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CRISPY CHIPOTLE CHICKEN TACOS
SERVES 4 - 50 MIN
AVOCADO RANCH SAUCE
- 1 avocado
- 1 jalapeño, seeded, chopped
- 2 cloves garlic
- 1/2 c. packed fresh cilantro
- 1/4 c. buttermilk
- 1/4 c. sour cream
- Juice of 1 lime
- Kosher salt
- Freshly ground
- black pepper
TACOS
- 1 tbsp. extra-virgin olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, finely chopped
- 1 lb. ground chicken
- 1 chipotle chile in adobo, chopped, plus 2 tbsp. adobo sauce
- 1 tsp. chili powder
- 1 tsp. ground cumin
- Kosher salt
- Freshly ground black pepper
- 3 c. shredded cheddar, divided
- 8 small corn tortillas
- Fresh cilantro leaves, for serving
1. Avocado Ranch Sauce: In a food processor, puree avocado, jalapeño, garlic, cilantro, buttermilk, sour cream, and lime juice until smooth; season with salt and pepper.
2. Tacos: In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until translucent, 5 to 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add chicken and cook, breaking up meat with a wooden spoon, until no longer pink, about 8 minutes. Add chile, adobo sauce, chili powder, and cumin; season with salt and pepper. Remove from heat.
This story is from the Issue 09, 2023 edition of Delish.
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This story is from the Issue 09, 2023 edition of Delish.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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