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Chipotle-BBQ Chicken Tacos
with Toasted Pepita & Romaine Salad
25 MIN
2 Servings
From the Test Kitchen
Tangy-sweet barbecue sauce and fiery chipotle chile paste come together to give bites of tender chicken incredibly bold flavor right before they’re nestled into warm flour tortillas alongside a creamy cabbage slaw. It’s perfectly balanced by a simple side salad that brings together crisp romaine and toasted pepitas with a bright, zesty honey-lime vinaigrette.
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NutritionPER SERVING
-
Calories720 Cals (est.)
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fresh
ingredients
Title
-
10 oz Chopped Chicken Breast
- 4 Flour Tortillas
- ½ lb Green Cabbage
- 1 Lime
- 1 Romaine Lettuce Heart
- 2 Tbsps Raw Pepitas
- 1 Tbsp Honey
-
2 tsps Chipotle Chile Paste
- 2 Tbsps Mayonnaise
- ¼ cup Barbecue Sauce
- 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the slaw:
Remove the honey from the refrigerator to bring to room temperature. If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise. Cut out and discard the core of the cabbage; thinly slice the leaves. In a large bowl, combine the mayonnaise, lime zest, the juice of 1 lime half, and a drizzle of olive oil; season with salt and pepper. Add the sliced cabbage; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.
2
Toast the pepitas:
Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pepitas; season with salt, pepper, and a pinch of the spice blend. Cook, stirring frequently, 1 to 2 minutes, or until toasted (be careful, as the pepitas may pop as they cook). Transfer to a paper-towel lined plate and immediately season with salt. Rinse and wipe out the pan.
3
Cook & dress the chicken:
Pat the chicken dry with paper towels. Season with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). Toss to thoroughly coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat. Stir in the barbecue sauce and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.
4
Make the salad:
Meanwhile, roughly chop the lettuce. In a large bowl, whisk together the honey (kneading the packet before opening), the juice of the remaining lime half, and 1 tablespoon of olive oil. Season with salt and pepper. Just before serving, add the chopped lettuce and toasted pepitas to the bowl; season with salt and pepper. Toss to coat.
5
Warm the tortillas & serve your dish:
If using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, slaw, and dressed chicken. Serve the tacos with the salad on the side. Enjoy!
1
Prepare the ingredients & make the slaw:
Remove the honey from the refrigerator to bring to room temperature. If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise. Cut out and discard the core of the cabbage; thinly slice the leaves. In a large bowl, combine the mayonnaise, lime zest, the juice of 1 lime half, and a drizzle of olive oil; season with salt and pepper. Add the sliced cabbage; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.
2
Toast the pepitas:
Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pepitas; season with salt, pepper, and a pinch of the spice blend. Cook, stirring frequently, 1 to 2 minutes, or until toasted (be careful, as the pepitas may pop as they cook). Transfer to a paper-towel lined plate and immediately season with salt. Rinse and wipe out the pan.
3
Cook & dress the chicken:
Pat the chicken dry with paper towels. Season with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). Toss to thoroughly coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat. Stir in the barbecue sauce and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.
4
Make the salad:
Meanwhile, roughly chop the lettuce. In a large bowl, whisk together the honey (kneading the packet before opening), the juice of the remaining lime half, and 1 tablespoon of olive oil. Season with salt and pepper. Just before serving, add the chopped lettuce and toasted pepitas to the bowl; season with salt and pepper. Toss to coat.
5
Warm the tortillas & serve your dish:
If using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, slaw, and dressed chicken. Serve the tacos with the salad on the side. Enjoy!
Tips from Home Chefs