Chipotle chicken salad tacos with avocado, red-skin potatoes and romaine (Tacos de ensalada de pollo enchipotlado con aguacate, papas y lechuga orejona) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 200) by Rick Bayless and Deann Groen Bayless

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Notes about this recipe

  • Eat Your Books

    Can substitute oregano for Mexican oregano, and balsamic vinegar for apple cider vinegar. See recipe for variations.

  • Delys77 on May 30, 2013

    Pg. 200 Cook the potatoes for about 6 minutes and simmer the chicken breast for about 12 then let sit in the stock for about 20 minutes. Finally add 1 to 2 more chipotle and some green tabasco. The result is a very creamy yet healthy taco that is out of the ordinary and very easy to make.

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