Emulsifier Free Gluten Free Chipotle Chicken Tacos
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs
- 2 chipotle peppers in adobo sauce, minced
- 1 tbsp adobo sauce (from the can)
- 2 tbsp olive oil
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
For the slaw
- 2 cups green cabbage, thinly shredded
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tbsp olive oil
- ¼ tsp salt
For serving
- 8 small corn tortillas
- 1 avocado, sliced
- 1 lime, cut into wedges
- hot sauce, to taste (optional)
Instructions
- 1
In a large bowl, whisk together the minced chipotle peppers, adobo sauce, 2 tbsp olive oil, 2 tbsp lime juice, cumin, smoked paprika, garlic powder, and 1/2 tsp salt until combined. Add the chicken thighs and turn to coat thoroughly. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
- 2
While the chicken marinates, combine the shredded cabbage, cilantro, 2 tbsp lime juice, 1 tbsp olive oil, and 1/4 tsp salt in a medium bowl. Toss well and set aside to soften slightly.
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