r/KitchenPro

Servings: 15-20 mini tacos Ingredients For the Chicken: 2 lb boneless chicken thighs/ breast, cut into cubes 3 top chipotle peppers in adobo sauce, (blended into a paste) 2 tosp fresh lime juice Salt to taste 1 tsp black pepper 1 tbsp garlic powder 1 tsp onion powder Oil for cooking For the Chipotle Sauce: 3 tbsp mayonnaise 2 tbsp sour cream 1-2 tablespoons of Chipotle peppers in adobo sauce, (blended into a paste) 1-2 tbsp lime juice 2-3 top water to loosen the sauce For the Salsa: 1 large red onion, diced 2 tomatoes, diced 2 tbsp lime juice 1 tbsp fresh cilantro, chopped 1 jalapeno, diced (remove seeds) For Assembling: 15-20 mini tacos 2 cups mozzarella cheese Method: In a bowl, add chipotle paste, lime juice, salt, black pepper, garlic powder, onion powder. Mix well. Add the cubed chicken to the marinade. Toss until all pieces are evenly coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor). Dice the onion, tomatoes, and jalapeño. Chop the cilantro @Set everything aside for later use. Heat oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer (cook in batches if needed).@Cook for 5-6 minutes per side, until: Nicely browned and crispy on the outside and Fully cooked on the inside. Remove from heat and set aside. In a bowl, whisk together Mayonnaise, Sour cream, Chipotle paste, lime juice, Water (add gradually until desired consistency is reached) In a bowl, combine Diced red onion, Tomatoes, Lime juice, Chopped parsley, Jalapeño. Mix well and adjust salt if needed. Enjoy 😉