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Crispy Chipotle Chicken Tacos

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Crispy Chipotle Chicken Tacos

with yogourt and pickled jalapeños sauce

Informations supplémentaires
35 min. | 630 kcal | easy | Spicy | Printable version
1. Setup Preheat the oven to 425°F. Chop the onion, the cilantro and the pickled jalapeños. Slice the shallots. Cut the lime in half. Slice the lettuce into thin strips. In a bowl, combine the shallots with 2 tbsp of vinegar, 2 tbsp of warm water and 1 tbsp of sugar. Add a pinch of salt and mix well. Reserve.
2. Cook the chicken In a pan over medium-high heat, add a drizzle of olive oil. Add the ground chicken, the onions and the spices, to taste (caution! spicy). Season with salt and pepper and cook for 2-3 minutes. Add 120 2P | 180 3P ml of water and cook for another 6-8 minutes.
3. Assemble and cook in the oven Put the tortillas in the microwave for 30 seconds so that they are easier to work with. Spread them out on a baking sheet and drizzle with oil. Top the tortillas with the chipotle chicken and add the cheese. Close the tortillas over the filling. Cook in the oven for 12-15 minutes.
4. Make the sauce In a bowl, combine the yogurt, the cilantro, the pickled jalapeños, to taste (caution! spicy) and the lime juice.
5. Plate your dish Garnish the tacos with the lettuce and the pickled shallots. Serve with the sauce. Bon appétit!
280gGround chicken
6unitCorn Tortilla(s)
1unitShallot
1unitLime
1unitYellow Onion(s)
60gMozzarella
1unitGreek Yogourt 2%
1unitCilantro
30mlJalapeño(s)
1unitBoston Lettuce
20mlSpice Mix(ground chipotle,smoked paprika,chili powder,garlic powder)
What you need Pan, baking sheet, bowl.
630 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 59g
20%
fat 27g
42%
cholesterol 133mg
44%
fiber 8g
32%
protein 41g
saturated 8g
40%
sodium 339mg
14%
sugar 11g
trans 0g