Spicy Chipotle Tacos
Transform your taco night with these bold and flavorful Spicy Chipotle Tacos! Perfectly marinated chicken thighs are infused with smoky chipotle peppers, tangy adobo sauce, garlic, and a medley of spices, then seared to a tender, charred perfection. Nestled in warm, lightly charred corn tortillas, these tacos are topped with creamy avocado, crisp red onion, fresh cilantro, and a sprinkling of tangy Cotija cheese for the ultimate combination of textures and flavors. Quick to prepare with just 15 minutes of prep time and bursting with vibrant, roasted spice, these tacos are perfect for casual weeknight dinners or entertaining guests. Serve with lime wedges for a zesty finishing touch that elevates every bite.
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 3 pieces Chipotle peppers in adobo sauce
- 2 tablespoons Adobo sauce (from the chipotle can)
- 2 tablespoons Lime juice
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves (minced)
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 pieces Corn tortillas
- 2 tablespoons Fresh cilantro (chopped)
- 0.5 pieces Red onion (thinly sliced)
- 1 pieces Fresh avocado (sliced)
- 50 grams Cotija cheese (crumbled)
Instructions
In a blender or food processor, combine the chipotle peppers, adobo sauce, lime juice, olive oil, minced garlic, ground cumin, smoked paprika, salt, and black pepper. Blend until smooth to create the marinade.
Place the chicken thighs in a bowl or zip-top bag and pour the marinade over them. Toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours for best flavor.
Preheat a large skillet or grill pan over medium-high heat. Add a drizzle of olive oil if necessary to prevent sticking.
Remove the chicken thighs from the marinade, allowing excess to drip off, and cook them in the skillet. Sear each side for 5-6 minutes until cooked through and nicely charred. The internal temperature should reach 165°F (74°C).
Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Then slice or shred the chicken into bite-sized pieces.
Warm the corn tortillas in a dry skillet or directly on a gas stove flame for about 15-20 seconds on each side until pliable and slightly charred.
Assemble the tacos by placing a generous amount of the chicken onto each tortilla. Top with chopped fresh cilantro, sliced red onion, avocado, and crumbled Cotija cheese.
Serve immediately with lime wedges on the side for an extra burst of freshness!
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 938 mg | 41% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 2.9 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 172 mg | 13% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 676 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.
