1 Tbsp EVOO
1 Tbsp water
2 chipotle peppers in adobo
1 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp oregano
1/4 tsp black pepper
Tacos:
1/2 head butter lettuce (you could use this as a wrap instead of tortilla), washed
6 flour tortillas
1 mango, cut into thin strips
1/2 red onion, thinly sliced
1/2 orange bell pepper, thinly sliced
1 avocado, thinly sliced
Juice of 1 lime
1/2-1 tsp dried cilantro
Salt and pepper, to taste
Put the ingredients for the marinade in a food processor and blend until smooth. Coat teh chicken thighs in marinade and refrigerate for 1-4 hours. After marinating, bake chicken at 350 degrees for about 20-25 minutes, or until internal temp of chicken reaches 170-180 degrees. Let chicken rest for 10 minutes. Meanwhile, combine mango, red onion, bell pepper, avocado, cilantro and lime juice in a bowl and toss to combine. Season with salt and pepper. After chicken has rested, shred chicken with 2 forks. Assemble tacos with chicken, lettuce and fruit mix.
Serves 3

