Chipotle Chicken Salad Tacos
Transform your taco night with these vibrant and smoky Chipotle Chicken Salad Tacos! Perfectly seasoned chicken breasts are marinated in a zesty blend of chipotle peppers, garlic, lime juice, and spices, then grilled to tender perfection. Each warm corn tortilla is layered with crisp romaine lettuce, juicy cherry tomatoes, creamy avocado slices, and tangy red onion for a medley of textures and flavors. Topped with a drizzle of homemade cilantro-lime sour cream and a spicy jalapeño kick (if you dare), these tacos deliver a restaurant-quality meal in just 30 minutes. Ideal for a quick weeknight dinner or casual gatherings, this recipe is a must-try for lovers of bold, smoky, and fresh flavors.
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 3 pieces Chipotle peppers in adobo sauce
- 2 cloves Garlic cloves
- 2 tbsp Lime juice
- 2 tbsp Olive oil
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 8 Corn tortillas
- 2 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 0.5 Red onion
- 1 Avocado
- 0.5 cup Sour cream
- 2 tbsp Cilantro (chopped)
- 1 Jalapeño (optional)
Instructions
In a blender or food processor, combine chipotle peppers, garlic cloves, lime juice, olive oil, ground cumin, smoked paprika, salt, and black pepper. Blend into a smooth marinade.
Place the chicken breasts in a shallow dish or zip-top bag and pour the chipotle marinade over them. Let the chicken marinate for at least 15 minutes, or up to 2 hours for more flavor.
While the chicken marinates, prepare the toppings: chop the romaine lettuce, slice the cherry tomatoes, dice the red onion, and slice the avocado. Set aside.
Heat a grill pan or skillet over medium-high heat. Transfer the marinated chicken breasts to the hot pan and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes before slicing into thin strips.
In a small bowl, mix the sour cream with 1 tablespoon of chopped cilantro. Add finely diced jalapeño if you'd like a spicy kick.
Warm the corn tortillas in a dry skillet or microwave until pliable.
To assemble the tacos, layer each tortilla with romaine lettuce, cherry tomatoes, red onion, avocado slices, and a few strips of chipotle chicken.
Drizzle each taco with the cilantro sour cream, and sprinkle with additional chopped cilantro if desired.
Serve immediately and enjoy your Chipotle Chicken Salad Tacos!
Nutrition Facts
Calories |
2404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.6 g | 133% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 448 mg | 149% | |
| Sodium | 4442 mg | 193% | |
| Total Carbohydrate | 226.6 g | 82% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 23.5 g | ||
| Protein | 163.4 g | 327% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 570 mg | 44% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3629 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
