Crispy outside, juicy inside… and the flavor goes next-level with Green Mountain Gringo® Medium Salsa on top. This recipe features chipotle-marinated chicken, a garlic lime aioli, and melted cheese in flour tortillas.
1. Cube the chicken into very small bite-sized pieces. Add it to a large bowl with all marinade ingredients: cumin, chili powder, smoked paprika, garlic powder, salt, olive oil, minced garlic, lime juice, and adobo sauce. Mix well and marinate for as long as your patience can handle.
2. Heat 3 tbsp olive oil in a large pan over medium high. Add the marinated chicken and sauté for about 10 minutes, stirring every minute so all sides get crispy and golden. Cook until fully done with some charred edges.
3. Make the aioli by combining all aioli ingredients in a bowl. Stir until smooth, adding a splash of water if you want it thinner.
4. In a clean pan over low heat, add a little neutral oil. Place a tortilla down, sprinkle on a layer of shredded cheese, and add a scoop of the crispy chicken. Let the bottom turn golden (1 to 2 minutes), then fold the tortilla into a taco. Flip a couple of times until both sides are crispy and the cheese is melted.
5. Open your tacos (prepare for an elite-level cheese pull), then fill with Green Mountain Gringo Salsa and a drizzle of the aioli. Close it up and dig in immediately.
