Chipotle Lime Chicken Tacos with Mango Salsa

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 2 tablespoons of finely chopped chipotle peppers in adobo, 2 tablespoons of lime juice, 1 tablespoon of olive oil, 1 teaspoon of cumin, 0.5 teaspoon of garlic powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.

2. 2

   Add 1.5 pounds of boneless, skinless chicken thighs to the marinade, ensuring they are fully coated, then let them marinate for at least 15 minutes.

3. 3

   While the chicken marinates, prepare the mango salsa by combining 1 large diced mango, 0.25 cup of finely diced red onion, 2 tablespoons of chopped cilantro, 0.5 minced jalapeño with seeds removed, and 1 tablespoon of lime juice in a separate bowl.

4. 4

   Heat a large skillet over medium-high heat and cook the marinated chicken thighs for 6-8 minutes per side, or until they are cooked through and slightly charred.

5. 5

   Remove the chicken from the skillet, let it rest for 5 minutes, then shred or slice it into bite-sized pieces.

6. 6

   Warm 8 small corn tortillas according to package directions, either in a dry skillet, microwave, or oven.

7. 7

   Assemble the tacos by placing a portion of the shredded chicken onto each warm tortilla, topping with a generous spoon of the mango salsa, a few slices from 1 avocado, and a sprinkle of 0.25 cup of crumbled Cotija cheese.