These tasty tacos combine the spicy flavor of chipotle-marinated chicken with sauteed vegetables and a tangy cabbage & jalapeno topping. They don’t need sauce, but I’m sure a little tomatillo salsa wouldn’t hurt them. Try them for a quick and out-of-the-ordinary weeknight dinner.
You can find chipotle mojo in the Latino or International Foods section of the supermarket. The Goya version is very good.
BTW, If you don’t own or can’t find your taco holders, you can make good use of that taco shell box before it goes into the recycling. Just tape up the open side, cut the box down the middle lengthwise, cut some deep V notches in each half, and voila: Your very own disposable taco shell holder!
Here’s how to make the Chipotle Mojo Chicken With Marinated Mushrooms and Peppers:
1 lb boneless skinless chicken breast tenders (or whole breast cut into 1 inch strips)
3 Tbsp chipotle mojo marinade
2 cups finely shredded cabbage
1 - 2 pickled jalapenos, cut into fine shreds
1 Tbsp cider vinegar or white wine vinegar
3 Tbsp olive oil, divided
1/2 of a medium green bell pepper, diced
1/2 of a medium onion, diced
1 cup marinated vegetables (mushrooms, red peppers, etc), diced
1 large clove garlic, minced
8 taco shells (I had Taco Bell Nacho flavored shells on hand, but any yellow or white corn shell would be good.)
4 oz cheddar or jack cheese, grated
Mix the chicken with the chipotle mojo and set aside for 15 minutes. Mix the cabbage and jalapeno with the vinegar and two or three tablespoons of the marinade from the vegetables (or some plain olive oil); set aside.
Heat a skillet over medium-high heat. Add two tablespoon of the olive oil, then add the chicken pieces to the hot pan. Let the chicken cook on one side until nicely colored, then turn over and cook the other side until just done. Remove the chicken from the pan and keep warm.
In the same skillet, add another tablespoon of olive oil and saute the green pepper and onion for a few minutes. Add the marinated vegetables and the garlic. Saute for an additional minute and remove from the heat. Check for salt.
Drain the cabbage/jalapeno mix. Divide the chicken between the taco shells, then top with the sauteed vegetables, grated cheese, and cabbage mix.
Serves 2 - 4.
Please join us tomorrow to read our newest recipe on HuggingtheCoast.Com, Easy Southern Fry Bread Biscuits, which is part of this week’s special Southern Springtime Breakfast Series.
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