Smoky Adobo Chicken Tacos with Mango Slaw and Lime Crema

If you love deep, smoky flavors, these chicken tacos are for you. Chipotle peppers come packed in a tangy, fiery adobo sauce that makes a perfect one-ingredient marinade. The heat is balanced by a cool lime crema, creamy mashed avocado and a bright mango slaw.

These tacos come together quickly and are perfect for a weeknight dinner. The combination of smoky, sweet and tangy elements will have everyone coming back for more.

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Ingredients

2 unit Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillaView ingredient guideLike ingredientDislike ingredient

1 bunch CilantroView ingredient guideLike ingredientDislike ingredient

1 unit MangoView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 can Chipotles in AdoboView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F (or use a microwave to warm tortillas later). Chop the cilantro. Zest and halve the lime. Halve, peel and finely chop half the red onion. Peel the mango with a peeler, cut around the flat seed, then slice into 1/4-inch thick strips and cut into matchsticks.
2. Make the lime crema: In a small bowl, combine sour cream, lime zest and a squeeze of lime juice. Season with salt and pepper and set aside.
3. Make the mango slaw: In a medium bowl, toss together the mango, red onion, cilantro, juice of the remaining lime and a pinch of salt and pepper.
4. Butterfly the chicken breasts: Place one hand on top of a breast and carefully slice horizontally, stopping before cutting all the way through. Open like a book. Season both sides with salt and pepper.
5. Rub or brush both sides of the butterflied chicken with 1 tablespoon of adobo sauce from the can of chipotle peppers. (Reserve the peppers for another use.)
6. Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the chicken and cook 5-7 minutes per side, until slightly charred and cooked through.
7. While the chicken cooks, wrap the tortillas in aluminum foil and warm in the oven for 5 minutes. Alternatively, wrap in a damp paper towel and microwave on high for 30 seconds. Halve, pit and scoop out the avocado flesh into a small bowl. Mash with a fork and season with salt and pepper.
8. Thinly slice the cooked chicken. Spread mashed avocado onto the warm tortillas, then top with chicken, mango slaw and lime crema.
9. Serve the tacos with any remaining mango slaw on the side. Enjoy!

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them in a dry skillet or microwave before serving.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat chicken and tortillas before assembling.

Can I make this recipe dairy-free?

Yes, use a dairy-free sour cream alternative or omit the lime crema and add extra avocado.