2eachchipotle peppers, in adobo sauce, chop peppers finely
2eachchicken breast, lightly pounded
Radish sprout mix
½bunchcilantro, rough chop
Pound chicken into thin pieces, mix marinade ingredients and add to chicken and marinate overnight.
Cook chicken over a grill or in the oven until fully cooked, or reaches an internal temperature of 165 degrees.
Pull chicken from heat and let meat rest.
Mix together the radish mix in a small bowl and set aside.
When ready to assemble tacos, warm up tortillas in a small skillet until softened. In the tortilla, place a small amount of meat, top with queso fresco, salsa, sour cream and radish mix. Squeeze lime over taco and enjoy.
*If radish sprouts aren’t available, feel free to use cabbage. You’ll only need to use about a ¼ of a cabbage and be sure to cut the cabbage small to fit into the tacos.