Ingredients:

  • 5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 medium chipotle peppers in adobo sauce, minced
  • 1 tsp adobo sauce
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil or avocado oil
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 teaspoon brown sugar or honey
  • 1 teaspoon Kosher salt
  • Freshly ground black pepper to taste
  • 1 large ripe avocado
  • 1/4 cup plain Greek yoghurt or sour cream
  • 1 tablespoon fresh lime juice (for crema)
  • 1-2 tablespoons cold water
  • 12 small corn tortillas
  • 1 cup thinly shredded red or green cabbage
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Marinate the Chicken: In the large bowl, combine the cut chicken thighs with minced garlic, chipotle, adobo sauce, lime juice, oil, cumin, paprika, oregano, brown sugar, salt, and pepper. Mix thoroughly. Cover and refrigerate for at least 30 minutes.
  2. Prepare the Crema: While the chicken marinates, combine avocado, yoghurt/sour cream, lime juice, and salt in a processor. Blend until completely smooth, adding water 1 tablespoon at a time until you achieve a thick, drizzle-able consistency. Set aside.
  3. Cook the Chicken: Heat the large skillet over medium-high heat. Add the marinated chicken in a single layer (work in batches if necessary to avoid overcrowding). Do not add extra oil.
  4. Sear and Finish: Cook the chicken for 4–6 minutes per side until nicely caramelized, browned, and cooked through (internal temperature 165°F/74°C).
  5. Warm the Tortillas: Just before serving, warm the tortillas. A dry skillet over medium heat for 30 seconds per side works brilliantly, or wrap them in a slightly damp cloth and microwave for 30 seconds.
  6. Assemble: Fill each warm tortilla with a generous portion of the chipotle chicken. Top with shredded cabbage, a drizzle of the Avocado Crema, and a sprinkle of fresh cilantro.