Chipotle Chicken Tacos

Marinade:

2 whole chipotle peppers in adobo sauce

1/2 cup lemon juice

3 cloves garlic

1/4 cup olive oil

1 teaspoon salt and pepper (to taste)

Combine in food processor then pour over 2-3 chicken breasts, seal container and let marinate for 30 minutes or more. Overnight is what I like.

Grill chicken. I usually pound it down a little so it's not so fat.

After it's cooked, let sit a few minutes before you slice it into whatever size piece you like on chicken tacos. Serve on a tortilla with cheese, avocado, sour cream, pico de gallo, or whatever fixings you like!

Pico de gallo:

4 tomatoes, diced

1/2 small onion, diced

1/4 cup fresh cilantro, chopped

2 cloved garlic, chopped

juice of 1/2 lime

salt to taste