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Easy and Healthy Chicken and Huitlacoche Tacos with Poblano Crema

Author Paula Bendfeldt-Diaz

Ingredients

  • 2 cups cooked chicken cut into small squares
  • 1 jar or one can of huitlacoche you can find it in Mexican or Latino convenience stores
  • 1/4 cup finely chopped onion
  • 1/4 cup chopped orange and yellow sweet peppers
  • 1/2 teaspoon finely chopped garlic
  • 1 tablespoon olive oil
  • 1 ripe Hass avocado
  • 1 cup Greek yogurt
  • 1 ancho chili rehidretad (you can also use 2 tablespoons of chipotle in adobo sauce)
  • 8 corn tortillas
  • fresh cilantro
  • salt and pepper to taste

Instructions

  1. Heat oil on medium heat. Add onion and garlic and saute until onion is translucent.

  2. Add huitlacoche and salt and pepper to taste. Saute for two or three minutes on medium high heat moving constantly.
  3. Remove huitlacoche mixture from heat.

  4. Heat the chicken, you can just heat in the microwave. 

  5. While the chicken is heating combine the yogurt and the re-hydrated chili in a blender until well combined.
  6. Wrap tortillas in a paper towel and heat in microwave for 45 seconds.
  7. Assemble the tacos. Put some huitlacoche in each tortilla, add chicken, sweet pepper on slice of avocado and top with the ancho crema and fresh cilantro.