This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Make sure the taco shells are gluten-free.
"There was avocado, wrinkled and grumpy on the outside, green spring within, creamy as ice cream when smashed into guacamole. There were the smoky flavors of chipotle peppers and the sharp-sweet crunch of cilantro, which Lillian loved so much Abuelita would always give her a sprig to eat as she walked home." -Erica Bauermeister, The School of Essential Ingredients
I love tacos. There are so many great variations of tacos that you can make. This recipe for Chipotle Chicken Tacos is absolutely delicious: creamy, spicy, rich, and savory all at once. The two medium chipotles will give it a moderate spiciness, and you can add more or less depending on how much you like.
When you open a can of chipotle in adobo, it is unlikely that you will use all of the peppers in the can. I put each individual pepper in small Ziplock bags and then the smaller bags in a larger Ziplock. Freeze them and you will always have peppers on hand for your recipes: just choose the number you need for your dish.
Servings: 2 | Serving size: 3 tacos
Cooking time: 30 minutes
This recipe can easily be multiplied and the taco filling makes good leftovers, hot or cold. It's best to assemble the tacos just before eating.
Place the olive oil in a skillet over medium-high heat.
Add the pumpkin seeds and cook, tossing frequently, for about 2 minutes.
Add the onions and reduce the heat to medium.
Cook for 8-10 minutes, tossing frequently, until the onion is translucent.
Add the chicken, chipotles, salt, and cumin and cook for another 2 minutes, stirring frequently.
Add the wine and the water, stir, and reduce the heat to low.
Simmer, covered, for about 5 minutes.
Remove the skillet from the heat and add the goat cheese.
Fold together gently until the goat cheese melts and is well incorporated.
Serve in corn taco shells topped with lettuce and avocado.
Serving size: 3 tacos
|Calories 513||Calories from Fat 243|
|% Daily Value|
|Total Fat 26g||40%|
|Saturated Fat 6g||30%|
|Monounsaturated Fat 12g|
|Trans Fat 0g|
|Total Carbohydrates 37g||12%|
|Dietary Fiber 9g||36%|
|Vitamin A 90%||Vitamin C 45%|
|Calcium 15%||Iron 15%|
|Vitamin K 62mcg||Potassium 877mg|