“LA street tacos with chicken and adobo // I’m so happy to have partnered with @onanafoods to make my absolute favorite at home tacos with a healthier, transparent twist - Plantain Tortillas! I make these for friends, get togethers, parties and I've actually made them for my last two Christmas Eve dinners, as well. It’s my absolute favorite thing to make for friends in from LA or the PNW because they taste just like my fave taco truck tacos 🧡

@onanafoods is a female owned company (👏🏻) based in Colorado with just a few clean ingredients. I’m so happy to have had the opportunity to work with them. Check out my stories for more!

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Organic shredded chicken

Chipotles in adobo

Organic garlic

Dried oregano

Organic cilantro

Organic white onion

Organic radishes

Feta cheese or

Mexican cortija cheese

Organic avocados and lime

Salt and pepper

Olive oil

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Boil chicken breasts (and/or boneless chicken thighs) in salted water until internal temperature reaches 165 degrees. Shred chicken and set aside. Heat oil, diced onions, and 1 chopped clove of garlic in a ceramic pan for 2 minutes on medium high heat, add shredded chicken and about 3 tbsp chipotle adobo sauce (be careful how many actual peppers you use! So spicy.) Add 1/2 tbsp of dried oregano, salt and pepper, and combine well (3-5 minutes). Set aside the pan.

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Mix 1 diced white onion and 1 cup of chopped fresh cilantro in a bowl and set aside. Make your fave guacamole and set aside (mine is saved in my stories!). Slice radishes and crumble feta (sheep’s milk is my fave, obviously) or cotija cheese and set aside.

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Heat 1 tsp of oil in a small pan and add tortillas one at a time, flipping until warmed through and slightly crispy. About 2 minutes each. .

Assemble tacos and enjoy! My order of things - tortillas, adobo chicken, guacamole, onions and cilantro, feta cheese, radishes.

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I’m not exaggerating when I say these are the best tacos I've had outside of taco trucks. They’re THE 👏🏻 BEST. 👏🏻”

— https://www.instagram.com/p/b7typejjtvx/?igshid=kvel2vtqw6yx

RECIPE

Made by @alexandrakkelly

INGREDIENTS

• ONANA TORTILLAS
• 1/2 CUP SHREDDED CHICKEN. FOR A VEGETARIAN OPTION, USE PLANT-BASED CHICKEN STRIPS.
• CHIPOTLES IN ADOBE
• 1 CLOVE GARLIC, OR 1 TEASPOON GARLIC POWDER
• 1 TEASPOON DRIED OREGANO 
• CILANTRO
• 1/4 OF AN ONION, CUBED
• 1 RADISH, SLICED
• 2 TABLESPOONS FETA CHEESE OR MEXICAN COTIJA CHEESE
• 1/2 AVOCADO
• 1/2 LIME
• SALT AND PEPPER
• OIL OF CHOICE (WE RECOMMEND AVOCADO OR OLIVE OIL)

INSTRUCTIONS

1. See caption above.

2. Serve immediately and enjoy!