth and drizzle-able. Set aside.
Preheat your grill (or grill pan) to medium-high heat. Remove chicken from the marinade and grill for 4–5 minutes per side, or until the internal temperature reaches 165°F.
Transfer to a plate and let rest for 5 minutes before slicing.Warm the tortillas, then layer with grilled chicken, slaw, and a generous drizzle of chipotle lime tahini crema. Garnish with fresh cilantro and lime wedges. Serve and enjoy!
Recipe Note
Seasonality: Spring, Summer
Dietary Preferences:Dairy-Free, Gluten-Free (if using corn tortilla), Soy-Free
Want to adapt these tacos to a vegan version? Swap the marinated chicken for portobello mushrooms. Slice thick, marinate as you would the chicken, and grill 3–4 minutes per side. Or toss the marinade with cauliflower and roast in the oven at 425°F for 25–30 minutes.
Swap the honey in the slaw to agave or maple syrup to keep that plant-based too.
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