Honey Chipotle Chicken Tacos with Cilantro Lime Sauce
Try this Honey Chipotle Chicken Tacos with Cilantro Lime Sauce recipe, or contribute your own.
Try this Honey Chipotle Chicken Tacos with Cilantro Lime Sauce recipe, or contribute your own.
- 2 cloves garlic minced
- 1 clove garlic
- 1/2 tsp cumin
- 1/4 tsp black pepper
- 1/3 cup plain yogurt
- 1 tbsp honey
- 3 tbsp honey
- 2 tbsp cilantro leaves
- 2 tbsp adobo sauce (from a can of chipotles in adobo)
- 1 chipotle pepper (from a can of chipotles in adobo) minced
- 1 tbsp cooking oil
- 1 lb chicken breast tenders (or sliced chicken breast)
- 8 small (6-inch) flour tortillas (sub corn tortillas to ma
- 1 tbsp cooking oil
- juice from 1/2 a lime
- 1/2 head green cabbage thinly sliced
- 8 radishes, cut into matchsticks
- 1/4 cup cilantro leaves
- 1/3 cup sour cream (you can just use additional plain yogu
- juice from 1/2 a lime
- 1 jalapeã±o, seeds removed (unless you like spice in which case - leave the seeds in)
- Carbohydrate 17.0693841713569 g
- Cholesterol 0.612500000780443 mg
- Fat 7.12332354187268 g
- Fiber 2.97884374701061 g
- Protein 2.25348187571452 g
- Saturated Fat 1.02605452096353 g
- Serving Size 1 1 Serving (259g)
- Sodium 29.3885833430091 mg
- Sugar 14.0905404243463 g
- Trans Fat 0.382354666678688 g
- Calories 132 calories
Step-by-step
- To make the sauce, combine the yogurt, sour cream, cilantro, garlic, lime juice and jalapeño in a blender or food processor. Blend until smooth. Season with salt. Refrigerate for up to 3 days.
- To make the marinade, whisk together the first six ingredients (through black pepper). Combine with chicken and refrigerate for at least 30 minutes and up to a day.
- To make the slaw, whisk together the honey, oil and lime juice. Toss with the cabbage, radishes and cilantro and season with salt and pepper.
- Place a large skillet over medium-high heat. Add the oil and, when it begins to shimmer, use tongs to remove the chicken pieces from the marinade and place them in the hot pan (be careful - the marinade will splatter when it his the hot pan). Heat the chicken, turning once, until nearly cooked through, about 6 minutes and then pour the remaining marinade into the pan. Continue cooking until the marinade is sticky and coats the chicken and the chicken is cooked through, 2 to 3 minutes more.
- Cover the tortillas with a slightly damp paper towel and microwave just until warm, about 15 seconds. Top the tortillas with slaw, chicken and drizzle with sauce to serve.
Cooking meat and fresh toppings simultaneously often leads to timing errors where proteins overcook while vegetables sit un-prepped. Successful execution relies on executing tasks in a strict chronological sequence. Begin by building the dairy-based sauce, allowing the garlic and jalapeño oils time to emulsify in the blender before transferring the mixture to the refrigerator. Macerating the cabbage and radish slaw follows next, utilizing an acidic dressing to break down tough cell walls. Finally, marinate the poultry.
Managing Marinade and Pan Dynamics
Proteins exposed to acidic citrus and honey require careful thermal management during cooking. Letting the chicken rest in the refrigerator for at least 30 minutes allows the cumin and pepper to penetrate surface proteins. Heating the skillet over medium-high until the oil shimmers creates the necessary thermal barrier to sear the poultry. Pouring the leftover marinade directly into the pan during the final three minutes caramelizes the sugars rapidly; watch for the liquid to reduce into a sticky glaze that coats the meat without burning.
- Substitute corn tortillas for flour by warming them on a hot, ungreased cast-iron skillet for 30 seconds per side to prevent cracking.
- Store leftover cilantro-lime sauce in an airtight container for up to three days before dairy separation alters the texture.
- Use plain yogurt and sour cream interchangeably at a one-to-one ratio depending on refrigerator inventory.
