Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into small pieces
- 1 tablespoon olive oil
- 2 chipotle peppers in adobo sauce, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8-10 small corn tortillas
- 1/2 cup chopped fresh cilantro
- 1/2 cup diced red onion
- 1/2 cup crumbled queso fresco
- Lime wedges for serving
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken pieces and cook for 5-7 minutes, or until browned on all sides.
3. Add the minced chipotle peppers, garlic powder, onion powder, chili powder, cumin, salt, and pepper to the skillet. Stir to combine and cook for an additional 2-3 minutes, or until the chicken is fully cooked.
4. Warm the tortillas in a separate skillet over medium heat for 1-2 minutes on each side.
5. Assemble the tacos by placing a spoonful of the chipotle chicken on each tortilla, followed by a sprinkle of cilantro, red onion, and queso fresco.
6. Serve with lime wedges on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for cooking the chicken
- Medium heat for warming the tortillas
Serving size:
- 4-5 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 18g
- Protein: 22g
Substitutions for ingredients:
- Chicken can be substituted with beef or tofu
- Queso fresco can be substituted with feta or cotija cheese
- Corn tortillas can be substituted with flour tortillas
Variations:
- Add sliced avocado or guacamole to the tacos
- Top with a dollop of sour cream or Greek yogurt
- Use different types of peppers for a spicier or milder flavor
Tips and tricks:
- Use tongs to easily flip and cook the chicken pieces
- Double the recipe for leftovers or meal prep
- Adjust the seasoning to your personal taste preferences
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the chicken in a skillet over medium heat until warmed through
Presentation ideas:
- Serve the tacos on a platter with the toppings arranged in separate bowls for a DIY taco bar
Garnishes:
- Lime wedges
- Chopped cilantro
- Diced red onion
- Queso fresco
Pairings:
- Mexican rice
- Refried beans
- Grilled vegetables
Suggested side dishes:
- Corn on the cob
- Black bean salad
- Chips and salsa
Troubleshooting advice:
- If the chicken is sticking to the skillet, add a little more olive oil to the pan
- If the tortillas are too stiff, wrap them in a damp paper towel and microwave for 10-15 seconds to soften them
Food safety advice:
- Make sure the chicken is fully cooked before serving
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
- Tacos originated in Mexico and have been a popular street food for centuries
Flavor profiles:
- Spicy, smoky, tangy
Serving suggestions:
- Serve with lime wedges for squeezing over the tacos
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Region: Mexican