When it comes to tacos I pretty much like them all…
But sometimes I just can’t make up my mind on whether to go soft or hard with my taco shells. When this happens, I do what I do best; I combine the two to make one.
OH YES, we are so going there. I’m talking double layer tacos! Not only are we using soft flour tortillas, but we’re also using a crunchy corn taco shell… I know, know! And I didn’t even get to the best part. In between the soft flour tortilla and the crunchy corn taco shell is a layer of guacamole! For real.
Basically, I created the most epic taco that gives you the best of both worlds, a little soft, and a little crunch with every single bite. It is perfection! Aside from the double shells, and the layer of guacamole, there’s also some really yummy grilled chipotle chicken going on inside these tacos. All topped off with a tomatillo peach salsa, and finished with a hefty sprinkle of cheddar cheese and cilantro. Yes, please!
Basically, these tacos are my perfect summertime dinner! Meaning that I’m totally making them again tonight. Just marinate the chicken before you head out for your Sunday activities, then spend 15 minutes when you return, and you’ll end up with a fun delicious meal that everyone will enjoy. I can’t think of anything more fun to grill than two layer guacamole and chipotle chicken tacos! What a great way to end a nice summer weekend. You with me or what?
Have a great Sunday guys! See ya tomorrow for the start of the last week in July…ahh, the last week of July?!? NOOO!! 🙁
Two Layer Guacamole and Chipotle Chicken Tacos.
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 cloves garlic minced or grated
- 2 in chipotle chili peppers adobo finley chopped
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- kosher salt + pepper
- 8 Old El Paso Flour Tortillas warmed
- 8 Old El Paso Hard Shell Tortillas warmed
- 1-2 cups guacamole
- 1 cup sharp shredded cheddar cheese
- 1/2 cup cotija cheese
- fresh cilantro and or microgreens for serving
- grilled corn kernels removed, for serving (optional)
Tomatillo Peach Salsa
- 2 tomatillos
- 2 peaches quartered
- 1 jalapeno seeded + chopped
- 1/4 cup fresh cilantro
- 1/4 cup fresh basil
- juice of 2 limes
- kosher salt to taste
In a large gallon size zip-top bag, combine the ingredients for the chicken and toss to combine. Seal and chill at least 1 hour or up to 12 hours.
Meanwhile, prepare the salsa.
Preheat the broiler to high.
Line a baking sheet with parchment. Add the peeled tomatillos and peaches. Place under the broiler for 3-5 minutes, turning once or twice or until the tomatillos are mostly charred all over. Remove from the oven and let cool slightly. Then add the charred tomatillos and peaches to a blender or food processor. To the blender, add the jalapeno, cilantro, basil, lime juice and salt. Blend until mostly smooth. Pour into a glass jar or serving bowl. Cover and store in the fridge until ready to serve. The sauce can be stored for at least a week in the fridge.
Set your grill, grill pan or skillet to medium-high heat.
Grill the chicken until lightly charred and cooked through, turning occasionally throughout cooking, about 10 to 12 minutes total. Transfer to a cutting board and allow to rest 5 minutes, then slice into thin strips against the grain or shred.
To assemble, spread a little guacamole on a warmed flour tortilla and wrap around the hard taco shell. Add the chicken, peach salsa and cheese. Garnish with fresh corn, cilantro and microgreens. EAT!
Guess we better live up these summer days as best we can…tacos for the win!