Smoky Chipotle Chicken Tacos
Smoky Chipotle Chicken Tacos
Ingredients
For the Smoky Chipotle Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce
- 2 tablespoons lime juice, freshly squeezed
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Tacos and Toppings
- 12 corn tortillas, 6-inch
- 2 avocados, diced
- 1/2 red onion, small, thinly sliced or finely diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup Cotija cheese, crumbled (optional)
- 1/4 cup sour cream or Mexican crema, (optional)
- 4 lime wedges, for serving
Instructions
- 1
In a medium bowl, combine the cut chicken thighs, minced chipotle peppers, adobo sauce, lime juice, minced garlic, ground cumin, dried oregano, smoked paprika, salt, and black pepper. Toss to coat the chicken evenly. Cover the bowl and refrigerate for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld.
⏱️ 15 min - 2
Heat the olive oil in a large skillet or cast-iron pan over medium-high heat. Once the oil is shimmering, add the marinated chicken in a single layer, ensuring not to overcrowd the pan. You may need to cook the chicken in two batches.
⏱️ 2 min - 3
Cook the chicken for 4 to 6 minutes per side, or until it is cooked through and lightly charred. The internal temperature of the chicken should reach 165°F (74°C). Remove the cooked chicken from the skillet and set aside.
⏱️ 10 min•🌡️ 165°F - 4
While the chicken is cooking, warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for 30 seconds to 1 minute per side until pliable, or wrap them in a damp paper towel and microwave for 30-60 seconds, or wrap them in foil and warm in an oven preheated to 300°F (150°C) for 5-7 minutes.
⏱️ 5 min•🌡️ 300°F - 5
To assemble the tacos, place a portion of the smoky chipotle chicken onto each warm tortilla. Top with diced avocado, sliced red onion, and chopped fresh cilantro. If desired, add crumbled Cotija cheese and a drizzle of sour cream or Mexican crema.
⏱️ 5 min - 6
Serve immediately with lime wedges on the side for squeezing over the tacos.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Smoky Chipotle Chicken Tacos
Ingredients
For the Smoky Chipotle Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce
- 2 tablespoons lime juice, freshly squeezed
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Tacos and Toppings
- 12 corn tortillas, 6-inch
- 2 avocados, diced
- 1/2 red onion, small, thinly sliced or finely diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup Cotija cheese, crumbled (optional)
- 1/4 cup sour cream or Mexican crema, (optional)
- 4 lime wedges, for serving
Instructions
- 1
In a medium bowl, combine the cut chicken thighs, minced chipotle peppers, adobo sauce, lime juice, minced garlic, ground cumin, dried oregano, smoked paprika, salt, and black pepper. Toss to coat the chicken evenly. Cover the bowl and refrigerate for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld.
⏱️ 15 min - 2
Heat the olive oil in a large skillet or cast-iron pan over medium-high heat. Once the oil is shimmering, add the marinated chicken in a single layer, ensuring not to overcrowd the pan. You may need to cook the chicken in two batches.
⏱️ 2 min - 3
Cook the chicken for 4 to 6 minutes per side, or until it is cooked through and lightly charred. The internal temperature of the chicken should reach 165°F (74°C). Remove the cooked chicken from the skillet and set aside.
⏱️ 10 min•🌡️ 165°F - 4
While the chicken is cooking, warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for 30 seconds to 1 minute per side until pliable, or wrap them in a damp paper towel and microwave for 30-60 seconds, or wrap them in foil and warm in an oven preheated to 300°F (150°C) for 5-7 minutes.
⏱️ 5 min•🌡️ 300°F - 5
To assemble the tacos, place a portion of the smoky chipotle chicken onto each warm tortilla. Top with diced avocado, sliced red onion, and chopped fresh cilantro. If desired, add crumbled Cotija cheese and a drizzle of sour cream or Mexican crema.
⏱️ 5 min - 6
Serve immediately with lime wedges on the side for squeezing over the tacos.
⏱️ 1 min