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Restaurants›Tropical Beach Cafe›Chipotle Chicken Tacos, Grilled Jalapeño Salsa Recipe

Chipotle Chicken Tacos, Grilled Jalapeño Salsa Recipe

Name: Tropical Beach Cafes Chipotle Chicken Tacos, Grilled Jalapeño Salsa Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken thighs; 2 tbs olive oil (for marinade); 1.5 tbs chipotle in adobo (finely chopped); 3 cloves garlic (minced); 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp dried oregano; 2 tbs lime juice; 1 tsp salt; 0.5 tsp black pepper; 8 each small corn or flour tortillas; 1 tbs vegetable oil (for tortillas/grill); 1 cup shredded cabbage (green or mix); 0.25 cup fresh cilantro (chopped); 4 each lime wedges (to serve); 0.25 cup cotija or queso fresco (optional, crumbled); 0.25 cup sour cream or Mexican crema (optional drizzle); 0.5 tsp honey (optional, to thin crema); 1 tsp cold water (optional, to thin crema); 0.5 tsp kosher salt (for grilling veg); 3 each jalapeños (medium, halved, for grilling); 3 each roma tomatoes (halved, for grilling); 0.5 each red onion (quartered, for grilling); 0.5 each garlic head (halved horizontally, for grilling); 0.25 cup fresh cilantro (for salsa); 1 tbs fresh lime juice (for salsa); 1 tsp olive oil (for salsa, optional); 0.75 tsp salt (for salsa); 0.25 tsp black pepper (for salsa)

Inspired by Tropical Beach Cafe

Time1h

Serves4

Make Chipotle Chicken Tacos, Grilled Jalapeño Salsa Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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PIZZAS

1 lb boneless skinless chicken thighs

2 tbs olive oil (for marinade)

1 1/2 tbs chipotle in adobo (finely chopped)

3 cloves Garlic (minced)

1 tsp Ground cumin

1 tsp Smoked paprika

1/2 tsp Dried oregano

2 tbs ReaLime juice

1 tsp Celtic sea salt

1/2 tsp black pepper

8 each small corn or flour tortillas

1 tbs vegetable oil (for tortillas/grill)

1 cup shredded cabbage (green or mix)

1/4 cup fresh cilantro (chopped)

4 each lime wedges (to serve)

1/4 cup cotija or queso fresco (optional, crumbled)

1/4 cup sour cream or Mexican crema (optional drizzle)

1/2 tsp honey (optional, to thin crema)

1 tsp cold water (optional, to thin crema)

1/2 tsp kosher salt (for grilling veg)

3 each jalapeños (medium, halved, for grilling)

3 each roma tomatoes (halved, for grilling)

1/2 each red onion (quartered, for grilling)

1/2 each garlic head (halved horizontally, for grilling)

1/4 cup fresh cilantro (for salsa)

1 tbs fresh lime juice (for salsa)

1 tsp olive oil (for salsa, optional)

3/4 tsp salt (for salsa)

1/4 tsp black pepper (for salsa)

Method

PIZZAS

Prepare the chipotle marinade and marinate chicken

In a medium bowl combine 2 tbs olive oil, 1.5 tbs finely chopped chipotle in adobo, minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 2 tbs lime juice, 1 tsp salt and 1/2 tsp black pepper. Whisk until integrated. Add the chicken thighs, turning to coat thoroughly. Cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours (for best flavor).

Prepare crema and cabbage

While the chicken marinates, mix 1/4 cup sour cream (or crema) with 1/2 tsp honey and 1 tsp cold water to thin slightly; whisk until smooth and store chilled. Toss 1 cup shredded cabbage with a pinch of salt and 1 tsp lime juice if desired. Chop 1/4 cup cilantro and set aside for topping.

Preheat grill or skillet

Preheat an outdoor grill or a heavy cast-iron skillet/grill pan over medium-high heat until very hot (about 5–8 minutes). If using a grill, oil the grates lightly with vegetable oil to prevent sticking.

Grill vegetables for salsa

Brush the halved jalapeños, halved roma tomatoes, quartered red onion and halved garlic head lightly with the 1 tsp olive oil and sprinkle the 1/2 tsp kosher salt. Place cut-side down on the hot grill or in the skillet. Grill until blistered and charred in spots: jalapeños 3–5 minutes, tomatoes 4–6 minutes, onion 4–6 minutes, garlic 6–8 minutes. Turn as needed to get even charring but remove each item as it finishes so they don't overcook.

Finish the grilled jalapeño salsa

Transfer the grilled vegetables to a cutting board. Remove skins from the tomatoes if desired (they will peel easily where charred). Remove stems from jalapeños and, if you prefer less heat, scrape out seeds and membranes with a spoon; reserve seeds if you like more heat. Squeeze the softened garlic cloves from their halved bulb and chop roughly. Finely chop the grilled tomatoes, jalapeños, onion and garlic, then combine in a bowl with 1 tbs fresh lime juice, 1/4 cup chopped cilantro, 3/4 tsp salt, 1/4 tsp black pepper and 1 tsp olive oil (optional). Taste and adjust salt or lime. Let salsa rest 10 minutes to marry flavors.

Cook the chicken

Brush the grill or skillet with the remaining 1 tbs vegetable oil and place the marinated chicken thighs on the hot surface. Grill 4–6 minutes per side depending on thickness, until exterior is nicely charred and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove to a cutting board and let rest 5 minutes, then slice or chop into bite-sized pieces.

Warm the tortillas

Lightly brush each tortilla with a little vegetable oil and warm directly on the grill or in a skillet 30–45 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean towel to stay warm.

Assemble the tacos

Lay a warm tortilla on a plate. Place about 2 oz (roughly 2–3 tbs) of sliced chipotle chicken in the center. Top with about 2 tbs shredded cabbage, 1–2 tbs grilled jalapeño salsa, a drizzle of crema, a sprinkle of chopped cilantro and a pinch of crumbled cotija if using. Serve with a lime wedge. Repeat to make 8 tacos.

Serve and store

Serve immediately while warm. Leftover grilled salsa keeps in an airtight container in the refrigerator up to 3 days. Cooked chicken will keep 3–4 days refrigerated; reheat gently to avoid drying.