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+ servings
Chopped chicken tacos in flour tortillas. Two on a plate with cabbage and crema.

Chopped Chicken Tacos Árebas with a Sweet & Smoky Twist

A Middle East meets Latin America chopped chicken taco using a sweet and smoky marinade, grilled chicken, then chopped. Piled into a flour tortilla, topped with cabbage and a lime yogurt crema.
5 from 2 votes
Prep Time 10 mins
Cook Time 10 mins
marinade time 30 mins
Total Time 50 mins
Course Main Course
Cuisine American, Mexican, Middle Eastern
Servings 6
Calories 398 kcal

Ingredients
  

Chicken Marinade

  • 2 lb chicken breast patted dry
  • ½ can Solo Apricot Filling 1 cup
  • 1 can chipotle peppers in adobo roughly chopped
  • 2 teaspoon garlic, chopped about 3 large cloves
  • ½ cup diced onion about ½ a medium onion
  • 3 tablespoon lime juice, freshly squeezed
  • 2 teaspoon cumin
  • 1 tsp oregano
  • 1 teaspoon salt
  • water to thin if desired

Yogurt Crema

  • ½ cup plain greek yogurt, or crema, or sour cream
  • 2 tbsp lime juice, freshly squeezed
  • 2 tablespoon cilantro, minced
  • ½ teaspoon sugar
  • salt & pepper to taste (if desired)

Taco Ingredients

  • 1 pack flour tortillas street taco size, mini, or small
  • 3 cups cabbage, sliced thinly or shredded
  • 2 avocados, chopped
  • ½ cup cilantro, chopped
  • 1 cup queso fresco, crumbled cheese

Instructions
 

  • Trim fat and pat dry the chicken breasts. If desired, slice in half lengthwise so they'll cook faster.
    Transfer to a bowl or a large heavy-duty plastic bag.

Chicken Marinade

  • Combine remaining marinade ingredients and mix thoroughly.
    Reserve ½ C that can be added to the cooked chopped chicken mixture at the end. Set aside.
    Pour the marinade over the raw chicken, mix to incorporate, and coat the chicken. Allow to rest 30 minutes or up to overnight.

Yogurt Crema

  • In a small bowl, jelly jar, or squeeze bottle combine the yogurt (or sour cream or crema) with the lime juice, minced cilantro, and sugar. Mix thoroughly. Taste for seasoning, adding a little salt & pepper if desired.
    Refrigerate until needed. Can be made in advance.

Cook the chicken

  • Grill, broil, or pan sear the chicken until thoroughly cooked and there are some charred or seared areas that will add additional flavor.
    Transfer to a cutting board and allow to cool slightly. Chop into ½ inch dice and place in a bowl.
    Add a few spoonfuls of the reserved marinade to thoroughly coat the chicken. How much you use will depend on how saucy you want your mixture.

Prepare other taco ingredients

  • Thinly slice the cabbage.
    Chop the avocado.
    Crumble the queso fresco.
    Warm flour tortillas.

Assemble

  • Add some chicken filling into a warm flour tortilla, lay in cabbage, chopped avocado, crumbled queso fresco, then squeeze or spoon on the yogurt crema. Top with a few cilantro leaves if desired.

Nutrition

Calories: 398kcalCarbohydrates: 18gProtein: 39gFat: 19gSaturated Fat: 5gCholesterol: 113mgSodium: 1156mgPotassium: 1042mgFiber: 9gSugar: 6gVitamin A: 2029IUVitamin C: 26mgCalcium: 183mgIron: 2mg
Keyword apricot, chicken, chipotle, grilled, tacos
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