Summer Taco Board

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Adobo Grilled Chicken, recipe follows

Grilled Halloumi, recipe follows

Watermelon Relish, recipe follows

Quartered grape tomatoes

Diced white onion

Cilantro leaves

Shredded purple cabbage

Grilled pineapple

Creamy Chipotle Sauce, recipe follows

Guacamole

Ryan’s Pickled Onions, recipe follows

Sliced jalapeños

Sliced Fresno chiles

Cotija

Flour tortillas

Corn tortillas

subheading: Adobo Grilled Chicken:

½ cup olive oil

½ cup fresh lime juice

1 chipotle chile in adobo, chopped

2 tablespoons adobo sauce (from the can of chipotles)

1 tablespoon garlic paste

2 pounds boneless skinless chicken thighs

Salt and freshly ground black pepper

subheading: Grilled Halloumi:

8 ounces halloumi cheese, sliced ¼- to ⅓-inch thick

Olive oil, for drizzling

Freshly ground black pepper

subheading: Watermelon Relish:

1 cup diced watermelon

1 tablespoon minced fresh basil

1 tablespoon minced fresh mint

½ shallot, minced

Kosher salt and freshly ground black pepper

subheading: Creamy Chipotle Sauce:

1 cup mayonnaise

2 tablespoons chopped fresh cilantro

1 tablespoon honey

2 canned chipotle chiles in adobo

Juice of 1 lime

Pinch kosher salt

subheading: Ryan’s Pickled Onions:

1 red onion, thinly sliced

¼ cup white vinegar

¼ cup apple cider

2 tablespoons sugar

2 teaspoons kosher salt

1 tablespoon peppercorns

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