Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 4 chipotle peppers in adobo sauce, roughly chopped
  • 2 tablespoons adobo sauce (from the can)
  • 2 cloves garlic, minced
  • 1 tablespoon apple cider vinegar (15ml)
  • 1 tablespoon honey (15ml)
  • 1 teaspoon smoked paprika (5ml)
  • 1/2 teaspoon cumin (2.5ml)
  • 1/4 teaspoon salt (1.25ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 2 tablespoons olive oil (30ml)
  • 12-16 small corn or flour tortillas
  • Shredded cabbage
  • Chopped cilantro
  • Diced red onion
  • Crumbled queso fresco
  • Lime wedges
  • Sour cream or crema
  • Avocado or guacamole

Instructions:

  1. In a large bowl, combine the chopped chipotle peppers, adobo sauce, minced garlic, apple cider vinegar, honey, smoked paprika, cumin, salt, pepper, and olive oil. Whisk until well combined.
  2. Add the chicken pieces to the marinade and toss to coat evenly. Cover the bowl (or seal the bag) and refrigerate for at least 1 hour, or up to 4 hours, for maximum flavor.
  3. Heat a large skillet over medium-high heat. Add the marinated chicken to the skillet in a single layer (work in batches if necessary to avoid overcrowding). Cook, stirring occasionally, until the chicken is cooked through and browned, about 8-10 minutes. Internal temperature should reach 165°F (74°C).
  4. Warm the tortillas according to package directions (or in a dry skillet).
  5. Fill each tortilla with the chipotle chicken and your desired toppings.
  6. Serve immediately with lime wedges and your choice of sides.