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One of my favorite recipes to make at home is these Skillet Chipotle Chicken Tacos with Mexican Crema. They make for an easy and flavorful weeknight meal.
SKILLET CHIPOTLE CHICKEN TACOS WITH MEXICAN CREMA:
Ingredients
For the Mexican Crema
- 1 cup sour cream
- Zest of 1 large lime
- Juice of 1 large lime
- 1 clove garlic grated
- 1 tsp agave nectar
- salt
For the tacos
- 1 Tbsp vegetable oil
- 1 1/2 lbs. boneless skinless chicken breasts
- 6 cloves garlic
- 1 small white onion
- 1 tsp cumin
- 1/2 tsp Mexican oregano
- 1 8 oz. can tomato sauce
- 1-2 chipotles in adobo
- 1 Tbsp agave nectar
- salt adjust to taste
- pepper adjust to taste
- 1 can black beans
- 1 package tortillas - corn or flour
- 2 cups fresh spinach
- 1 cup fresh cilantro
- 4-5 radishes sliced thinly
- 1 avocado sliced
Instructions
For the Mexican crema
- Add 1 cup sour cream, the zest and juice of 1 large lime, 1 clove grated garlic, and pinch of salt to small bowl. Mix together and chill in fridge.
For the tacos
- Mince 6 cloves garlic and 1 small onion. Chop all of the taco toppings - spinach, cilantro, radishes, avocado.
- Heat 1 Tbsp. vegetable oil in skillet on medium high heat. Add garlic and onions and saute until fragrant. About 4-5 minutes.
- Add the chicken to pan along with pinch of salt and pepper.
- Add 1 tsp. cumin and 1/2 tsp. Mexican oregano to chicken.
- Sear on both sides for 3 minutes.
- De-glaze pan with 1/4 cup chicken stock.
- Add 1-2 minced chipotles in adobo (depending on how spicy you like them). Add additional adobo sauce if you'd like more spice.
- Add 1 8 oz. can tomato sauce and 1/2 cup more of chicken stock.
- Add 1 Tbsp. agave nectar, honey, or sugar to balance spice.
- Cook chicken on medium heat for 10 minutes. Shred chicken with two forks and continue to simmer for 5 more minutes.
- Heat can black beans according to package instructions.
- Heat tortillas in pan on stove top.
- Assemble tacos and top with Mexican crema.
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