Crispy Honey Chipotle Chicken Tacos

From a reel by Poggiolieats — watch the original

Ingredients

• 1 1/2 lb chicken breast, finely chopped
• 1 can chipotle peppers in adobo, sauce only
• 1/3 cup honey
• Juice of 3 limes
• 1/3 cup fresh cilantro, chopped
• 1 1/2 tsp garlic powder
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1–2 tbsp olive oil, for cooking
• Small flour tortillas
• Shredded Oaxaca cheese
• Olive oil, for crisping
• Pico de gallo
• Hot lime crema, for dipping

Instructions

1. Combine the chopped chicken, adobo sauce, honey, lime juice, cilantro, garlic powder, cumin, salt, and pepper in a bowl.
2. Mix the ingredients until the chicken is well coated and marinate for 1 to 2 hours.
3. Heat olive oil in a pan over medium-high heat, then cook the chicken until it is fully cooked and has caramelized, charred edges.
4. Heat a small amount of olive oil in a separate pan and place a flour tortilla in it.
5. Top the tortilla with Oaxaca cheese and a portion of the cooked chicken, then fold it over.
6. Fry the folded tortilla on both sides until the exterior is golden brown and the cheese has melted.
7. Gently open the tacos to insert pico de gallo, then serve with hot lime crema for dipping.