Two Layer Guacamole and Chipotle Chicken Tacos.
Not only are we using soft flour tortillas, but we’re also using a crunchy corn taco shell… I know, know! And I didn't even get to the best part. In between the soft flour tortilla and the crunchy corn taco shell is a layer of guacamole! For real.
Foto: Half Baked HarvestIngredients
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 cloves garlic (minced or grated)
- 2 in chipotle chili peppers adobo (finley chopped)
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- kosher salt and pepper
- 8 flour tortillas (warmed)
- 8 hard shell tacos (warmed)
- 1 -2 cups guacamole
- 1 cup sharp shredded cheddar cheese
- 1/2 cup cotija cheese
- fresh cilantro and or microgreens (for serving)
- grilled corn (kernels removed, for serving (optional))
- 2 tomatillos
- 2 peaches (quartered)
- 1 jalapeno (seeded + chopped)
- 1/4 cup fresh cilantro
- 1/4 cup fresh basil
- juice of 2 limes
- kosher salt (to taste)
Steps
In a large gallon size zip-top bag, combine the ingredients for the chicken and toss to combine. Seal and chill at least 1 hour or up to 12 hours.
Meanwhile, prepare the salsa.
Preheat the broiler to high.
Line a baking sheet with parchment. Add the peeled tomatillos and peaches. Place under the broiler for 3-5 minutes, turning once or twice or until the tomatillos are mostly charred all over. Remove from the oven and let cool slightly. Then add the charred tomatillos and peaches to a blender or food processor. To the blender, add the jalapeno, cilantro, basil, lime juice and salt. Blend until mostly smooth. Pour into a glass jar or serving bowl. Cover and store in the fridge until ready to serve. The sauce can be stored for at least a week in the fridge.
Set your grill, grill pan or skillet to medium-high heat.
Grill the chicken until lightly charred and cooked through, turning occasionally throughout cooking, about 10 to 12 minutes total. Transfer to a cutting board and allow to rest 5 minutes, then slice into thin strips against the grain or shred.
To assemble, spread a little guacamole on a warmed flour tortilla and wrap around the hard taco shell. Add the chicken, peach salsa and cheese. Garnish with fresh corn, cilantro and microgreens. EAT!
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