Goya Foods’ Chipotle Chicken Tacos
Serve up these juicy chicken tacos made with lots of smoky, spicy chipotles! Executive Chef Fernando Desa walks us through the simple step-by-step process, from marinating the chicken in a rich homemade marinade to sautéeing the chicken until golden brown. Serve in corn tortillas with your favorite taco toppings and enjoy. Taco night just got a whole lot spicier!
Ingredients
- ⅓ cup GOYA Tomato Sauce
- 2 peppers from one 7-ounce can GOYA Chipotle Peppers in Adobo Sauce finely chopped, plus 2 Tablespoons adobo sauce from the can
- 2 Tablespoons GOYA Lime Juice
- 1 Tablespoon GOYA Minced Garlic
- 1 teaspoon ground cumin
- 1 teaspoon GOYA Adobo All-Purpose Seasoning with Pepper
- ½ teaspoon ground coriander
- 1½ pounds boneless, skinless chicken breast, cut into ½ inch pieces
- ¼ cup GOYA Vegetable Oil
- 12 small corn tortillas warmed
- 2 avocados halved, pitted, peeled and chopped
- 1 cup GOYA Salsa Verde
- 1 cup sour cream
- 1 cup crumbled GOYA Queso Fresco
- ⅓ cup fresh cilantro leaves
- Lime wedges for serving
Instructions
- In a large bowl, combine the tomato sauce with the chopped chipotle peppers, adobo sauce, lime juice, garlic, cumin, Adobo seasoning and coriander. Add the chicken and toss to coat. Marinate for at least 4 hours and up to overnight in the refrigerator.
- Remove the chicken from the marinade. In a large skillet, heat the oil over moderately-high heat. Cook the chicken in batches, stirring occasionally, until golden brown and cooked through, 8 to 10 minutes.
- Serve the chicken in warm corn tortillas, topped with avocado, salsa verde, sour cream, queso fresco and cilantro. Serve, passing lime wedges at the table.
Notes
You can find Goya Foods Products at most major grocery stores, but if your local grocer doesn’t carry these products, you can request them!
Recipe courtesy of Goya Foods.
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