Chipotle Chicken and Queso Fresco Tacos

Grilled chipotle chicken, salsa cruda, avocado, romaine lettuce and queso fresco in a flour tortilla

By: Desmond Fannin, Signature Chef

Prep Time: 4 hrs 20 min
Cook Time: 10 min

RECIPE
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Servings:

Yield: 6 Portions

Ingredients:

12 (6-inch) flour tortillas
¾ cup mashed avocado, peeled and seeded
1½ cups shredded romaine lettuce
¼ cup crumbled queso fresco cheese

Chipotle Chicken Breasts
1½ tablespoons minced chipotle peppers with adobo
1 teaspoon minced garlic
2 tablespoons lime juice
½ teaspoon ground cumin
½ teaspoon salt
1/8 teaspoon pepper
4 (4 ounces) boneless, skinless chicken breasts

Salsa Cruda
1¼ cups tomatoes, diced ¼ inch
¼ cup red onions, diced ¼ inch
2 tablespoons minced jalapeño peppers, seeded
3½ tablespoons fresh cilantro leaves
2 tablespoons lime juice
1/8 teaspoon black pepper
1/3 cup frozen corn, thawed

Allergens:

Gluten, Milk, Soy, Wheat

Nutritional Information

Mindful (Learn More)

Directions:

Chipotle Chicken Breasts: In a bowl, combine chipotle peppers, garlic, lime juice, cumin, salt and pepper for marinade. Pour marinade over chicken in a shallow dish. Keep refrigerated for 4 hours to marinate. Drain and discard excess marinade. Preheat grill to medium high. Cook chicken for 4 to 5 minutes on each side or until completely cooked. Slice chicken into ¼-inch thick slices for use.
Salsa Cruda: NOTE: Use disposable vinyl gloves to seed peppers. Pepper juice can burn eyes. Wash hands thoroughly with soap and water after seeding peppers. In a bowl, combine all ingredients. Mix well. Keep refrigerated for use.
Taco Build: Lay each tortilla on a flat surface. Spread 2 tablespoons mashed avocado over each tortilla. On bottom half of each tortilla, place 1/8 cup diced Chipotle Chicken Breasts, 2 tablespoons shredded lettuce, 1/8 cup Salsa Cruda and 1 teaspoon queso fresco cheese. Fold tortilla over to close.