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Grilled Chicken Tacos with Chipotle Mayo
This is a great recipe to use up leftover veggies! The sauce, using Real Mayonnaise and chipotle chilis brings this recipe over the top!
NUTRITIONAL FACTS
Servings5
- Value
Amount Per Serving | Value |
---|---|
Energy (kcal) | 420.0 |
Protein (g) | 24.0 g |
Total Carbohydrates (g) | 22.0 g |
Sugar (g) | 5.0 g |
Calcium (mg) | 15.0 mg |
Fibre (g) | 3.0 g |
Sodium (mg) | 270.0 mg |
Fat (g) | 26.0 g |
Saturated Fat (g) | 4.0 g |
Trans Fat (g) | 0.0 g |
Cholesterol (mg) | 75.0 mg |
Iron (mg) | 1.0 mg |
Potassium (mg) | 428.0 mg |
Vitamin B12 | |
Vitamin D (mcg) | 0.0 mcg |
-
5 People
Servings
-
10 Mins
Prep Time
-
12 Mins
Cooking Time
-
22 Mins
Ready In
Ingredients
- 1/2 cup PLUS 2 Tbsp. Hellmann’s® or Best Foods® Real Mayonnaise
- 2 Tbsp. chopped chipotle chile in adobo sauce
- 1 tsp. lime juice
- 1/2 tsp. chili powder
- 1 Tbsp. vegetable oil
- 1 large red bell pepper, sliced
- 1 large red onion, sliced
- 3 Tbsp. chopped fresh cilantro leaves
- 1 lb. boneless, skinless chicken breasts
- 10 corn tortillas, warmed
Made With
Directions
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MIX 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise and next 3 ingredients in bowl; set aside.
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HEAT oil in large nonstick skillet over medium heat and cook peppers and onions, stirring occasionally, until golden and tender, about 12 minutes. Remove from heat; stir in cilantro and set aside.
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BRUSH remaining 2 Tbsp. Mayonnaise on chicken.
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GRILL chicken turning once, about 10 minutes, until chicken in thoroughly cooked. Remove from grill and slice.
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SERVE sliced chicken and vegetables in warm tortillas; top with chipotle-mayonnaise mixture.
Chef's Tip
Tip: Have leftover veggies lurking in the frig? Toss them in with the cooked peppers and onions to reheat.
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