Honey Chipotle Chicken Tacos with BLT Slaw

  • 1 1/2 pounds boneless skinless chicken breasts, pounded to
    1/2” thickness
  • 1 cup shredded Mexican cheese more or less to taste
  • 6-8 taco flour tortillas or 10-12 corn tortillas

  • 3 tablespoons olive oil
  • 1/4 cup honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon ketchup
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon McCormick® Grill Mates® Bacon Chipotle
    Seasoning
  • 1 teaspoon ground coriander
  • 1/2 tsp EACH dried oregano, salt

  • 1 cup sour cream
  • 2 tablespoons mayonnaise
  • 1/4 cup loosely packed cilantro leaves, minced
  • 1 tablespoon lime juice or more to taste
  • 1/4 tsp EACH ground cumin, garlic powder, salt

  • 6 slices cooked bacon, crumbled
  • 2 cups thinly sliced cabbage
  • 1 large roma tomato, chopped
  • 2 tablespoons diced red onion
  • 1 tablespoon lime juice
  • 1 tablespoon Cilantro Lime Crema in directions
  • 1 teaspoon Reserved marinade in directions
  • These are ADDICTINGLY DELICIOUS!  Honey Chipotle Chicken Tacos stuffed with
    wonderfully juicy, flavor packed Honey Chipotle Bacon Chicken (yes BACON
    chicken!), piled with crispy BLT Slaw and creamified with Cilantro Lime Crema! 

  1. Whisk together all of the Honey Chipotle Marinade
    ingredients in a shallow dish or large freezer bag (whatever you are going to
    marinate your chicken in) and remove 3 tablespoons (for basting and Slaw). Add
    chicken to marinade and marinate in the refrigerator 2-6 hours.
  2. Cilantro Lime Crema
  3. Meanwhile, whisk together all of the Cilantro Lime Crema
    ingredients. Add one tablespoon Cilantro Lime Crema to a large bowl for BLT
    Slaw. Refrigerate remaining Crema.

  1. Add all remaining BLT ingredients to 1 tablespoon Crema
    EXCEPT bacon. Add 1 teaspoon Reserved Marinade (from Reserved 3 tablespoons).
    Toss until evenly coated. Refrigerate. Toss with bacon just before serving so
    it stays crispy.
  2. When ready to cook, let chicken sit at room temperature for
    15-30 minutes (time permitting).

  1. Meanwhile, grease and preheat the grill to medium heat,
    375-450°F.
  2. Grill chicken undisturbed for 5-7 minutes per side, or until
    chicken is cooked through. (An inserted thermometer should read 165 degrees
    F.), basting with Reserved Marinade halfway through cooking.
  3. Remove chicken from grill and let rest 5 minutes before
    chopping. Toss with any remaining Reserved Marinade.

  1. Heat a large non-stick skillet over medium high heat. Once
    very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely
    browned (or blackened if you prefer) on one side. Turn chicken over, cover, and
    reduce heat to medium. Cook for approximately 4-6 more minutes (depending on
    thickness of chicken), or until chicken is cooked through (165 degrees F).
  2. Remove chicken from and let rest 5 minutes before chopping.
    Toss with any remaining Reserved Marinade.

  1. Melt desired amount of cheese on tortillas (I cover the
    entire tortilla in cheese) then top with Honey Chipotle Chicken, BLT Slaw and
    Cilantro Lime Crema. Serve with hot sauce for more heat if desired.

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