I love coming home to a dinner that I didn't prepare. My sous chef whipped up these yummy chicken tacos. They were spicy and delicious - now you go try!
1 onion, sliced
1 tablespoon EVOO
2 14 1/2 ounce cans diced tomatoes with chiles
2 cloves garlic, finely chopped
1 chipotle in adobo sauce, chopped, plus 1 tsp adobo
3 cups shredded cooked chicken
12 6 inch corn tortillas
For the Salsa:
1 c diced tomato
1/4 c red onion
1/4 c diced cilantro
1 lime, juiced
1/2 poblano pepper (fire roasted on the stove)
salt and pepper
Make it:
In skillet, cook onion in EVOO over medium-high, 10 minutes. Add tomatoes, garlic, chipotle and adobo; cook 10 minutes. Heat chicken in sauce; season. Serve with salsa. I garnished mine with a bit of queso fresco and creme freche also.
In skillet, cook onion in EVOO over medium-high, 10 minutes. Add tomatoes, garlic, chipotle and adobo; cook 10 minutes. Heat chicken in sauce; season. Serve with salsa. I garnished mine with a bit of queso fresco and creme freche also.
1 comment:
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That's all the tacos lined up waiting for me to eat them.
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