Chipotle Grilled Chicken Tacos

tastykitchen.com

Megancurtis

I love this marinade for chicken tacos, but make a corn salsa instead of the slaw.

subheading: FOR THE CHICKEN TACOS:

¼ cups Olive Oil

2 whole Limes, Juiced

4 whole Chipotle Chiles In Adobo Sauce, Minced

2 Tablespoons Adobo Sauce From Can Of Chipotle Chiles

1 Tablespoon Honey

2 cloves Garlic, Minced

2 Tablespoons Minced Cilantro

½ teaspoons Kosher Salt

¼ teaspoons Black Pepper

1-½ pound To 2 Pounds Boneless Skinless Chicken Breasts

12 whole Corn Tortillas

subheading: FOR THE PINEAPPLE SLAW:

1 can (20 Oz. Size) Pineapple Rings, Juice Reserved

⅓ cups Pineapple Juice (reserved From Can)

½ cups Mayonnaise (or Plain Yogurt)

6 cloves Garlic, Minced

⅓ cups Cilantro, Chopped

1 teaspoon Kosher Salt

1 bunch Green Onions, Sliced

⅓ cups Red Onion, Finely Diced

1 bag (16 Oz. Size) Coleslaw Mix

Directions at tastykitchen.com

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