Two Layer Guacamole and Chipotle Chicken Tacos: Recipe

Ingredients

Chicken

• 1 1/2 pounds boneless skinless chicken breasts or thighs 
• 2 tablespoons olive oil
• 1 tablespoon honey
• 2 cloves garlic minced or grated 
• 2 in chipotle chili peppers adobo finley chopped 
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• kosher salt + pepper 
• 8 Old El Paso Flour Tortillas warmed 
• 8 Old El Paso Hard Shell Tortillas warmed 
• 1-2 cups guacamole 
• 1 cup sharp shredded cheddar cheese 
• 1/2 cup cotija cheese 
• fresh cilantro and or microgreens for serving 
• grilled corn kernels removed, for serving (optional) 

Tomatillo Peach Salsa

• 2 tomatillos 
• 2 peaches quartered 
• 1 jalapeno seeded + chopped 
• 1/4 cup fresh cilantro 
• 1/4 cup fresh basil 
• juice of 2 limes 
• kosher salt to taste

Instructions

• In a large gallon size zip-top bag, combine the ingredients for the chicken and toss to combine. Seal and chill at least 1 hour or up to 12 hours.
• Meanwhile, prepare the salsa.
• Preheat the broiler to high.
• Line a baking sheet with parchment. Add the peeled tomatillos and peaches. Place under the broiler for 3-5 minutes, turning once or twice or until the tomatillos are mostly charred all over. Remove from the oven and let cool slightly. Then add the charred tomatillos and peaches to a blender or food processor. To the blender, add the jalapeno, cilantro, basil, lime juice and salt. Blend until mostly smooth. Pour into a glass jar or serving bowl. Cover and store in the fridge until ready to serve. The sauce can be stored for at least a week in the fridge.
• Set your grill, grill pan or skillet to medium-high heat.
• Grill the chicken until lightly charred and cooked through, turning occasionally throughout cooking, about 10 to 12 minutes total. Transfer to a cutting board and allow to rest 5 minutes, then slice into thin strips against the grain or shred.
• To assemble, spread a little guacamole on a warmed flour tortilla and wrap around the hard taco shell. Add the chicken, peach salsa and cheese. Garnish with fresh corn, cilantro and microgreens. EAT!

If preferred, you can bake your chicken at 350 degrees F. for 25-30 minutes or until cooked through.*to make a quick guacamole, mash together 3 avocados with 1 seeded + diced jalapeno, 1/4 cup chopped cilantro, juice of 1 lime and a pinch of salt.