Dairy-Free Chipotle Chicken Taco
Get ready to spice up taco night with these bold and flavorful Dairy-Free Chipotle Chicken Tacos! Marinated in a zesty blend of chipotle peppers, lime juice, garlic, and smoky spices, the tender, juicy chicken takes center stage. These tacos are both dairy-free and irresistibly delicious, featuring vibrant toppings like a fresh avocado salsa made with ripe tomatoes, crisp red onion, and fragrant cilantro. Perfectly wrapped in warm corn tortillas, every bite is a burst of smoky heat, tangy citrus, and creamy avocado goodness. With a quick 20-minute prep time and the option to marinate for deeper flavor, this recipe is a weeknight winner that serves up to 4. Pair it with lime wedges for an extra zing and enjoy a healthier, dairy-free twist on a classic favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons chipotle peppers in adobo sauce
- 3 tablespoons olive oil
- 3 tablespoons lime juice
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 pieces corn tortillas
- 1 fruit avocado, diced
- 0.5 cup red onion, finely diced
- 1 medium tomato, diced
- 0.25 cup cilantro, chopped
- 1 fruit lime, for serving
Instructions
In a medium bowl, combine the chipotle peppers, 2 tablespoons of olive oil, lime juice, garlic, cumin, paprika, salt, and black pepper, mixing well to create a marinade.
Place the chicken breasts in a shallow dish or a plastic bag and cover with the marinade, ensuring they are well coated. Marinate in the refrigerator for at least 1 hour, or up to 8 hours for more intense flavor.
Heat a grill pan or skillet over medium-high heat. Add 1 tablespoon of olive oil.
Remove the chicken from the marinade and discard any excess marinade. Cook the chicken breasts for about 6-7 minutes on each side, or until fully cooked and no longer pink inside.
Let the chicken rest for 5 minutes, then slice into thin strips.
While the chicken is resting, warm the corn tortillas in a dry skillet over medium heat for about 1 minute per side, until pliable.
In a small bowl, mix the diced avocado, diced red onion, diced tomato, and chopped cilantro to make a fresh salsa.
Assemble the tacos by placing chicken strips onto each tortilla and topping with the avocado salsa.
Serve with lime wedges on the side for squeezing over the tacos. Enjoy your flavorful dairy-free chipotle chicken tacos!
Nutrition Facts
Calories |
2240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.8 g | 116% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2998 mg | 130% | |
| Total Carbohydrate | 227.8 g | 83% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 15.9 g | ||
| Protein | 140.9 g | 282% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 417 mg | 32% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3209 mg | 68% | |
*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.
