Fiery Tex-Mex Grilled Chicken Tacos with Smoky Chipotle Crema

Allergens

Contains dairy (sour cream), gluten (wheat)

Ingredients

• 4 large bone
• in, skin
• on chicken breasts 8 small corn tortillas 1/2 cup sour cream 1/2 cup mayonnaise 3 tablespoons fresh lime juice 2 chipotle peppers in adobo sauce 1 teaspoon kosher salt 1/4 teaspoon black pepper 1 teaspoon ground cumin 1 teaspoon smoked paprika 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 2 tablespoons vegetable oil

Instructions

1. Preheat your grill to medium high heat (about 375°F).
2. In a bowl, combine the sour cream, mayonnaise, lime juice, chipotle peppers, salt, and black pepper. Set aside.
3. In another bowl, mix together the cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the spice mixture onto both sides of the chicken breasts.
4. Brush the grill grates with vegetable oil. Grill the chicken breasts skin side down first for 5 6 minutes, then flip and cook for an additional 5 6 minutes or until cooked through. Remove from the grill and let rest for a few minutes before cutting into strips.
5. Warm the corn tortillas on the grill for 10 15 seconds on each side.
6. To assemble, place a few chicken strips onto each tortilla and top with a generous spoonful of smoky chipotle crema. Serve immediately.

Chef’s Insight

The smoky flavors of the chipotle crema perfectly complement the grilled chicken, creating an unforgettable Tex-Mex experience.

Notes

This recipe serves 4, but can easily be doubled or tripled for larger gatherings.