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| Prep Time | 20-30 minutes |
| Cook Time | 40-50 minutes |
| Servings |
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Ingredients
CHIPOTLE CHICKEN:
- 1 lb chicken breast skinless and cut into thin strips
- 1 Pkg Tortillas (gluten free is good)
- olive oil
- 1 pc red onion finely sliced
- 16 oz tomatoes chopped
- 1 tbsp jalapeno chillis finely chopped pickled
- pinch dried chili flakes
- 1/2 tsp cumin
- Salt and pepper to season
BUILD YOUR TACO INGREDIENTS:
- Lettuce (I like loose leaf lettuce)
- coriander Fresh leaves
- jalapeno chilies Sliced pickled
- avocado Slices
SALSA:
- 2 cups cherry tomatoes
- 1/4 cup red onion sliced
- Salt and pepper to taste
- lime squeeze
Instructions
- Bring the olive oil to temperature in a non-stick frying pan.
- Put the chicken in the pan and fry until they turn golden. Set aside.
- In the same pan, add another small splash of olive oil and fry your onion until it softens.
- Add your tomatoes, cumin, and pickled chili peppers and cook on low for 15 - 25 minutes or until the sauce starts to thicken.
- Add the chicken back into the sauce and allow to cook for about 5 minutes.
- Put all the taco fixings in separate bowls so that everyone can make up their own and serve with warm tortillas.
- NOTE: I like to give the chicken a good spritz of lime juice. This freshens things up and amplifies the flavors.
