Bomb Chicken Chipotle Tacos w/ Murillo Twins

Ingredients

• 1.5 pounds Chicken Breast (cut into 1‑inch strips)
• 1 can (7 oz) Chipotle Peppers in Adobo Sauce (finely chopped; use whole or just the sauce for milder flavor)
• 2 tablespoons Olive Oil (for searing chicken)
• 2 whole Lime (juice only; zest optional)
• 1 teaspoon Salt (kosher or sea salt)
• ½ teaspoon Black Pepper (freshly ground)
• 1 teaspoon Seasoned Salt (Lor’s) (adds depth; optional)
• ½ teaspoon Paprika (smoked preferred)
• ½ teaspoon Chili Powder (adjust to heat preference)
• 3 cloves Garlic (minced)
• 1 medium Red Onion (thinly sliced for pickling)
• ¼ cup White Vinegar (for pickled onion)
• 1 teaspoon Sugar (for pickled onion)
• ¼ cup Cilantro (roughly chopped)
• 3 medium Tomatoes (diced for tomato salsa)
• 1 ripe Avocado (for creamy avocado salsa)
• 2 tablespoons Sour Cream (adds creaminess to avocado salsa)
• ½ cup Cucumber (diced for cucumber‑radish salsa)
• 4 large Radish (thinly sliced for cucumber‑radish salsa)
• 1 teaspoon Soy Sauce (adds umami to the chicken seasoning)
• ½ teaspoon Maggi Seasoning Sauce (optional, for depth)
• 8 pieces Corn Tortillas (8‑inch, warmed)
• 2 tablespoons Water (to thin salsa if needed)

Instructions

1. Prepare Pickled Onion

   Thinly slice the red onion. In a small bowl combine ¼ cup white vinegar, 1 tsp sugar, and a pinch of salt. Add the onion slices, stir, and let sit while you prep the rest (about 10 minutes).

   Time: PT10M

2. Make Tomato Salsa

   Dice the tomatoes, mince 1 clove garlic, add 2 tbsp chopped cilantro, juice of half a lime, a pinch of salt, and optional ¼ tsp chili powder. Mix in a bowl; adjust seasoning and set aside.

   Time: PT5M

3. Make Avocado Salsa

   Halve the avocado, remove pit, scoop flesh into a bowl, add 2 tbsp sour cream, juice of half a lime, 1 minced garlic clove, and a pinch of salt. Mash until creamy but still slightly chunky.

   Time: PT5M

4. Make Cucumber‑Radish Salsa

   Dice cucumber and thinly slice radishes. Combine in a bowl with 1 tbsp chopped cilantro, juice of half a lime, a pinch of salt, and a dash of water if needed for a looser consistency.

   Time: PT5M

5. Season and Marinate Chicken

   In a large bowl, toss chicken strips with 2 tbsp olive oil, juice of 1 lime, 1 tsp salt, ½ tsp black pepper, 1 tsp seasoned salt, ½ tsp paprika, ½ tsp chili powder, 1 tbsp soy sauce, ½ tsp Maggi sauce, 1 minced garlic clove, and 1‑2 chopped chipotle peppers (or 2 tbsp adobo sauce). Mix well and let marinate for at least 5 minutes (or up to 30 minutes if time permits).

   Time: PT5M

6. Cook Chicken

   Heat a skillet over medium‑high heat. Add a drizzle of oil, then the marinated chicken in a single layer. Cook, stirring occasionally, until chicken is browned and cooked through, about 8‑10 minutes.

   Time: PT10M

   Temperature: Medium

7. Warm Tortillas

   Place corn tortillas on a dry skillet over medium heat for 30 seconds per side, or wrap in a damp paper towel and microwave for 20 seconds until pliable.

   Time: PT2M

   Temperature: Medium

8. Assemble Tacos

   On each tortilla, layer a spoonful of cooked chicken, add a drizzle of any or all three salsas, top with pickled onion, fresh cilantro, and a squeeze of lime. Serve immediately.

   Time: PT5M

9. Final Cleanup

   Rinse all cutting boards, knives, and bowls. Load dishwasher or hand‑wash. Wipe down countertops.

   Time: PT10M

Nutrition Facts

Calories

380

Protein

28g

Carbohydrates

35g

Fat

14g

Fiber

7g

Ingredient Substitutions

• Instead of Chicken Breast: Chicken thighs, Turkey breast strips
• Instead of Chipotle Peppers in Adobo Sauce: Smoked paprika + a dash of hot sauce, Ancho chili powder
• Instead of Olive Oil: Vegetable oil, Avocado oil
• Instead of Lime: Lemon, Mexican lime
• Instead of Salt: Seasoned salt
• Instead of Black Pepper: White pepper
• Instead of Seasoned Salt (Lor’s): All‑purpose seasoning blend
• Instead of Paprika: Regular paprika
• Instead of Chili Powder: Cayenne pepper (use less)
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Red Onion: White onion, purple onion
• Instead of White Vinegar: Apple cider vinegar
• Instead of Sugar: Honey (½ tsp)
• Instead of Cilantro: Parsley (different flavor)
• Instead of Tomatoes: Canned diced tomatoes (drained)
• Instead of Avocado: Mashed ripe banana (for texture only)
• Instead of Sour Cream: Greek yogurt, non‑dairy sour cream
• Instead of Cucumber: Jicama
• Instead of Radish: Daikon radish
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Maggi Seasoning Sauce: Worcestershire sauce (¼ tsp)
• Instead of Corn Tortillas: Flour tortillas

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowls
• Skillet
• Tongs
• Measuring Spoons
• Garlic Press (optional)
• Blender (optional)
• Glass Jar with Lid
• Spatula
• Plate or Serving Platter
• Dishwasher or Sink

Critical Steps — Do Not Skip

• Marinating the chicken with chipotle and lime for flavor penetration.
• Pickling the red onion to add acidity and crunch.
• Cooking chicken until fully done but still juicy.
• Balancing the three salsas so none overpowers the others.

Chef Tips from the Video

• Wash chicken with cold water only if you feel comfortable; pat dry immediately to avoid bacterial spread.
• Use a squeeze bottle for lime juice to control amount and avoid over‑souring.
• Add a tiny splash of water to the avocado salsa if it becomes too thick; it should be spreadable.

Troubleshooting

Storage

Refrigerator: Cooked chicken and salsas keep 3‑4 days in airtight containers.

Freezer: Raw marinated chicken can be frozen up to 2 months; thaw before cooking.

Room temperature: Pickled onion can sit at room temperature for up to 2 hours before serving.

Make-Ahead Tips

• Marinate chicken up to 24 hours ahead for deeper flavor.
• Prepare all three salsas a day before; store in separate containers.
• Pickled onion can be made 2‑3 days ahead; it mellows over time.

Frequently Asked Questions