Switch up the traditional beef taco Tuesday with these Chipotle Chicken Tacos! Healthy, filling, and quick to prepare.
Place the chicken between two pieces of plastic wrap and pound the breasts to about 3/4 inch thickness.
In a bowl, whisk together chipotle sauce, garlic, fresh lime juice and 1 tbsp olive oil. Add the chicken and let it marinate for at least 2 hours. (Up to 24 hours). Remove from the fridge and let it rest for 15 minutes before frying.
Prepare all the toppings for the tacos. Grate the cheese, shred the cabbage, make the guacamole and Pico de Gallo. (Any salsa would be good with these tacos). Reheat the refried beans in a small saucepan on low heat.
Heat a frying pan with 1 tbsp olive oil on medium-high heat. When the pan is hot, add the chicken breasts. Cook for 10-12 minutes, turning halfway through. Place on a cutting board and let it rest for 5-10 minutes before slicing.
To make the guacamole: place the avocado, cilantro, red onion, salt and lime juice in a bowl. Lightly mash with a fork, until all ingredients are well combined. Adjust seasonings (lime juice and salt) to taste. You can have a chunky guacamole or mash it all. Your preference.
Serve the chicken with all of the toppings and start building your tacos!