chicken tacos with adabo sauce
i feel like i talk about a lot of mexican food on this little space of mine. but that is simply because chad lives and breathes for mexican food. every time i ask that husband of mine what he would like for dinner, his answer, every time, is tacos. now don't get me wrong, i love myself some delicious tacos, but because of my husbands adoration for them i have become extra creative with all of the different ways to cook these things. you see i am not a big fan of making the same dish over and over. i feel like that is so boring. and why would you when there are thousands of cook books out there and not to mention the internet is flooded with a variety of recipes.
so the other day we had just gotten home from church and i was trying to figure out what we should have for lunch. i should not even ask chad what we should eat because his answer is always the same (tacos, or i don't care) but i did, and you guessed it, his answer was tacos. i was slightly hesitant at first because it had been a mexican heavy week. we went out for tacos on monday evening, we had homemade barbacoa (which was amazing and highly recommend- from here), on tuesday, friday we had chipotle with my family , and now it was sunday, and he was asking for mexican food, again?! but i for some reason was actually craving mexican again. so off the taco making i went ;) this time i decided to make it a little more like a taco salad. i have to say the end result was amazing. thank you chad for always routing for the tacos (even when i do doubt you sometimes ;) )
chicken tacos in adabo sauce
12- 6 inch corn tortillas
1-1/2 pounds skinless chicken breast, cut up/cubed
1 medium onion chopped
1 bell pepper, diced
2 teaspoons olive oil
1 tablespoon minced canned chipotles in adabo
1/2 teaspoon salt
1 teaspoon cayenne pepper
and if wanted, corn salsa, avocados, cilantro ,etc.
1. in a large pan, heat oil and place onions on. cook until onions begin to soften, about 5 minutes. add chicken, peppers, chipotles in adabo, salt, and cayenne pepper. cook until chicken is fully cooked, about 10-15 minutes.
you can make these tacos into a taco salad (like i did), put them on a corn or flour torita, or even save them for another day and make a wrap for lunch later on. this chicken taco recipe was simply delicious.
check out other taco/mexican recipes HERE and HERE