Serves 4


2 chipotles in adobo, finely chopped
½ cup mayonnaise
½ cup sour cream
1 tsp. lime juice
⅛ tsp. kosher salt
⅛ tsp. ground black pepper

1 Tbsp. ground cumin
1 Tbsp. kosher salt
1 tsp. dried thyme
¼ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. paprika
¼ tsp. ground black pepper
2 garlic cloves, finely chopped
¼ cup olive oil
2 tsp. lime juice
2 boneless, skinless chicken breasts (about 8 ounces each)
16 corn tortillas, warmed
4 large radishes, cut into matchsticks
¼ cup cilantro leaves, chopped
2 large limes, cut into wedges


Active time: 20 minutes
Total time: 30 minutes

To make sauce: In a medium bowl, combine all ingredients.

To make tacos: Preheat a grill to medium-high heat. In a large bowl, combine cumin, salt, thyme, garlic powder, onion powder, paprika, pepper, garlic, olive oil and lime juice. Add chicken; toss to coat. Grill chicken, turning once, until cooked through, about 8 minutes per side. Transfer to a bowl, let rest a few minutes and cut into bite-size pieces.

For each taco, stack 2 tortillas, add chicken, drizzle with sauce, and top with radishes and cilantro to taste. Serve with lime wedges.


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