If you like the flavor combo of a little sweet and a little heat, these Blackberry Chipotle Chicken Tacos are for you. Blackberries and chipotle peppers may seem like unlikely friends, but trust me, they go together like white on rice. (And yes, Im doing back-to-back blackberry posts this week I love them, they are delicious, end of story!)
Mexican dishes, full of flavor and a little spice, are on constant rotation in our house. Enchiladas, quesadillas, and tacos grace our dinner table at least once a week.
My recent obsession for blackberries is what inspired this fun twist on traditional tacos. I love sweet and heat, and remembered once having a blackberry chipotle BBQ sauce that was absolutely divine. Doing my best to recreate that delicate balance of flavors, I spent one afternoon in the kitchen mixing, chopping, sauteing, blending, and taste testing until I had a sauce worthy of our dinner table.
These tacos are great for summer and pair perfectly with an ice cold beer (because, lets be honest, Taco Tuesday isnt complete without a cerveza in hand)!
If youre making these for the whole family, kiddos included, you can dial down the spice level by reducing the quantity of chipotle peppers added to the sauce. Otherwise, I suggest adding a good amount of the peppers to kick up the heat! The sweetness of the blackberries does a great job of counteracting the spiciness and the end result is quite delicious!
- 1 cup fresh blackberries
- ¼ cup honey
- 2 TBS water
- 2 TBS olive oil
- 1 medium yellow onion, diced
- 3 cloves of garlic, minced
- 1-3 chipotles in adobo (you can add more or less depending on your preferences for heat)
- ½ tsp chili pepper
- Sprinkle of salt and pepper
- 2 tsp balsamic vinegar
- Juice of 1-2 limes (depending on how juicy they are, 1 may be enough)
- Corn tortillas
- 2 chicken breasts, seasoned with salt, pepper, and chili powder
- 1 cup fire roasted corn (or regular corn works too)
- 1 can black beans, rinsed and drained
- 2 tsp chili powder
- 1 cup rice, cooked
- Queso fresco
- Red cabbage
- Cilantro, for garnish
- Lime wedge, for garnish
- Combine the blackberries, honey, and water in a saute pan over low heat. Cover and let them steam until the berries are very tender, about 10-15 minutes. Mash the berries to extract all of the juice. Strain the mixture into a bowl and discard the solids. Set aside to cool.
- Rinse the saute pan, and then heat the olive oil over medium heat. Add the onion and garlic, saute only until tender, about 2-3 minutes.
- Add the chipotles, chili powder, salt, pepper, and blackberry mixture. Stir and simmer for 1-2 minutes.
- Carefully pour into a blender and add the balsamic vinegar and lime juice. Pulse until well combined and the sauce has a smooth consistency.
- Preheat your oven to 375*. Season the chicken breasts and bake on a foil lined pan until fully cooked. Once cooked, remove from the oven and let them cool slightly, then either slice or shred the chicken.
- Then, in a medium saute pan over medium heat, add the fire roasted corn, black beans and chili powder. Stir continuously until everything is warm and the chili powder has coated all of the beans and corn.
- To assemble the tacos, layer the rice, corn/bean mixture, and chicken onto a corn tortilla. Drizzle with the Blackberry Chipotle Sauce. Top with red cabbage, queso fresco, cilantro, and garnish with a squeeze of fresh lime. Enjoy!