Chipotle Lime Street Tacos (Edit recipe)

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The flavor combo of chipotle and lime is one of my all time favs. The smokey notes of the chipotle peppers paired with lime is a dance party in your mouth. The marinade is a little sweet, a little smokey with a lil’ kiss of spice that shines with chicken. Street tacos, a mini version of a standard taco (mini things are so fun) were the perfect way to highlight the flavors, keeping it flavor forward with a simple garnish and a splash of lime!
Brands used from the FS Market | use code: backporchpaleo for discount, thank you!
US Wellness Meats Chicken
Primal Palate Meat & Potatoes
Jozo Tamari
am.Niccoli Citrus Chili Salt

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PREP TIME

20 minutes to 30 minutes

COOK TIME

8 minutes to 10 minutes

INGREDIENTS

18

Serves: 4-6

Ingredients

.25 cup Brown Sugar, can sub coconut sugar
.25 cup Barrel Aged Tamari Soy Sauce - Jozo
.25 cup Avocado Oil
3 - 4 whole Freeze-Dried Lime Slices with Kosher Salt + Sugar - CITREVE, slices, inside part only
2 Tbsp White Vinegar, Distilled
1.5 tsp Garlic Powder
1.5 tsp Meat & Potatoes Seasoning - Primal Palate
2 - 3 whole Chipotle Peppers in Adobo Sauce, very finely diced into a paste
.5 tsp Citrus Chili Salt - am.Niccoli
.25 - .5 tsp Chipotle Powder, optional
3 - 4 Tbsp Cilantro, roughly chopped, divided
1 lb Pasture-raised Chicken Breasts - US Wellness Meats
12 - 24 whole Street Tacos Yellow Corn Tortillas 4.5"

toppings/garnish

3 - 4 Tbsp Vidalia Onion, small diced
3 - 4 Tbsp Cilantro, roughly chopped
3 - 4 Tbsp Cotija Cheese
3 - 4 whole Lime, cut into wedges

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare marinade by adding brown sugar, tamari, avocado oil, freeze dried lime slices, vinegar, garlic powder, meat and potatoes blend, chipotle peppers and chipotle powder to a medium sized, glass bowl, whisking well to combine, add about half of the cilantro and stir to incorporate. The freeze dried lime will rehydrate and the chipotle peppers will break down as well. Allow this to set while you prepare the chicken.
Slice the chicken horizontally into thirds. These will be thin slices which is ideal for this marinade, providing more contact (hello amazing flavor) with the surface of the chicken. I prefer this method to pounding them out between plastic which often leads to uneven chicken as well as tears in the meat.
Add the chicken to the marinade and move around to fully submerge the chicken in the marinade. I like to use my hands for optimal coverage, so I wear a food grade plastic glove so I’m not picking particles out from underneath my nails! You can also use a large spoon as needed.
Place this in the fridge for a minimum of 4 hours. For optimal flavor, you can marinate this overnight…yum!
When you’re ready to enjoy, remove the chicken from the refrigerator and allow it to come to temperature for at least 30-45 minutes. While that comes to temperature, prepare the topping/garnish by adding the diced onion and cilantro to a small bowl and toss, cut limes into wedges and crumble the cotija cheese.
I use my indoor grill pan* for the chicken, preparing it with a brushing of avocado oil and preheat over medium heat until it’s hot and a little water “dances” on the surface. Lay each piece of chicken on the hot pan and cook each side until golden, turning as needed. These do not take long since they’re thin and there will be some smoke, so turn on the stove top fan. As each slice of chicken is done, remove to a baking sheet or plate and cover with foil to keep warm.
When all the chicken is cooked, cut each slice into thin strips about ½ “ then into small diced pieces and add to a bowl. Squeeze lime juice on top and toss to coat then sprinkle with a bit of cilantro if desired.
To enjoy, warm up 1-2 street taco tortillas (I like to use two per taco), add a spoonful or two of the diced chicken, top with the onion/cilantro mixture, a bit of cotija cheese and a squeeze of lime.

Notes

You can use a standard comal, cast iron pan or your favorite non-stick pan. This is a sticky marinade, so use your stove top fan as needed as well.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	730
Fat:	30 g
Carbohydrates:	74 g
Protein:	34 g
Cholesterol:	82 g
Sodium:	1821 mg
Fiber:	7 g
Sugars:	18 g
Sugar Alcohol:	0 g
Calculated for total recipe.