High Fructose Corn Syrup Free Dairy Free Chicken Tacos with Chipotle Cashew Crema
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lbs boneless, skinless chicken thighs
- 2 chipotle peppers in adobo sauce, finely chopped
- 1 tbsp adobo sauce (from the can)
- 2 tbsp olive oil, divided
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the chipotle cashew crema
- 1 cup raw cashews, soaked in cold water for 30 minutes, then drained
- ½ cup water
- 1 chipotle pepper in adobo sauce
- 2 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 8 small corn tortillas
- 1 cup shredded red cabbage
- ¼ cup fresh cilantro leaves
- 1 lime, cut into wedges
- 1 avocado, sliced (optional)
Instructions
- 1
Place the raw cashews in a bowl, cover with cold water, and soak for 30 minutes. Drain and rinse well before using.
- 2
While the cashews soak, combine the chopped chipotle peppers, adobo sauce, 1 tbsp of the olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper in a large bowl. Add the chicken thighs and toss to coat evenly. Let the chicken marinate at room temperature for 20 minutes (or refrigerate for up to 4 hours).
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