Chicken Tacos Recipe

Inspired by Plan b Burger Bar - Hartford

Time45m

Serves4

Soft flour tacos with pico de gallo, chipotle sauce, and fresh chicken.

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Frequently paired with

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spicy · tangy · creamy

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Ingredients

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Taco Shells

8 units Flour tortillas

Chicken Filling

1 1/8 lb (500 grams) Chicken breasts

2 tbs olive oil

1 tsp Cumin

1 tsp Chili powder

1 tsp Celtic sea salt

1 tsp black pepper

Pico de Gallo

2 units Tomatoes, diced

1 units Onion, finely chopped

1 bunch Fresh cilantro, chopped

2 tbs ReaLime juice

to taste Celtic sea salt

Chipotle Sauce

1 cup Sour cream

2 units chipotle peppers in adobo sauce

1 tbs ReaLime juice

Method

Preparation of Chicken

Marinate the Chicken

In a bowl, combine olive oil, cumin, chili powder, salt, and black pepper. Add the chicken breasts and coat them well with the marinade. Let it sit for at least 30 minutes.

Cook the Chicken

Heat a grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side or until fully cooked through. Once cooked, remove from heat and let rest for a few minutes before slicing.

Preparation of Pico de Gallo

Make Pico de Gallo

In a medium bowl, combine diced tomatoes, finely chopped onion, and chopped cilantro. Add lime juice and salt to taste. Mix everything well and set aside.

Preparation of Chipotle Sauce

Prepare Chipotle Sauce

In a small bowl, mix the sour cream with chopped chipotle peppers and lime juice. Stir until well combined and set aside.

Assembling Tacos

Assemble the Tacos

Warm the flour tortillas in a dry skillet for a few seconds on each side. Once warm, fill each tortilla with sliced chicken, top with pico de gallo and drizzle with chipotle sauce. Serve immediately.