Weekend dinner for a crowd! Chipotle chicken and sweet potato tacos with corn tortillas. Chipotle sauce- in food processor whiz 2 garlic cloves, 2 chipotle peppers in adobo, juice of 2 limes, 2 tbs. Apple cider vinegar , 1 tbs. brown sugar, cilantro, 1/4 cup olive oil, salt and pepper.
For filling- cut 3 sweet potatoes into thin rounds (skin on), heat oil in large skillet. Add sweet potatoes, sprinkle with 1 tsp. Of cumin, 1/2 tsp. Of coriander and salt. Fry until golden-about 15 minutes. Let cool.
Poach 4 chicken breasts. Let cool and shred chicken with your hands. In large bowl add chicken, sweet potatoes, half a large red onion sliced thin, chopped fresh cilantro. Mix in chipotle sauce- combine well.
Chop romaine lettuce and mix with arugula.
Serve filling on a platter with greens. Wrap mixture in warm corn tortillas. Add salsa or sour cream if you wish.