Achiote Chicken Tacos with Creamy Chipotle Sauce
Get your grill ready! Taco Tuesday is calling for Achiote Chicken Tacos with Creamy Chipotle Sauce! Chicken is marinated in a delicious achiote marinade, then grilled and placed in tortillas with homemade creamy chipotle sauce and your favorite taco toppings!
Equipment
- Glass/casserole dish to marinate chicken
Ingredients
Creamy Chipotle Sauce
- 1 cup sour cream
- 1/4 teaspoon garlic powder
- 1 lime the juice of
- 1 can chipotles in adobo (1 chipotle + 1 tbsp. adobo sauce from can)
- pinch of salt
- pinch black pepper
Achiote Chicken Marinade
- 1 tablespoon achiote
- 1/2 cup cilantro
- 2-3 garlic cloves
- 1/2 white or yellow onion
- 2-3 limes the juice of
- 1/4 cup avocado or olive oil
- 1/2 tablespoon cumin
- 1 teaspoon ground coriander
- 1 1/2 teaspoon salt
- black pepper to taste
- 2 pounds thin-sliced chicken breasts or regular chicken breasts sliced in half to make them thinner
Instructions
- Combine the sour cream, garlic powder, lime juice, 1 chipotle pepper and 1 tablespoon of adobo sauce, and salt & pepper to a mini food processor. Refrigerate or freeze the rest of the chipotles in adobo for another use. Puree until smooth. Transfer to a bowl or squeeze bottle and refrigerate. Shake well before using.
- Wash mini food processor. Make marinade by adding achiote, cilantro, garlic, onion, lime juice, oil, cumin, coriander, salt and pepper to the mini food processor. Puree until smooth.
- Place chicken in a large glass baking dish. Pour half the marinade over the chicken and rub it in. Flip the chicken over and pour the rest of the marinade over it, making sure it's fully coated. Marinate for 2 hours.
- Grill chicken until the internal temperature from a meat thermometer reaches 165°. Let it rest, then slice it against the grain and add it to your favorite tortillas. Top with Creamy Chipotle Sauce and your favorite taco toppings. Enjoy!
Tried this recipe?Let us know how it was!