Chipotle Chicken Tacos

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October 25, 2017

Recipe by From Scratch Fast


6 garlic cloves , peeled, divided

1 (7-ounce) can chipotle peppers in adobo sauce

Salt and freshly ground black pepper

1 ½ - 2 pounds boneless skinless chicken thighs

1 cup sour cream

Zest of 1 lime

Juice of ½ lime

1 tablespoon thinly sliced scallions

1 tablespoon chopped mint or cilantro (or a mix of the two)

Oil for grill

Corn or flour tortillas , warmed

2 cups thinly sliced Napa cabbage , for serving

Avocado slices , for serving

Crumbled Cotija or feta cheese , for serving (optional)

Hot sauce , for serving (optional)


1For directions visit From Scratch Fast


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