The original recipe for Chipotle Chicken Tacos came from a book that one of my coworkers had when I worked in Orlando. They looked too yummy not to try it out. We have modified the recipe a bit since that first try, and have made them better and easier to cook. If you like yours spicier, you can always increase the spicy mayo in the recipe and decrease the regular mayo by the same amount.
- 1/4 cup olive oil
- 1 tsp cumin
- 2 tsp lime juice
- 4 chicken breasts boneless, skinless
- 8 tortilla shells
- 1 cup mexican blend cheese shredded
- 1/4 cup mayonnaise
- 2 tbsp sour cream
- 1/2 tsp garlic minced
- 1/4 tsp lime juice
- 1 tsp spicy mayonnaise
- 1/2 cup corn
- 1/2 cup black beans
- 1/2 cup chopped onion
Cut chicken into bite-sized pieces
Mix oil, cumin, and lime juice in large ziplock bag
Add chicken breasts to marinate at least 20 minutes
Saute chicken until cooked through
Meanwhile, combine all cream ingredients together and mix thoroughly
Fill each with chicken, cheese, cream, and all other desired toppings
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