Meet your new favorite taco—basically Chipotle’s cooler, pasture raised cousin. These smoky, spicy, sweet tacos start with tender chipotle honey–marinated chicken, made with 1915 Farm pasture raised chicken breasts or thighs. We pile it high on warm tortillas, then top things off with a bright mango salsa that cools the heat and brings everything into juicy, golden harmony. It’s the kind of taco that makes you forget takeout ever existed. 

INGREDIENTS

For the Chicken Marinade – 

• 1-2 Lbs. 1915 Farm Chicken Breast or Chicken Thighs
• 2-3 chipotle peppers in adobo sauce
• 3 garlic cloves, peeled & roughly chopped
• 1 tsp oregano
• 1 tsp cumin
• 1 tsp smoked paprika
• Juice of 1 lime
• 2 tsp kosher salt
• 1/4 cup avocado or olive oil
• Kosher salt, to taste

For the Chipotle Honey Sauce –

• 2 chipotle peppers in adobo sauce
• 1/4 cup honey
• Juice of 1 lime
• 1 tsp smoked paprika
• Pinch of kosher salt

For the Mango Salsa – 

• 1 small red onion, finely minced 
• 1 large jalapeño, minced (seed the jalapeño to reduce heat, or if you like it very spicy, use a serrano pepper)
• Handful of cilantro, minced
• 2 ripe mangos, finely diced (or 1 very large mango)
• 2 limes, juiced
• Sprinkle of ancho chili powder
• Pinch of kosher salt

To Serve –

• Warmed flour or corn taco sized tortillas
• Mango salsa, recipe above
• Lime wedges, for squeezing

INSTRUCTIONS

For the Marinade – Combine all ingredients for the marinade in a small blender and purée until smooth. If needed, add a splash of water to get everything going (if your lime doesn't yield much juice for example). 

Remove chicken from package and season with kosher salt on both sides. Place chicken in a container or gallon sized zip-top bag. Coat with marinade and chill for at least 30 minutes, ideally 1 hour (or up to 8 hours). 

For the Chipotle Honey Sauce – Add all ingredients for the sauce to a small blender and purée until combined. Transfer to a small jar and leave on the counter until ready to use (honey will harden in the fridge and we don't want that). 

For the Mango Salsa – Combine all ingredients for the salsa in a small bowl and mix well to combine. Chill for at least 30 minutes to let the flavors come together. 

Cook the Chicken – Heat an outdoor grill or indoor skillet to medium-high and cook chicken, flipping as needed, until internal temp reaches 160°F for chicken breasts or 170°F for chicken thighs. Let the chicken rest for 10 minutes (where the temperature will continue to rise about five degrees due to carryover cooking). Dice into small pieces and transfer to a medium bowl

Toss the Chicken with Sauce – To the cooked, diced chicken, add the honey chipotle sauce and toss until everything is coated nicely. Cover to keep warm until the moment you're ready to serve.

To Serve – Pile saucy honey chipotle chicken onto warmed tortillas, topping with sweet and spicy mango salsa. Serve with lime wedges alongside and enjoy!

P.S. If you love our delicious pasture raised chicken – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states). Each Grassroots Meat Club box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef ossobuco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!

Recipe adapted from @alexrioscooks