Happy Taco Tuesday, Everyone!
I’m excited to announce that I’ve partnered with Bolthouse Farms to bring you a GIVEAWAY to make your Taco Tuesday even happier! One lucky winner will receive a free package with three flavors of MAIO’s Yogurt Spread and Dressing! To enter, simply 1. LIKE my taco image on Instagram AND 2. SIGN UP for my mailing list to the right of the blog ---> to get my recipes straight to your inbox!
These Spicy Chicken MAIO tacos are super, uber good. MAIO’s chipotle spread definitely added that extra touch because it’s so delicious and satisfying.
But there’s one other thing that I love about it as a dietitian: it has 20 calories per tablespoon vs. mayonnaise’s 57. How is that for awesome!
MAIO’s product is currently sold in Northern California’s Safeway stores. So if you live in Northern California like I do, you’re one lucky duck! Whether or not you’re in Northern California, be sure to sign up for my mailing list to enter to win this delicious giveaway!
Note: this giveaway IS sponsored (MAIO sent me free product!) and is in no way associated with Instagram or Square Space.
Spicy Chicken Tacos with MAIO
Time: 35 Minutes
Serves 4 (8-10 Tacos)
1.5 lbs boneless, skinless chicken thighs, cut into ½ inch pieces
2 chipotle chilies from 1 (7 oz can), sauce reserved
2 tbsp MAIO yogurt spread and dressing
1 tsp fresh oregano
1 tbsp extra-virgin olive oil
2 tsp cumin
Kosher salt and freshly ground black pepper to taste
1 pint cherry tomatoes, quartered
1 small red onion, finely chopped
2 medium jalapeños, finely chopped
1/3 cup fresh cilantro, chopped
Juice of 1 lime
Canola oil, for frying
8-10 corn tortillas tortillas
1 avocado, cut into ½ inch cubes
8 green onions, sliced thin
4 oz queso fresco, crumbled
MAIO yogurt spread and dressing
Fresh cilantro, chopped 1 lime, cut into wedges
Adjust oven rack to the top position. Preheat broiler.
In a large mixing bowl, add chicken, minced chipotle chilies, 2 tbsp reserved chipotle sauce, MAIO spread, oregano, 1 tbsp olive oil, and cumin. Season with salt and pepper and stir to combine. Let marinate for 15-20 minutes.
Meanwhile, prepare salsa by combining tomatoes, red onions, jalapeños, cilantro, 1 tsp reserved chipotle chili sauce, and lime juice in a bowl. Season with kosher salt and pepper to taste.
Add marinated chicken to a foil-lined baking sheet. Broil for 6 minutes on each side until browned and crisp. Transfer to a plate and keep warm.
Meanwhile, heat enough canola oil to line the bottom of a small skillet and heat over medium heat. Add one tortilla at a time, and fry on each side, flipping with tongs, about 20-30 seconds, until crisp. Transfer to a paper towel-lined plate, separating each tortilla with a paper towel to blot out excess oil. Keep warm.
To build the tacos, add the chicken to the center of each tortilla. Top chicken with salsa, avocado, green onions, queso fresco, MAIO dressing, and cilantro. Serve with lime wedges on the side.