ingredients
1 pound chicken breast sliced into ½-inch-wide strips
2 chipotle peppers in adobo, minced, plus 2 teaspoons sauce from the can
2 garlic cloves, grated
2 Tbsp lime juice
2 Tbsp olive oil
2 tablespoon olive oil
Kosher salt
Black pepper
3/4 cup siggi’s 0% plain skyr
1/2 tsp lime zest
1 small red bell pepper, sliced
1 small green bell pepper, sliced
1 small red onion, sliced
2 tsp chopped cilantro, plus more for serving
1 cup shredded green cabbage
1 avocado, sliced
8 corn tortillas, warmed
Heat the broiler on high.
In a medium bowl, toss the chicken with half each of the chipotle pepper and garlic, 1 tablespoon lime juice, half the olive oil, ¾ teaspoon salt, and ¼ teaspoon black pepper. Set aside.
In a small bowl, stir together the yogurt, lime zest, remaining lime juice and garlic, and the adobo sauce with 2 tablespoons cool water. Season with salt and pepper. Set aside to let the flavors meld.
Line a baking sheet with foil. Toss the red and green peppers and onions, along with the oil, and ½ teaspoon salt and ¼ teaspoon pepper. Broil, stirring once, until charred in spots, about 8 minutes total. Place in a bowl and cover lightly with foil. Reserve the pan.
Add the chicken to the pan in an even layer. Broil, turning halfway, until cooked through, about 6 to 8minutes. Evenly divide the chicken and peppers and onions among the tortillas. Top with cabbage, avocado, and cilantro, and drizzle with chipotle cream. Serve immediately.