Our consumption of tacos spikes considerably during the summer thanks to longer days, a willingness to fire up the grill, and a desire to make lighter, faster dinners during the week. If you’ve got boneless skinless chicken breasts, tortillas, some kind of cool and crunchy salad mix, and a few pantry items dinner is less than thirty minutes away.
Hello, grilled chipotle chicken tacos.
In a pinch, I’m happy with just plain ol’ chicken tacos with lettuce, tomatoes and cheese, but it’s good to switch things up and there’s no better way to do that than to mix up a fast marinade/sauce made with smoky/spicy chipotle peppers and some plain yogurt. The chicken needs just thirty minutes to tenderize and soak up all the flavor from the marinade before hitting the grill until it’s hot and juicy. Combined with a cool and creamy broccoli slaw these tacos bring a whole new meaning to “Taco Tuesday”. Although, let’s be real, every day should be taco day, right?
These are hot and spicy thanks to the chipotle sauce and the broccoli slaw brings the right amount of coolness to keep everything balanced. The good news? Except for a little chicken prep there’s very little chopping and dicing thanks to a premade slaw that you can find in the produce department. Who has time to slice vegetables when cold beers and a warm summer nights are calling?
These tacos are great year-round, but I especially love them in the summer. Grilled chicken is first marinated in a spicy chipotle yogurt sauce, grilled, then wrapped up in tortillas with a crisp and cool broccoli slaw. Perfect for a summery weeknight dinner.
- For the Chicken
- 15 ounce diced canned tomatoes
- 1 chipotle in adobo sauce, plus 2 tablespoons of the sauce
- 1/2 cup plain yogurt
- 1 tablespoon roughly chopped cilantro
- salt (1/2 teaspoon)
- 1 pound chicken breasts, pounded out evenly until 1-2 inches thick and seasoned all over with salt and pepper
- [br]For the Slaw
- 1/2 cup yogurt
- juice from 1 lime
- 1 tablespoon chopped cilantro
- 1/2 teaspoon salt
- 6 ounces broccoli slaw (see note)
- Fajita-sized flour tortillas
- Puree the tomatoes, chipotle pepper, adobo sauce, yogurt, cilantro and salt in a blender until smooth. Pour about have of the sauce into a large zip lock bag. Place the chicken in the bag, seal the bag, and sort of squeeze the marinade all around the chicken so it’s coated. Let the chicken marinate for 30 minutes in the refrigerator. Pour the rest of the yogurt mixture into a bowl, cover it, and keep it in the refrigerator until ready to spoon over the cooked chicken.
- While the chicken is marinating, prepare the slaw. Combine the yogurt, lime juice, chopped cilantro, and salt in a medium bowl. Toss the coleslaw mix around in the yogurt mixture until well coated. Place in the refrigerator until ready to serve.
- Preheat an gas grill to high heat. Remove the chicken from the marinade and pat it dry with paper towels. Discard the marinade. Once heated, grill the chicken for about four or five minutes before flipping and grilling the other side. Cook until the internal temperature is 165 degrees. Remove the chicken from the grill and let it rest a few minutes before slicing. While the chicken is resting, toss the flour tortillas on the hot grill. Let them heat for about 1-2 minutes on both sides, just until they develop grill marks.
- Pile the broccoli slaw on the tortillas and top with the grilled chicken. Spoon the reserved chipotle sauce over the top and serve.
- Makes approximately 8 tacos.
Look for small bags of prepared broccoli slaw in the produce section. The broccoli slaw really stands up to the yogurt dressing without getting soggy, but if you can’t find it look for regular coleslaw mix made with cabbage and carrots.
- Category: Main Course