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smoky adobo chicken tacos with mango slaw & lime crema
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Total: 40 minutes

Servings: 2


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Step 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:

Step 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.

Step 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.

Step 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.

Step 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!

Step 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.

Step 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.

Step 8

Thinly slice the chicken. Spread the mashed avocado onto the tortillas and top with the chicken, mango slaw, and lime crema.

Step 9

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

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