We ate these delicious, piquant Chicken Tacos, in the dining room, gathered around the fire, dreaming of the warmth of Spring that will hopefully be joining us very soon.
Even though snow was on the ground all around, my husband gallantly offered to barbecue the chicken on the grill out on our back deck, cooking it to smoky, sunny perfection.
GRILLED CHICKEN TACOS WITH CREAMY CHIPOTLE SAUCE
2 chipotles in adobo, finely chopped
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon lime juice
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon ground cumin
1 tablespoon salt
1 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
2 garlic cloves, minced
1/4 cup olive oil
2 teaspoons lime juice
2 boneless, skinless chicken breastes
8 corn tortillas, warmed
4 radishes, cut into matchsticks
1/4 cup cilantro leaves
2 limes, cut into wedges
TO MAKE SAUCE
In a medium bowl, combine all ingredients.
TO MAKE TACOS
Heat a grill to medium-high heat. In a large bowl, combine cumin, salt, thyme, garlic powder, onion powder, paprika, pepper, garlic, olive oil and lime juice. Add chicken, toss to coat. Grill chicken, turning once, until cooked through, about 8 minutes per side. Transfer to a bowl, let rest a few minutes, and cut into bite size pieces.
For each taco, add chicken to a tortilla, drizzle with sauce, and top with radishes and cilantro to taste. Serve with lime wedges.
Recipe adapted from Oprah Magazine, July 2014