Smoky Chipotle Chicken Tacos with Radish Slaw

Recipe of the week!

tacos

Smoky Chipotle Chicken Tacos with Radish Slaw

Chipotle Chicken Tacos with Radish Slaw and Lime-Cilantro Sour Cream

Ingredients

For the Chicken:

• 2 chicken breasts

• 2 cloves garlic, minced

• 1/2 red onion, thinly sliced

• 1 chipotle pepper in adobo sauce, finely chopped

• 2 tbsp almond butter

• 2 tsp tamari sauce

• 1/4 cup water

For the Radish Slaw:

• 3-5 radishes, thinly sliced

• 1 lime (juiced)

• 1 tsp sweet pickled jalapeños, chopped

• Pinch of salt

For the Lime-Cilantro Sour Cream:

• 2 tbsp lime juice

• 2 tbsp fresh cilantro, chopped

• 1/2 cup sour cream

For Serving:

• Taco shells

• Extra fresh cilantro for garnish

• Optional: Cheese

Instructions

1. Cook and Shred the Chicken:

• Place the chicken breasts in a pot and cover with water. Bring to a boil, then reduce heat to simmer for 12–15 minutes or until fully cooked.

• Remove the chicken, let it cool slightly, and shred using two forks.

2. Prepare the Radish Slaw:

• In a small bowl, combine sliced radishes, lime juice, sweet pickled jalapeños, and a pinch of salt. Mix well and set aside to marinate.

3. Make the Chicken Filling:

• In a skillet over medium heat, sauté the red onion in a bit of oil until softened, about 3–4 minutes.

• Add the minced garlic and chopped chipotle pepper in adobo sauce, stirring for 1 minute until fragrant.

• Stir in the almond butter, tamari sauce, and water to create a rich sauce.

• Add the shredded chicken to the skillet, tossing to coat evenly in the sauce. Simmer for 2–3 minutes to let the flavors meld.

4. Prepare the Lime-Cilantro Sour Cream:

• In a small bowl, mix sour cream with lime juice and chopped cilantro. Stir until well combined.

5. Assemble the Tacos:

• Warm taco shells as desired.

• Fill each shell with the chipotle chicken mixture, a scoop of radish slaw, and a dollop of lime-cilantro sour cream.

• Garnish with fresh cilantro leaves for extra flavor.

Enjoy!

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