Chipotle Chicken Tacos

 

1 lb Chicken breast, cut into bite size pieces

Marinade

2 Chipotles in adobo

2 Garlic cloves

1 Lime, juiced

3/4 tsp salt

 Fresh pepper, a few grindings

2 TBLSP Honey

2 TBLSP Apple Cider Vinegar 

Pickled Slaw

1/2 Red Onion, thinly sliced 

1 cup shredded Red Cabbage

1 Carrot, julienned

1/4 Red or Green pepper

1/2 cup Apple Cider Vinegar

2 TBLSP Water

3 TBLSP Sugar 

1 pinch salt 

For Cooking

1 TBLSP higher smoke point oil (like Avocado or Grapeseed)

For Serving

6 Fajita size Tortillas

1 Avocado, sliced or cubed

Fat free or approved Vegan Sour Cream (optional)

Chopped Cilantro (optional)

Make the slaw and set aside for at least an hour.

Mix the marinade ingredients with a mortar and pestle (or chop the chipotle peppers and mix with the rest of the marinade in a bowl or you can use a mini blender).

Combine the chicken with the marinade and let sit for 15 minutes while you slice or cube the avocados, chop the cilantro and set out the sour cream for serving.

Preheat a cast iron pan over medium heat.

Heat tortillas, one by one, until warmed or desired browning is reached.

Set the tortillas aside with the toppings.

Add the oil to the pan.

Add the chicken to the pan, stirring occasionally. Cook until chicken is cooked through and slightly charred, 8-10 minutes.

Build you tacos and enjoy!

Serves 3

4 grams of unsaturated fat per serving            .5  grams of saturated fat per serving