Tacos need little preface or explanation. Make em quick. Eat them slow. Chipotle Chicken Tacos!
Weeknight Chipotle Chicken Tacos
- 2 pounds chicken breast
- 3 cloves garlic, minced
- 2 limes
- 2 chipotle peppers (and adobo sauce)
- 2 tablespoons honey
- 1 onion
- 1 avocado
- 1 cup pineapple
- 8 ounces broccoli slaw mix
- 12 corn tortillas
- Cube chicken and combine with garlic, juice of limes, honey, and a heavy pinch of salt and pepper. Let marinade for 15 minutes. (Now would be a good time to dice the onion, slice the avocado, chop the pineapple, and salt the slaw mix.)
- Once marinaded, grill or saute the chicken over medium heat until cooked, ~10 minutes. Once cooked, lightly toast tortillas and serve tacos topped with onion/avocado/pineapple/slaw mix.