Crumbs: Honey chipotle chicken tacos

This recipe is a delicious and unique way to make tacos that’s different from traditional recipes. The rich and savory flavor in these tacos is paired well with some Spanish rice and tangy salsa. The recipe is simpler than it seems, but it packs a huge punch of flavor.  

Ingredients:  

• 6-inch corn tortillas* 

• Monterey jack cheese (shredded) 

• Optional: Cabbage or lettuce, avocado 

For the chicken marinade: 

• 2 chicken breasts (chopped) 

• 1/2 a bushel of cilantro 

• 3/4 can of chipotle peppers in adobo sauce 

• 1/2 c. oil 

• 1 tbsp. paprika 

• 4 cloves garlic 

• 1/2 tbsp. salt and pepper 

• 1 tbsp. onion powder 

• 1 tbsp. oregano 

• 1 tbsp. chicken bouillon  

• Juice from 1 lime  

• 1/4 c. honey 

• 1/2 tbsp. chili powder 

• 1/2 tbsp. cumin 

For the sauce:  

• 1/2 c. mayo 

• 1/2 c. sour cream 

• Remaining can of chipotle peppers (1/4 can) 

• 1 tbsp. garlic powder 

• 1 tbsp. smoked paprika 

• 1/2 tbsp. chili powder 

• 1/4 c. honey 

• Salt to taste 

For the salsa: 

• 1 white onion (diced)  

• Juice of 1 lime  

• 1/2 bushel of cilantro (finely chopped) 

• Salt to taste 

Directions:  

1. Chop your chicken into bite-sized pieces.  

2. Put the marinade ingredients into a blender and blend until it’s a smooth liquid.  

3. Combine the chicken and the marinade into a bag or a bowl and put it in the fridge for at least two hours.  

4. Once the chicken has finished marinading, cook it in a pan. The chicken should have an internal temperature of 165 degrees Fahrenheit when it’s fully cooked.  

5. Put all of the sauce ingredients into a blender and blend until it’s a smooth and creamy liquid.  

6. Chop your onion and cilantro. Put in a bowl together and juice the lime into the bowl. Season with salt.  

7. Oil a pan that’s large enough to fit the tortillas in. Put the tortilla down flat in the pan and add cheese and a portion of the chicken.  

8. Fold the tortilla in half and fry until both sides are crispy.  

9. Once done, open the taco and add a portion of the salsa and drizzle some sauce inside. Add any additional ingredients that you desire (like avocado or cabbage/lettuce).  

10. Serve while hot and enjoy!  

Chef Notes:  

*Flour tortillas can be used, but they don’t fry and crisp up as well as corn tortillas. Flour tortillas tend to puff up, which makes them difficult to use for this crispy taco recipe. White or yellow corn tortillas are both fine to use, so choose whichever you prefer.  

Brooklynn Jolley can be reached at [email protected]