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Serve up these juicy Chipotle Chicken Tacos and celebrate with lots of flavor! Just marinate the chicken in a scrumptious homemade marinade made with GOYA® Tomato Sauce and the rich, smoky, spicy flavor of GOYA® Chipotle Peppers in Adobo Sauce, along with lime, garlic and spices. Then pan-fry it until golden brown. Serve it in corn tortillas with your favorite toppings and enjoy!
Ingredients
2
peppers from 1 can 7 oz. GOYA® Chipotle Peppers in Adobo Sauce, finely chopped, plus 2 tbsp. sauce
2 tbsp.
GOYA® Lime Juice
1 tbsp.
GOYA® Minced Garlic
1 tsp.
ground cumin
½ tsp.
ground coriander
1½ lb.
boneless skinless chicken breasts, cut into 1/2-inch pieces
¼ cup
GOYA® Vegetable Oil
12
GOYA® Corn Tortillas
2
avocados, halved, pitted, peeled and diced
1 cup
sour cream
1 cup
crumbled GOYA® Queso Fresco
⅓ cup
fresh cilantro leaves
Lime wedges
Directions
Step 1
In large bowl, stir together tomato sauce, chipotle peppers with adobo sauce, lime juice, garlic, cumin, Adobo seasoning and coriander; add chicken, tossing to coat. Marinate for at least 4 hours or up to overnight in refrigerator.
Step 2
Remove chicken from marinade. Heat oil in large skillet set over medium-high heat; cook chicken in batches for 8 to 10 minutes or until golden brown and cooked through.
Step 3
In lightly greased skillet set over medium-high heat, warm tortillas for 15 to 30 seconds per side or until lightly browned in spots. Assemble chicken in tortillas. Serve with avocados, Salsa Verde, sour cream, queso fresco, cilantro and lime wedges.
Note: Chicken is also delicious served with rice.
New from Goya
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