Taco night, but make it sweet, savory, and oh-so-easy to make. In just 30 minutes, you’ll have a chef-worthy taco night the whole family will love. Our zero-calorie Brown Sugar Substitute is the perfect complement to smoky adobo, creating a truly delicious and well-rounded dish. It's beginning to look a lot like tacos!

By Lauren of @brightmomentco

Prep 10m

Cook 20m

Total 30m

Serve 4

Ingredients

Chicken Tacos Ingredients:

· 1 tablespoon olive oil

· 1 lb chicken (about 2 skinless and boneless chicken breasts)

· 1 teaspoon chili powder

· 1 teaspoon ground cumin

· 1 teaspoon smoked paprika

· 1 tablespoon Purecane™ Brown Sweetener

· 1 teaspoon salt

· ½ teaspoon black pepper

· 2 chipotle peppers in adobo (chopped)

· 2 tablespoons adobo sauce (from the chipotle peppers)

· Juice of 2 limes

Serving Ingredients:

· Corn tortillas (warmed)

· Guacamole

· Pico de gallo (homemade or store-bought)

· Pickled red onions

· Jalapenos

· Lime Wedges

Directions

Preheat the oven to 425°F.
In a small bowl, mix the spices (chili powder, ground cumin, smoked paprika, Purecane™ Brown Sweetener, salt, and black pepper). Set aside.
In another bowl, mix the chopped chipotle peppers, adobo sauce, and lime juice. Set aside.
Season the chicken breasts well with the homemade seasoning mix.
Add olive oil to a large oven-safe skillet over medium-high heat. Add the seasoned chicken into the hot skillet to pan sear for 2 to 3 minutes on each side, or until browned.
Transfer the skillet to roast in the oven for 15 to 20 minutes, or until fully cooked with internal temperatures of 165°F.
Let the chicken cool for at least 5 minutes before shredding into thick pieces with a fork. Toss with the adobo sauce mixture, then place back in the oven for 2 to 3 minutes.
Serve with the warmed tortillas, guacamole, pico de gallo, and lime wedges. Other toppings to include are jalapenos and pickled red onions.
Enjoy warm!