Soy-Free Chipotle Chicken Taco
Elevate your taco night with these bold and smoky Soy-Free Chipotle Chicken Tacos, a perfect fusion of spice and freshness. This quick and easy recipe features succulent chicken marinated in a zesty blend of soy-free chipotle peppers, lime juice, garlic, and warm spices like smoked paprika and cumin. Grilled or pan-seared to juicy perfection, the chicken is then nestled in warm corn tortillas and topped with a medley of vibrant garnishes—diced tomatoes, red onion, creamy avocado slices, fresh cilantro, and a dollop of sour cream. Ready in just 35 minutes, these tacos are not only gluten-free but bursting with flavor, making them a family favorite for weeknight dinners or festive gatherings.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 2 individual peppers Chipotle peppers in adobo sauce (soy-free)
- 3 individual Garlic cloves
- 3 tablespoons Lime juice
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 individual Corn tortillas
- 0.25 cup Chopped fresh cilantro
- 1 cup Diced tomatoes
- 0.5 cup Diced red onion
- 0.5 cup Sour cream
- 1 individual Avocado, sliced
Instructions
Start by preparing the marinade. In a blender or food processor, combine the chipotle peppers, garlic cloves, lime juice, olive oil, smoked paprika, ground cumin, salt, and black pepper. Blend until smooth.
Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour or up to overnight for more intense flavor.
Preheat your grill or a skillet over medium-high heat. Once hot, remove the chicken from the marinade, allowing any excess marinade to drip off.
Grill or pan-sear the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
While the chicken is cooking, prepare your taco toppings, including chopping fresh cilantro, dicing tomatoes and red onion, slicing avocado, and setting out sour cream.
Once the chicken is cooked, remove it from heat and let it rest for a few minutes before slicing it thinly across the grain.
Warm the corn tortillas on the grill or in a dry skillet for about 20 seconds per side or until pliable.
To assemble the tacos, place slices of chicken on each tortilla. Top with a sprinkle of chopped cilantro, diced tomatoes, diced red onion, a slice of avocado, and a dollop of sour cream.
Serve immediately and enjoy your delicious soy-free chipotle chicken tacos!
Nutrition Facts
Calories |
2507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 2202 mg | 96% | |
| Total Carbohydrate | 228.6 g | 83% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 24.8 g | ||
| Protein | 177.7 g | 355% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 655 mg | 50% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3707 mg | 79% | |
*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.
