Gluten-Free Chipotle Chicken Taco
Bring bold flavors to your plate with these Gluten-Free Chipotle Chicken Tacos, a spicy and satisfying meal that caters to gluten-free eaters and taco lovers alike. Featuring tender grilled chicken infused with smoky chipotle peppers, adobo sauce, and a hint of fresh lime juice, this recipe is a true flavor explosion. Served on warm gluten-free corn tortillas and topped with crisp lettuce, juicy tomatoes, creamy avocado, and a sprinkle of fresh cilantro, each taco is a vibrant combination of textures and tastes. Perfect for quick weeknight dinners or casual gatherings, these gluten-free tacos are ready in under an hour and effortless to prepare. For optimal enjoyment, serve them with lime wedges for a zesty finish!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 whole chipotle peppers in adobo sauce
- 2 tablespoons adobo sauce from chipotle can
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 8 tortillas gluten-free corn tortillas
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1 cup diced avocado
- 1 cup chopped fresh cilantro
- 1 small sliced red onion
- 4 wedges lime wedges
Instructions
Begin by preparing the marinade. In a blender or food processor, combine the chipotle peppers, adobo sauce, lime juice, olive oil, minced garlic, ground cumin, chili powder, and salt. Blend until smooth.
Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the chipotle marinade over the chicken, making sure it's fully coated. Seal the bag or cover the dish and marinate the chicken in the refrigerator for at least 30 minutes, or up to 8 hours for more intense flavor.
Preheat your grill or grill pan to medium-high heat. Once hot, remove the chicken breasts from the marinade, allowing excess marinade to drip off, and place them on the grill.
Grill the chicken for 6-7 minutes on each side, or until fully cooked through and the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes before slicing into thin strips.
Meanwhile, warm the gluten-free corn tortillas on the grill for about 30 seconds per side, or until they are pliable and have slight grill marks.
To assemble the tacos, place a small handful of shredded lettuce onto each tortilla. Top with sliced grilled chicken, diced tomatoes, diced avocado, sliced red onion, and a sprinkle of fresh cilantro.
Serve the tacos immediately, garnished with lime wedges on the side for an extra squeeze of freshness.
Nutrition Facts
Calories |
2588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3766 mg | 164% | |
| Total Carbohydrate | 266.2 g | 97% | |
| Dietary Fiber | 57.6 g | 206% | |
| Total Sugars | 24.2 g | ||
| Protein | 182.3 g | 365% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 843 mg | 65% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 5124 mg | 109% | |
*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.
