Ingredients:

  • 2 large chicken breasts, boneless and skinless
  • 2-3 chipotle peppers in adobo sauce, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 tablespoon lime juice
  • 2 cloves garlic, minced
  • 1 ripe avocado
  • 1/2 cup sour cream or Greek yogurt
  • 1 tablespoon lime juice
  • 1-2 tablespoons minced chipotle peppers or to taste
  • Salt to taste
  • 8 small corn or flour tortillas
  • 1 cup shredded lettuce or cabbage
  • 1/2 cup diced tomatoes
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions:

  1. In a mixing bowl, combine minced chipotle, olive oil, cumin, smoked paprika, salt, lime juice, and garlic. Add chicken breasts, ensuring they are evenly coated. Marinate for at least 20 minutes.
  2. In a food processor, blend avocado, sour cream (or Greek yogurt), lime juice, minced chipotle, and salt until smooth.
  3. Preheat the grill over medium-high heat. Grill the marinated chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F (75°C). Remove from grill and let rest for a few minutes.
  4. Warm the tortillas on the grill for a minute on each side. Slice the grilled chicken into strips.
  5. Place sliced chicken on the tortillas, top with lettuce, tomatoes, a dollop of spicy avocado cream, and fresh cilantro.
  6. Garnish with lime wedges and enjoy!