Smoky Adobo Chicken Tacos with Mango Slaw & Lime Crema
This meal is delicious — it is not something I would’ve ever thought to make for myself because I’m generally very picky but I have to say this pleasantly surprised me!
Time: 40 minutes
Recipe makes enough for 2
*Nut Free & Spicy*
– 2 chicken breast
– flour tortillas
– 1 lime
– 2 Tablespoons of sour cream
– 1 bunch cilantro
– 1 mango
– 1 avocado
-1 red onion
– jar of Chipotles in Adobo
Let’s do this:
Chop the cilantro, zest and halve the lime. Halve, peel and finely chop 1/2 of the red onion. Peel the mango, cut around the flat seed, then into 1/4-inch slices. Cut the slices into thin strips to create matchsticks.
Make the lime creme: in a small bowl, combine the sour cream, lime zest and a squeeze of lime juice. Season with salt and pepper.
Make the mango slaw: in a medium bowl, toss the mango, red onion, cilantro, juice of remaining lime and a pinch of salt and pepper.
Halve, pit and scoop out the avocado flesh into a small bowl, mash with fork and season with salt and pepper.
Salt & pepper the chicken on both sides.
Rub or brush both sides of the chicken with 1 tablespoon of adobo (the sauce in the jar of chipotle peppers).
Heat olive oil in large pan, add chicken – cook until slightly charred.
Heat tortillas in the oven or microwave.
Thinly slice the chicken. Spread the mashed avocado onto tortillas and top with chicken, mango slaw and lime creme.