Sweet Chipotle Tacos

As I am sitting here reveling in tasty tacos (I had one of these tacos for lunch... mmmm), a car alarm is going off.  I wouldn't mind so much except that this car alarm has gone off every 3 to 5 minutes for the past three hours, and I am feeling a little grouchy. Good thing I am talking about something I love so much.

Ah, tacos, you beautiful food!  There isn't much that is more satisfying than a good taco.  And this, is a good taco.  The slightly sweet, with a hint of spicy meat, filling quinoa, beautiful greens, beans and a homemade ranch all wrapped up in a soft tortilla.  Seriously a winner.  

Sweet Chipotle Tacos:

adapted from How Sweet It Is

Chipotle Chicken: 

2 or 3 large boneless, skinless chicken breasts

1/4 tsp salt

1/4 tsp pepper

1/4 cup olive oil

1 1/2 tsp chipotle powder

2 1/2 Tbs honey

1 Tbs dijon mustard

1 tsp stone ground mustard

2 Tbs chopped cilantro

2 tsp minced garlic

Chop the chicken into strips, and cut those strips in half.  Put in a large ziploc bag, or tupperware.  Combine salt, pepper, oil, chipotle powder, honey, mustards, cilantro and garlic in a small jar and shake to combine.  Pour over the chicken and let marinade for 2 - 4 hours or overnight.  Cook in a frying pan over medium high heat until the chicken is cooked through and beginning to brown.   

Toppings: 

1 can of black beans, drained and rinsed

1 cup of cooked quinoa

3 cups of mixed baby lettuce (or greens of your choice)

homemade ranch

homemade tortillas

If you have questions or comments, I would love to hear them at measureandwhisk[at]gmail[dot]com!