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.
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Shredded Red Cabbage
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.
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.
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.
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.
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.
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!