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Chipotle Chicken Asado-Inspired Tacos
Gourmet Tacos
Spicy
Chipotle Chicken Asado-Inspired Tacos

with Charred Hot Peppers

10 min
Difficulty: 2/3
Mexican

For this dish, citrus-marinated chicken gets broiled with poblanos for a smoky-sweet bite. Salty feta and savoury, juicy tomatoes are the perfect toppers for this week's taco party. Ingredients: Chicken breast • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Poblano pepper • Tomato salsa (water, tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), tomato paste, green bell peppers, onions, jalapeno peppers, vinegar, sugar, salt, garlic, soybean oil, dried garlic, dried onion, canola oil, spices, paprika oleoresin, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Yellow onion • Roma tomatoes • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Limes • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard).

Allergens

Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Sesame
Tree nuts
Fish
Gluten

Utensils

Baking Sheet
Measuring Spoons
Zester
Small Bowl
Aluminum Foil
Medium Bowl

Tags

Spicy
Speciality
Ingredients
Chicken Breasts

Chicken Breasts

2 unit(s)

Flour Tortillas

Flour Tortillas

6 unit(s)

Hot Pepper

Hot Pepper

1 unit(s)

Yellow Onion

Yellow Onion

1 unit(s)

Tex-Mex Paste

Tex-Mex Paste

1 tbsp

Guacamole

Guacamole

3 tbsp

Sour Cream

Sour Cream

2 unit(s)

Chipotle Sauce

Chipotle Sauce

2 tbsp

Tomato

Tomato

1 unit(s)

Feta Cheese, crumbled

Feta Cheese, crumbled

0.25 cup

Lime

Lime

1 unit(s)

Tortilla Chips

Tortilla Chips

85 g

Tomato Salsa

Tomato Salsa

0.5 cup

Oil

Oil

1 tbsp

Pepper

Pepper

0.063 tsp

Salt

Salt

0.063 tsp

Preparation
1
Prep

  • Core, then cut hot peppers into 1/4-inch strips.
  • Halve, peel, then cut onion into 1/2-inch slices.
  • Cut tomato into 1/4-inch pieces.
  • Zest, then juice half the lime. Cut remaining lime into wedges.

2
Prep and marinate chicken

  • Pat chicken dry with paper towels.
  • Cut chicken into 1/2-inch cubes.
  • Add chicken, Tex-Mex Paste, lime zest and 1/2 tbsp (1 tbsp) juice to a medium bowl.
  • Season with salt and pepper, then toss to coat.
  • Set aside.

3
Mix chipotle cream

  • Add chipotle sauce, sour cream and 1/2 tsp (1 tsp) lime juice to a small bowl.
  • Season with salt and pepper, then stir to combine. Set aside.

4
Broil chicken  and veggies

  • Add chicken to half of a foil-lined baking sheet. Spread out into an even layer.
  • Broil chicken in the top of the oven until golden, 4-6 min.
  • Carefully remove baking sheet from the oven. Add onions, hot peppers and 1 tbsp (2 tbsp) oil to the other side of the baking sheet. Season with salt and pepper, then toss to coat.
  • Broil chicken and veggies in the top of the oven until chicken is cooked through and veggies are charbroiled, 3-6 min.**

5
Warm tortillas

  • Meanwhile, wrap tortillas in foil, then place in the bottom of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas.)

6
Finish and serve

  • Divide hot peppers and onions between tortillas. Top with chicken, tomato and feta.
  • Spoon some chipotle cream over top.
  • Serve with remaining lime wedges.
  • Serve salsa, guacamole and chips on the side.

Nutrition per serving

990

kcal

Calories

41

g

Fat

11

g

Saturated Fat

101

g

Carbohydrate

21

g

Sugar

10

g

Dietary Fiber

56

g

Protein

155

mg

Cholesterol

2020

mg

Sodium

0.4

g

Trans Fat

1550

mg

Potassium

400

mg

Calcium

5.5

mg

Iron

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