I had an addiction-creating taco experience in Breckenridge, CO a couple weeks ago. Maybe it’s because we’ve been overseas for so many years in a place where tacos were about as common as a snowy day. But these tacos were seriously good. Nothing fancy – just everything you want in a taco. A punchy citrus slaw, soft tortillas, perfect fillings – including sweet glazed chicken. And all in a dive bar with 30 beers on tap and a super cheap happy hour. We were in Breckenridge for a week and went to Oscar’s twice. Just for the tacos.
(Okay, okay, for the beer too.)
Oscar’s tacos have been floating around in my recipe-loving brain for weeks, along with a can of chipotles in adobo in my pantry that was begging to be used. Honey and chipotle are a natural fit – spicy and sweet and, as it turns out, make a perfect glaze for taco-destined chicken.
These little tacos come together super fast, perfect for a hot summer night. They may not be served at 9,600 feet, but they’ll definitely bring something special to any lower altitude dinner table.
- 3 Tbsp Honey
- 2 Tbsp Adobo Sauce (from a can of chipotles in adobo)
- 1 Chipotle Pepper (from a can of chipotles in adobo), minced
- ½ tsp Cumin
- 2 cloves Garlic, minced
- ¼ tsp Black Pepper
- 1 Tbsp Cooking Oil
- 1 lb Chicken Breast Tenders (or sliced chicken breast)
- 8 small (6-inch) Flour Tortillas (sub corn tortillas to make the recipe gluten-free)
- 1 Tbsp Honey
- 1 Tbsp Cooking Oil
- Juice from ½ a Lime
- ½ head Green Cabbage, thinly sliced
- 8 Radishes, cut into matchsticks
- ¼ cup Cilantro leaves
- ⅓ cup Plain Yogurt
- ⅓ cup Sour Cream (you can just use additional plain yogurt as a substitute for this if you prefer)
- 2 Tbsp Cilantro leaves
- 1 clove Garlic
- Juice from ½ a Lime
- 1 Jalapeño, seeds removed (unless you like spice, in which case - leave the seeds in)
- To make the sauce, combine the yogurt, sour cream, cilantro, garlic, lime juice and jalapeño in a blender or food processor. Blend until smooth. Season with salt. Refrigerate for up to 3 days.
- To make the marinade, whisk together the first six ingredients (through black pepper). Combine with chicken and refrigerate for at least 30 minutes and up to a day.
- To make the slaw, whisk together the honey, oil and lime juice. Toss with the cabbage, radishes and cilantro and season with salt and pepper.
- Place a large skillet over medium-high heat. Add the oil and, when it begins to shimmer, use tongs to remove the chicken pieces from the marinade and place them in the hot pan (be careful - the marinade will splatter when it his the hot pan). Heat the chicken, turning once, until nearly cooked through, about 6 minutes and then pour the remaining marinade into the pan. Continue cooking until the marinade is sticky and coats the chicken and the chicken is cooked through, 2 to 3 minutes more.
- Cover the tortillas with a slightly damp paper towel and microwave just until warm, about 15 seconds. Top the tortillas with slaw, chicken and drizzle with sauce to serve.
Molly and Clara say that tacos are okay and all, but they’d choose animal crackers any day. They’re also 15 months old – update coming this week!
Taco night is always my favorite! These sound delicious! And how cute are Molly and Clara :)
Ashley recently posted..Fresh Corn and Tomato Open-Faced Sandwich
Me too – I love love taco night!
These chicken tacos look delicious! I do love the combo of honey and chipotle. Your pictures look amazing and I can’t wait to try out this recipe!
Coley @ Coley Cooks recently posted..Thai Cucumber Salad (Video!)
It’s been a while since I last made tacos but after seeing this recipe I definitely will be making them for dinner this week. Looks amazing..
Thalia @ butter and brioche recently posted..Sea Salt Caramel Truffle Brioche Doughnuts
You totally got me with honey and chipotle. I love sweet and spicy flavours and this sounds amazing!
Kristen @ The Endless Meal recently posted..August’s Blog Income Report