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Chipotle Chicken & Queso Fresco Tacos

Chipotle Chicken Taco

Makes 6 Servings


For Chipotle Chicken Breast

  • 1 tbsp. + 1 tsp. minced chipotle peppers with adobo
  • 1 tsp. minced garlic
  • 2 tbsp. lime juice
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 15 1/2 oz. boneless, skinless chicken breasts

For Salsa Cruda

  • 3/4 cup diced tomatoes
  • 2 tbsp. diced red onions
  • 2 tbsp. minced jalapeño peppers, seeded
  • 1 1/2 tbsp. fresh cilantro leaves
  • 2 1/4 tbsp. frozen corn, thawed

For Tacos

  • 1 1/2 cups diced chipotle chicken breast
  • 1 1/2 cups salsa cruda
  • 12 each 6″ flour tortillas
  • 3/4 cups mashed avocado, peeled and seeded
  • 1 1/2 cups shredded romaine lettuce
  • 1/4 cup crumbled queso fresco cheese

Directions for Chipotle Chicken Breast

  1. Combine minced chipotle peppers, minced garlic, lime juice, cumin, salt and pepper for marinade. Pour marinade over chicken in a shallow dish. Keep refrigerated for 4 hours to marinate. Drain and discard excess marinade.
  2. Preheat char broiler or grill. Cook chicken for 1 to 2 minutes on each side or until well-marked.
  3. Transfer chicken to a sheet tray. Bake in a preheated 375°F oven for 5 minutes or until completely cooked and minimum internal temperature is at least 165°F.
  4. Slice chicken into .” thick slices for use.

Directions for Salsa Cruda

  1. Use gloves to seed peppers. Wash hands thoroughly with soap and water after seeding peppers.
  2. In a bowl, combine all ingredients. Mix well. Keep refrigerated for use.

Directions for Tacos

  1. Lay each tortilla on a flat surface. Spread 2 tablespoons mashed avocado over each tortilla.
  2. On bottom half of each tortilla, place 1/8 cup diced chicken, 2 tablespoons shredded lettuce, 1/8 cup salsa cruda and 1 teaspoon queso fresco cheese.
  3. Fold tortilla over to close. Serve 2 tacos.

Nutritional Information:

  • Per serving: Calories: 190; Carbohydrates: 21g; Fat: 5g; Fiber: 5g; Sodium: 330g; Protein: 16g

Recipe courtesy of mindful.sodexo.com.