Creamy Chipotle Chicken Tacos

Ingredients

• Boneless Skinless Chicken Thighs

  Tyson

  64 oz. or 1.79kg

• Olive oil

  2 tbsp or 27g

• Garlic

  raw

  12 clove or 36g

• Salt

  table

  2 tsp or 12g

• Cumin seed

  4 tsp, ground or 12g

• Paprika

  4 tsp or 8g

• Chili powder

  4 tsp or 10g

• Enchilada Sauce Red

  Meijer

  ½ cup or 126g

• Chipotle peppers

  in adobo sauce, La Costeña

  4 pieces or 60g

• Honey

  4 tbsp or 84g

• Lime juice

  3 lime yields or 132g

• White Onion

  Freshdirect

  2 medium or 221g

• Chipotle peppers

  in adobo sauce, La Costeña

  2 pieces or 30g

• Plain Nonfat Greek Yogurt

  Friendly Farms

  100g

• Light mayonnaise

  30g

• Enchilada Sauce Red

  Meijer

  ⅛ cup or 32g

• Lime juice

  1 lime yields or 44g

• Garlic powder

  1 tsp or 3g

• Honey

  2 tsp or 14g

• Fat Free Milk

  Fairlife

  ⅜ cup or 38g

• Whole Wheat Tortillas

  A Shoprite Brand Bowl & Basket

  24 tortilla or 1.08kg

Directions

1. Start with making the marinade. Mix together olive oil, minced garlic, 2 minced chipotle peppers, 4 Tbsp adobo sauce, lime juice from 1.5 limes, 2 Tbsp honey, salt, cumin, 2 tsp paprika, and chili powder.
2. Dice chicken thighs and add to your marinade. Thoroughly mix.
3. Slice or dice the white onion.
4. Heat up a pan on high heat and add the chicken. Cook for about 2 minutes without touching to get a nice char. Give it a quick stir and then add in your onions.
5. Reduce the heat to medium and mix every few minutes. Cook until liquid is mostly reduced/thickened and onions are caramelized, about 15-20 minutes. Place on a simmer and start making the sauce.
6. To make the chipotle cream sauce combine 1 minced chipotle pepper, greek yogurt, light mayo, 1 Tbsp adobo sauce, lime juice from 0.5 a lime, garlic powder, 0.5 tsp paprika, 1 Tbsp honey, and 3 Tbsp milk.
7. Toast a tortilla on 7/10 heat and add sauce and chicken and onion mixture to one side before folding. Enjoy!