Chipotle Chicken Tacos with Spicy Avocado Cream

Chipotle Chicken Tacos with Spicy Avocado Cream

The other night my hubby and I went on a very long awaited date. We drove from our sleepy (or boring, whatever you prefer) little country town to the “big” city of Calgary. We watched The Hobbit (yay!) and then drove downtown to eat at Joey Eau Claire. We’ve eaten there a couple of times and every time the food has been absolutely delicious. I highly recommend it.

I had the Baja Fish Tacos. They were sooo good. In fact, the very next day I was craving them again and decided to create my own version of a “fancy” taco. Since I have a favourite fish taco recipe already, I thought I’d go for a poultry version and put my own spin on it. They’re nothing like the fish tacos I had the night before but I think they are just as crave worthy. With homemade crispy taco shells, smokey chipotle chicken strips, a cooling yet spicy avocado cream, and broccoli slaw, this is no boring taco. But the best part? They hardly take any time to put together, making them a great choice for any old weeknight.

The spicy avocado cream makes a great dip for nachos. So, if you’ve got any leftover don’t throw it out! Save it in the fridge for a tasty game night snack.

Chipotle Chicken Tacos with Spicy Avocado Cream
 
If your family can’t handle spice you can omit the jalapeño from the avocado cream to make it simply a cooling cream, with no added spiciness.
Makes: 8-10 tacos
Ingredients
Spicy Avocado Cream
  • ½ avocado, peeled and pit removed
  • ¼ cup sour cream
  • juice of half a lime
  • 2 tablespoons water
  • ½ jalapeño, seeded if desired (optional)
  • salt and pepper, to taste
Chipotle Chicken
  • 2 chicken breasts, sliced into strips
  • salt and pepper, to taste
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 2 garlic cloves, minced
  • 1 chipotle pepper in adobo sauce, minced
To Serve
  • broccoli slaw
  • shredded cheese
  • cilantro (optional)
  • crispy baked taco shells*
Instructions
  1. Place all ingredients for the avocado cream in a blender or food processor. Blend until completely smooth. Pour into serving bowl.
  2. Preheat a skillet, with a bit of oil, over medium high heat. Add chicken; season with salt, pepper, chili powder and cumin. Cook without stirring until browned on the bottom. Flip and cook until fully cooked through. Add garlic and chipotle pepper. Cook 1 minute more.
  3. To serve: add a couple sliced of chicken to a taco shell, top with avocado cream, cheese, slaw and cilantro.

*Here is a recipe for crispy baked taco shells.