Gluten-Free Chipotle Tacos
Get ready to elevate taco night with these irresistible Gluten-Free Chipotle Tacos! Bursting with bold, smoky flavor from chipotle peppers in adobo sauce, these tacos feature juicy, marinated chicken breast grilled to perfection. Served on warm, gluten-free corn tortillas, each taco is layered with vibrant toppings such as creamy avocado slices, crisp romaine lettuce, and a zesty tomato-onion-cilantro mix. A squeeze of fresh lime juice ties everything together, creating a mouthwatering combination that's both healthy and satisfying. Ideal for gluten-free diets, this quick and easy recipe is perfect for weeknights or entertaining guests. Whether you're a taco enthusiast or new to chipotle-infused creations, these tacos will become a go-to favorite for bold flavors and fresh, wholesome ingredients.
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Recipe Information
Ingredients
- 12 Gluten-free corn tortillas
- 2 large Skinless boneless chicken breasts
- 2 tablespoons Canned chipotle peppers in adobo sauce
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh lime juice
- 0.25 cup Chopped fresh cilantro
- 1 large Avocado, sliced
- 0.5 medium Red onion, thinly sliced
- 2 medium Tomatoes, diced
- 1 cup Romaine lettuce, shredded
Instructions
Start by preparing the chicken. Use a cutting board to butterfly the chicken breasts by slicing them through the center to make them thinner.
In a large bowl, combine the olive oil, chipotle peppers with adobo sauce, minced garlic, ground cumin, salt, and black pepper. Stir well to form a marinade.
Place the chicken breasts in the marinade and ensure they are well coated. Let them marinate for at least 15 minutes at room temperature or up to 2 hours in the refrigerator for stronger flavor.
While the chicken is marinating, prepare the toppings. In a small bowl, mix together the diced tomatoes, sliced red onion, and chopped cilantro. Set aside.
Heat a grill pan or large skillet over medium-high heat. Once hot, add the marinated chicken breasts.
Cook the chicken breasts for about 5-6 minutes per side, or until they are fully cooked through and have nice grill marks.
Remove the chicken from the pan and let it rest for 5 minutes. Then slice it thinly against the grain.
Warm the gluten-free corn tortillas on a dry skillet or in the microwave wrapped in a damp paper towel for about 20-30 seconds to make them pliable.
Assemble the tacos. Start with a base of shredded romaine lettuce on each tortilla, followed by slices of avocado.
Add the sliced chicken onto the tortillas, followed by the tomato-onion-cilantro mixture.
Drizzle fresh lime juice over the assembled tacos for added tanginess.
Serve the gluten-free chipotle tacos immediately, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
2742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.5 g | 124% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3054 mg | 133% | |
| Total Carbohydrate | 347.8 g | 126% | |
| Dietary Fiber | 58.9 g | 210% | |
| Total Sugars | 24.1 g | ||
| Protein | 155.5 g | 311% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 714 mg | 55% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 4006 mg | 85% | |
*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.
