Ingredients 1 1/2 lbs boneless/skinless chicken thighs

1/4 cup honey

3 tablespoons adobo sauce (fron chipotle peppers)

1-3 chipotle peppers (depending on heat desired)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon kosher salt

1 (14 oz) can diced tomatoes, drained

Juice of 1/2 lime

12 corn tortillas

3 oz grated Kerrygold

Blarney Cheese

1 cup roasted corn kernels

1/2 cup chopped cilantro

Thinly sliced radishes

Lime wedges

Instructions:

  1. Add chicken, honey, adobo sauce, chipotle peppers, garlic powder, onion powder, salt, tomatoes and lime juice to a slow cooker and cook on low for 5 hours.
  2. Remove chicken thighs, shred and return meat to sauce in slow cooker. Stir in the juice of half of a lime.
  3. Cook for an additional 15 minutes (chicken can be made ahead of time and gently reheated before serving).
  4. Warm corn tortillas per package directions or char over gas flame for 30 seconds per side.
  5. Place 1/3 cup chicken in each taco. Top with 2 tablespoons of grated Kerrygold Blarney Castle Cheese, 1 tablespoon corn and 1 tablespoon cilantro.
  6. Garnish with radish slices and lime wedges.

Recipe by Garnish with Lemon