Once I had my Corn Esquites Salad ready I decided to try it out in tacos. I settled on using a whole oven roasted chicken because the meat is tender and shreds easily so its perfect for tacos. I was thinking about which spices I wanted to use to season the chicken and I thought chipotle and lime would work well with the corn salad. I settled on a simple dry rub of chipotle pepper, smoked paprika, cumin, allspice and oregano. While the chicken was roasting the kitchen started to smell heavenly and I couldn’t wait to try them out! The tacos were really tasty and easy to put together. The smoky flavor of the chipotle and the tangy lime juice were a great combination. The recipe makes 12 tacos, or enough for two people for two dinners (3 tacos each).
Chipotle-Lime Roasted Chicken Tacos
(makes 12 tacos)
- 1 4 1/2 lb. whole chicken
- 2 tbsp olive oil
- 2 tsp paprika
- 1 tsp smoked paprika
- 2 1/2 tsp ground chipotle pepper
- 1 tbsp cumin
- 1/2 tsp allspice
- 2 tbsp oregano leaf
- 1 tbsp honey
- 1 lime, juice and zest
- 3 or 4 garlic cloves, minced
- 1 cup water
- salt and pepper to taste
- 1 batch corn esquites salad
- 12 corn taco shells, warmed
- lime juice, for garnish
- handful cilantro, chopped
- cotija cheese, crumbled for garnish
- In a shallow glass pan, rub the chicken with olive oil, salt, and pepper. Make 2 one inch incisions along the middle of the skin on the breast.
- In a bowl, mix the dry spices together.
- Coat the chicken in the spice mixture and rub the spices underneath the skin on the breast meat.
- Add the honey, garlic, lime juice, and lime zest evenly onto the chicken.
- Pour the water onto the bottom of the pan and cover with foil.
- Bake in a preheated 375F oven for 90 minutes, or until an internal thermometer reads 165F.
- After cooking, let the meat rest for 5 minutes before shredding.
- In a bowl, shred the meat and pour a little of the juice from the pan into the bowl.
- Add a handful of the meat to the taco shells along with a spoon of the corn salad. Top with cilantro, lime juice and cotija cheese.