Honey Chipotle Chicken Tacos

Instructions

1. 1

   Thinly shred the cabbage and dice the tomato. Finely chop the canned chipotle pepper, including its measured adobo sauce, and mix with the honey, lime juice and 30 ml water in a small bowl. Use purchased ready-to-eat soft flour tortillas, approximately 20 cm across and 40 g each, for serving straight from the package.

2. 2

   Cut the raw boneless, skinless chicken breast into thin strips about 1 cm thick. Season with the garlic powder, cumin and salt.

3. 3

   Heat the oil in one deep 30 cm skillet over medium-high heat for 2 minutes. Add the chicken, spread it evenly across the pan and cook uncovered for 7 minutes, turning and stirring occasionally.

4. 4

   Reduce the heat to medium and add the honey-chipotle mixture. Cook uncovered for about 2 minutes, stirring, until the sauce coats the chicken without a watery pool. Check several of the thickest pieces with a food thermometer: they must reach 74°C/165°F. If needed, continue cooking until they reach that temperature.

5. 5

   Turn off the heat. Divide the chicken and its clinging sauce among the eight ready-to-eat tortillas, then add the cold cabbage, tomato and sour cream. Allow about 2 minutes for assembly and serve two generously filled tacos per person.