Chipotle Chicken Tacos

It's cold.  Again.  I miss SoCal.  We need a taco night.  So... What's for DINNER?!  Tonight: Chipotle Chicken Tacos.  Smoked and dried jalepeno peppers make these tacos special.  These chipotles come slightly pickled in a vinegar/seasoned marinade called adobo (known in Filipino AND Latin American cuisine) that is spicy and extremely flavorful.  The smoky, spicy chicken with the quick pickled cabbage, a sprinkle of sharp cheddar and a dab of quac?  A perfect combo! 

Chipotle Chicken Tacos
Ingredients:
2 Chicken Breasts cut into a fine diced
2 Chipotle peppers in adobo (one can, 2 peppers from the can, reserve the remaining peppers)
6 corn tortillas
1/4 head cabbage, sliced thinly
1/4 cup grated cheddar cheese (optional)
2 avocados
2 tomatoes diced
sour cream (healthy swap - non-fat greek yogurt!)
couple splashes lime juice + couple wedges for spritzing
Splash of chicken broth
salt
pep
olive oil

Chipotle Chicken:
Whiz up chipotle peppers in adobo sauce in cuisinart, add a splash or two of water if you need more liquid to get it going.  Mix pepper paste with chopped chicken.  Heat non-stick skillet over high heat.  Dribble a few drops of olive oil into pan and spread chicken evenly in skillet.  Brown chicken until fully cooked, 8 minutes.  Deglaze with a splash of chicken broth.  Keep warm on low.

Cabbage:
Put the shredded cabbage in a bowl, toss with a splash of olive oil, a splash of lime juice and salt and pepper to taste.  Set aside in the fridge to marry.

Quac:
Mix up your two avocados with the juice of half of a lime, a squirt of the tapatillo and salt and pepper to taste.   OR pick up the Costco quac in their deli section, it's awesome.

Tortillas:
Pre-heat oven to 400 degrees.  Pop the tortillas onto a sheet of foil and fold into a packet with the tortillas flat.  Pop them into the oven for 5-10 minutes.

Cut the remaining 1/2 a lime into wedges to squirt on top of the tacos.  Line up all ingredients assembly style and start your taco party!