Chipotle Chicken & Sweet Potato Tacos with Avocado Crema

Instructions

1. 1Preheat your oven to about 205°C (200°C). Peel the 2 medium sweet potatoes and cut them into 1.27 cm cubes. In a bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the seasoned sweet potatoes in a single layer on a baking sheet and roast for 20-25 minutes, or until they are tender when poked with a fork.
2. 2While the sweet potatoes are roasting, prepare the chicken marinade. In a medium bowl, combine the 2 tablespoons of chipotle peppers in adobo sauce, 3 cloves of minced garlic, 3 tablespoons of lime juice, 1 teaspoon of cumin, 1 teaspoon of chili powder, and the remaining 1/2 teaspoon of salt. Add the about 680 g of chicken breasts to the bowl and coat them thoroughly with the marinade. Let the chicken marinate for at least 15 minutes.
3. 3Heat the remaining 1 tablespoon of olive oil in a 25.4 cm skillet over medium heat. Add the 1/2 medium onion, which has been diced, and cook until it softens, about 5 minutes. Add the marinated chicken breasts to the skillet and cook for 6-8 minutes per side, until the chicken is cooked through and reaches an internal temperature of 74°C.
4. 4Prepare the avocado crema. Place the 2 medium avocados, pitted and scooped out, into a blender. Add 3 tablespoons of lime juice and a splash of water (about 1-2 tablespoons) to the blender. Blend until the mixture is completely smooth and creamy. If it is too thick, add another tablespoon of water and blend again.
5. 5Warm the 12 corn tortillas. You can do this by heating them briefly in a dry skillet over medium heat for about 30 seconds per side, or by wrapping them in a damp paper towel and microwaving for 30-60 seconds. Once warm, fill each tortilla with the roasted sweet potatoes and cooked chicken. Drizzle the avocado crema over the filling and sprinkle with the 1/4 cup of chopped cilantro.

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