Chipotle Chicken Taco
Get ready to spice up taco night with these smoky and flavorful Chipotle Chicken Tacos! Featuring tender, marinated chicken infused with the bold heat of chipotle peppers in adobo sauce, fresh lime juice, and aromatic spices like cumin and paprika, this recipe balances boldness with a touch of tang. Wrapped in warm corn tortillas and topped with a vibrant medley of crisp red onion, creamy avocado, zesty cilantro, tangy sour cream, and crumbly cotija cheese, each bite delivers the perfect mix of textures and flavors. Ready in just 35 minutes, this quick and easy recipe is perfect for weeknight dinners or festive gatherings. Packed with savory goodness and customizable toppings, these tacos are sure to become a new family favorite!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 tablespoons chipotle peppers in adobo sauce
- 2 tablespoons olive oil
- 3 cloves garlic cloves
- 1 whole lime
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 pieces corn tortillas
- 0.5 whole red onion
- 0.25 cup cilantro leaves
- 1 whole avocado
- 0.5 cup sour cream
- 0.25 cup cotija cheese
Instructions
Begin by marinating the chicken. In a blender or food processor, add the chipotle peppers in adobo sauce, olive oil, peeled garlic cloves, juice of one lime, ground cumin, paprika, salt, and black pepper. Blend until smooth.
Cut the chicken breasts into strips and place them in a large bowl. Pour the chipotle marinade over the chicken and stir to coat. Let the chicken marinate for at least 15 minutes.
While the chicken is marinating, slice the red onion thinly and chop the cilantro leaves. Dice the avocado and set all the toppings aside.
Heat a large skillet over medium-high heat. Once hot, add the marinated chicken strips. Cook the chicken for about 8-10 minutes, stirring occasionally, until fully cooked and slightly charred.
Warm the corn tortillas in a dry skillet or over an open flame for a few seconds on each side until they are pliable.
Assemble the tacos by placing some chicken in each tortilla. Top with sliced red onion, chopped cilantro, diced avocado, a dollop of sour cream, and a sprinkle of cotija cheese.
Serve immediately with extra lime wedges on the side for squeezing over the tacos.
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 707 mg | 31% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 3.5 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 674 mg | 14% | |
*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.
