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Mexican Recipes
Smoky Adobo Chicken Tacos

Smoky Adobo Chicken Tacos

with Mango Slaw and Lime Crema

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Rated 3.4 / 4out of 3740 ratings
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Don’t get us wrong—we love chipotle peppers. But it’s about time the tangy, smoky sauce that comes along with them got some love, don’t you think? Adobo sauce, which is made from ground chiles, herbs, and vinegar, makes the perfect marinade. Cool lime crema and sweet mango slaw help to balance out the subtle heat in these irresistible tacos.

Allergens:WheatMilk

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

Preparation Time30 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Chicken Breasts

1 unit

Red Onion

1 unit

Lime

6 unit

Flour Tortilla

(ContainsWheat)

4 ounce

Shredded Red Cabbage

1 unit

Mango

4 tablespoon

Sour Cream

(ContainsMilk)

1 ounce

Adobo Sauce

Not included in your delivery

1 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2644.288 kJ
Calories632 kcal
Fat18 g
Saturated Fat8 g
Carbohydrate66 g
Sugar19 g
Dietary Fiber4 g
Protein47 g
Cholesterol124 mg
Sodium613 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
Peeler
Zester
Bowl
Large Pan
Aluminum Foil
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

Wash and dry all produce. Preheat the oven to 400 degrees (if you have a microwave, you can skip this step). Zest and halve the lime. Halve, peel, and finely chop half the red onion. (Use the other half for another day.) Peel the mango, then cut into matchsticks.

Make the mango slaw
Make the mango slaw
2

In a medium bowl, toss together the mango, cabbage, chopped red onion, juice of half the lime, and a pinch of salt and pepper. Set aside.

Butterfly the chicken
Butterfly the chicken
3

Place your hand on top of each chicken breast, and slice into the middle of the meat (parallel to the cutting board). Stop before cutting all the way through. Open the chicken up like a book, and season on both sides with salt and pepper. Rub or brush both sides with 1 Tablespoon adobo sauce.

Cook the chicken
Cook the chicken
4

Heat a drizzle of oil in a large pan over medium-high heat. Cook 3-5 minutes per side, until slightly charred and cooked through. Set aside to rest 5 minutes before thinly slicing.

5

Make the crema and warm tortillas: While the chicken cooks, combine the sour cream, lime zest, and remaining lime juice in a small bowl. Season with salt and pepper. Wrap the tortillas in a damp paper towel, and microwave on high for 30 seconds. HINT: If you don’t have a microwave, wrap the tortillas in foil and place in the oven for 5 minutes.

6

Finish and plate: Fill the tortillas with the smoky adobo chicken, mango slaw, and lime crema. Serve the tacos with any remaining mango slaw on the side. Enjoy!