Chipotle Chicken Tacos with Avocado and Cucumber Relish

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Servings:

• Recipe serving size:
• Number of servings: Adjust Reset

Ingredients:

• 1 Tbsp. extra-virgin olive oil
• 2 Tbsp. red onion, finely chopped
• 1 garlic clove, finely chopped
• 4 chipotle peppers in adobo sauce, finely chopped
• 2 Tbsp. honey
• 2 vine-ripened tomatoes, cored, seeded, diced
• 2 green onions, finely sliced
• 2 cups roasted chicken breast, coarsely shredded
• 8 small corn tortillas
• avocado and cucumber relish
• fresh cilantro leaves, for garnish

• Avocado and Cucumber Relish - Make Ahead

• 1 ripe, fresh avocado, halved, pitted, peeled and diced
• 2 Tbsp. English Cucumber, peeled, seeded, finely chopped
• 3 Tbsp. red onion, finely diced
• 1 small red radish, diced
• 1 tsp. fresh parsley, finely chopped
• 3 tsp. red wine vinegar
• 1 tsp. extra-virgin olive oil
• salt (to taste)

Instructions:

1. Heat a medium sauté pan over medium-high heat.
2. Add the oil and the onions to the pan and cook for 2 minutes stirring often.
3. Add in the garlic and cook for 1 minute, then stir in the peppers, honey and tomatoes.
4. Cook for 3 to 4 minutes or until most of the liquid from the tomatoes has evaporated and the mixture begins to thicken.
5. Add in the green onions and chicken and mix well. Season with salt and pepper to taste and remove from heat.
6. Heat the tortillas in a separate small sauté pan over medium-high heat for 15 seconds on each side to warm through.
7. Divide and spoon the chicken mixture among the tortillas, top each taco with the Avocado and Cucumber Relish, garnish with cilantro leaves and serve immediately.

1. Avocado and Cucumber Relish - Make Ahead:

2. In a large mixing bowl, combine the avocado, cucumber, red onion and radish.
3. Add in the parsley and red wine vinegar, and slowly drizzle in the oil until combined.
4. Season with salt to taste. Cover and refrigerate until use.