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Ingredients:
Chicken & Marinade:
13 oz can Chipotle in Adobo
1 lime, juiced
1 tsp salt
1 tsp black pepper
1 tsp honey
6 boneless, skinless chicken thighs
Mango Salsa:
1 container store bought pico or fresh salsa
1 mango, diced
Lime Crema:
2/3 C sour cream
1/2 lime, juiced
Pinch of salt
Other:
2 C shredded sharp cheddar
Corn tortillas
Any other toppings you love
How to:
Add chipotle in adobo, lime juice, honey, salt and pepper to a food processor and blend until smooth. Pour over chicken thighs and let marinate for at least an hour and as long as over night.
Dice 1 fresh mango and add it to your store bought pico/ fresh salsa & refrigerate until ready to use.
Lime Crèma: whisk together sour cream, lime and salt.
Bake your chicken thighs at 450 degrees for 20 minutes. Remove from oven and roughly chop.
Lay corn tortillas in your baking sheet and layer on chipotle chicken, shredded sharp cheddar and mango salsa. Bake at 450 for 10-15 minutes (fold over half way through baking to form your taco)
Top with lime crèma & extra mango salsa! Enjoy!!