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Chipotle Street Taco

These tacos by nature have a simple, dry heat. The carrot and jalapeno slaw adds sweetness and acidity, making a balanced taco that’s delicious. The cilantro and cotija cheese add that extra level of authenticity.
Course: Main Course
Keyword: Food, Recipe

Ingredients

  • 1 lb. chicken
  • 1 bottle Culinary Tours Street Taco Sauce
  • ½ jalapeno diced
  • White corn tortillas
  • Cilantro chopped
  • Cotija cheese crumbled

Instructions

  • Cut the chicken into bite-sized pieces and place in a sealable plastic bag with half the bottle of chipotle sauce. Mix the chicken well so all pieces are coated and let it marinate for about an hour.
  • Once the chicken is done marinating, add some olive oil to a pan and saute the jalapeno for about 4-5 minutes.
  • Add in the chicken and cook until the chicken is done.
  • Toward the end of the chicken cooking, stir in ¼ of the remaining bottle of chipotle sauce. Stir well.
  • The chicken should absorb most of the sauce, leaving each piece with a nice chipotle coating.
  • Serve the chicken on a heated corn tortilla. Top with the carrot and pickle slaw, chopped cilantro, and cotija cheese. (Tip: cotija cheese easily crumbles using a shredder)