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Smoky Adobo Chicken Tacos

Smoky Adobo Chicken Tacos

with Mango Slaw & Lime Crema

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Chipotle peppers are great and all, but let's not forget about the tangy, firey sauce that comes along with them. Adobo sauce makes the perfect one-ingredient marinade - especially if you love deep, smokey flavors. Cool lime crema, creamy avocado, and tangy mango slaw help to balance out the heat in these irresistible tacos.

Tags:Spicy
Allergens:WheatMilkSoy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

1 unit

Red Onion

1 unit

Lime

6 unit

Flour Tortilla

(ContainsWheat)

1 bunch

Cilantro

1 unit

Mango

2 tablespoon

Sour Cream

(ContainsMilk)

1 can

Chipotles in Adobo

(ContainsSoy)

1 unit

Avocado

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3351 kJ
Calories801 kcal
Fat31 g
Saturated Fat0 g
Carbohydrate80 g
Sugar0 g
Dietary Fiber12 g
Protein53 g
Cholesterol0 mg
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Peeler
Zester
Small Bowl
Spoon
Bowl
Slotted Spoon
Pan
Aluminum Foil
Paper Towel
Plate
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat oven to 400 degrees (if you have a microwave you can skip this!). 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 into 1/4-inch slices. Cut the slices into thick strips to create matchsticks. (For more tips on how to work with mangoes, visit: Blog.HelloFresh.com)

2

Make the lime crema: in a small bowl, combine the sour cream, lime zest, and a squeeze of lime juice. Season with salt and pepper.

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: with one hand on top of the breast, carefully slice into the breast parallel to your hand. Stop before cutting all the way through. Then, open it up like a book and season with salt and pepper on both sides.

5

Rub or brush both sides of the butterflied chicken with 1 tablespoon of adobo (the sauce in the can of chipotle peppers). Careful, it's spicy! Set aside and reserve chipotle peppers for another time!

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 place in the oven for 5 minutes to warm. Alternately, wrap the tortillas 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 chicken. Spread the mashed avocado onto the tortillas and top with the chicken, mango slaw, and lime crema.

9

Serve the tacos with the remaining mango slaw to the side. Enjoy!