Chicken Tacos with Chipotle Sour Cream

Ingredients

  • 2 teaspoons minced canned chipotle peppers in adobo
  • ½ cup sour cream
  • Shredded lettuce
  • 3 scallions (white and green parts), chopped
  • Crumbled queso fresco (fresh, white Mexican cheese)
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • + 10 more ingredients
    • 2 garlic cloves, minced
    • 1 medium tomato, chopped
    • 2 cups shredded cooked chicken
    • 6 (6-inch) flour tortillas
    • 1 tablespoon extra-virgin olive oil
    • 1 medium red onion, chopped
    • ½ red bell pepper, cored, seeded, and chopped
    • 2 teaspoons smoked sweet paprika
    • 2 teaspoons chili powder
    • 1 teaspoon dried oregano

1. In a sauté pan over medium heat, warm the oil and cook the onion, bell pepper, paprika, chili powder, oregano, cumin, and salt until the veggies are soft, 7 minutes. Add the garlic and cook until fragrant, 1 minute. Stir in the tomato and chicken, and cook until the filling is heated through, ...

View full recipe at SpringPad

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