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Two Layer Guacamole and Chipotle Chicken Tacos | halfbakedharvest.com @hbharvest
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4.34 from 9 votes

Two Layer Guacamole and Chipotle Chicken 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.
Prep Time10 mins
Cook Time15 mins
Rest/Refrugerate1 hr 5 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: bbq chicken, chipotle, guacamole, tacos
Servings: 4 Servings
Calories: 877kcal
Author: halfbakedharvest

Ingredients

Chicken

  • 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 and pepper

For Serving

  • 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

Instructions

  • 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!

Notes

*If preferred, you can bake your chicken at 350 degrees F. for 25-30 minutes or until cooked through. *to make a quick guacamole, mash together 3 avocados with 1 seeded + diced jalapeno, 1/4 cup chopped cilantro, juice of 1 lime and a pinch of salt.

Nutrition

Calories: 877kcal | Carbohydrates: 76g | Protein: 56g | Fat: 40g | Saturated Fat: 13g | Cholesterol: 155mg | Sodium: 1207mg | Potassium: 1405mg | Fiber: 10g | Sugar: 16g | Vitamin A: 1550IU | Vitamin C: 24.9mg | Calcium: 436mg | Iron: 4.9mg