Grilled Chicken Chipotle Crema Tacos
Get your hands dirty with these bold and juicy grilled chicken tacos loaded with chipotle crema and crunchy slaw, all wrapped in our warm, fluffy Naan.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts (or thighs)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp chili powder
- Salt & pepper to taste
- Juice of ½ lime
Chipotle Crema
- ½ cup sour cream (or Greek yogurt)
- 1–2 chipotle peppers in adobo sauce (adjust to spice level)
- 1 tbsp adobo sauce
- 1 tsp honey
- Juice of ½ lime
- Pinch of salt
Slaw
- 1 cup finely shredded red cabbage
- 3–4 radishes, thinly sliced
- ½ avocado, diced
- 2 tbsp chopped cilantro
- 1 tbsp lime juice
- 1 tsp olive oil
- Salt to taste
Assembly
- 4 Panaji Original Full-Sized Naan
- Fresh cilantro (for garnish)
- Extra lime wedges
Instructions
- Marinate & Grill the Chicken: In a bowl, mix olive oil, paprika, cumin, garlic powder, chili powder, salt, pepper, and lime juice. Coat chicken with the marinade. Let sit for at least 15 minutes (or up to overnight). Grill on medium-high heat for 5–6 minutes per side, until cooked through and nicely charred. Rest 5 minutes, then slice thinly.
- Make the Chipotle: Crema Blend sour cream, chipotle peppers, adobo sauce, honey, lime juice, and salt until smooth. Adjust spice or sweetness to taste.
- Toss the Slaw: In a bowl, combine cabbage, radishes, avocado, cilantro, lime juice, olive oil, and salt.Toss gently to coat.
- Warm the Naan: Heat Panaji naan in a skillet or oven until warm and soft. Optionally, brush with a little butter or olive oil.
- Assemble the Tacos: Lay warm naan on a plate. Add a generous handful of cabbage slaw. Top with sliced grilled chicken. Drizzle with chipotle crema. Garnish with fresh cilantro and lime wedges.
