Smoky Adobo Chicken Tacos

Smoky Adobo Chicken Tacos

with Mango Slaw & Lime Crema

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Chipotle adobo sauce makes the perfect one-ingredient marinade - especially if you love deep, smoky flavours. Cool lime crema, creamy avocado, and tangy mango slaw help to balance out the heat in these irresistible tacos.

Tags:Nut freeSpicyGluten free

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit

Red Onion

1 unit


1 unit


7 g


1 unit

Sour Cream


340 g

Chicken Breasts

1 tbsp

Chipotles in Adobo

1 unit


6 unit

Corn Tortillas

Not included in your delivery





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Instructionsarrow up iconarrow up icon
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Prep: Wash and dry all produce. Chop the cilantro. Zest and halve the lime. Cut a small piece off the larger end of the mango. Stand it on your cutting board. Avoiding the flat pit running down the centre of the mango, cut ‘cheeks’ off around the pit. Remove the meat with a spoon and cut into thin strips.


Make the lime crema: In a small bowl, combine the sour cream, lime zest and juice of half the lime. Season with salt and pepper.


Make the mango slaw: In a medium bowl, toss together the mango, red onion, cilantro and juice of the remaining lime.


Butterfly the chicken breasts: With one hand on top of the breast, carefully slice into the breast parallel to your hand. Stop before cutting all the way through. Then, open it up like a book and season with salt and pepper on both sides.


Rub or brush both sides of the butterflied chicken with 1 to 3 tsp of adobo sauce. Careful, it's very spicy! Brush on less if you prefer less heat.


Cook the chicken: Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken and cook 5-7 minutes per side, until slightly charred and cooked through. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)


Meanwhile, wrap the tortillas in a damp paper towel and microwave on high for 30 seconds. Halve, pit and scoop out the avocado flesh into a small bowl. Mash with a fork.


Finish and serve: Thinly slice the chicken. Spread the avocado onto the tortillas and top with the chicken, mango slaw and lime crema. Serve the tacos with the remaining mango slaw to the side. Enjoy!


Serve the tacos with the remaining mango slaw to the side. Enjoy!