Crispy Honey Chipotle Chicken Tacos
Crispy Honey Chipotle Chicken Tacos
Ingredients
For the Honey Chipotle Chicken
- 1 pound cooked chicken breast, shredded
- 1 teaspoon chipotle powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Tacos
- 8 corn tortillas, taco size (6-inch)
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons adobo sauce, from canned chipotle peppers
For the Protein Avocado Crema (Optional)
- 1 ripe avocado, pitted and scooped
- 1/2 cup plain Greek yogurt
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
- 1/4 teaspoon salt
- 2 tablespoons water, or as needed
Instructions
- 1
Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
⏱️ 1 min•🌡️ 350
- 2
In a medium mixing bowl, combine the shredded cooked chicken, chipotle powder, garlic powder, onion powder, ground cumin, honey, salt, and black pepper. Mix thoroughly until the chicken is evenly coated with the seasoning.
⏱️ 5 min
- 3
Lay out the 8 corn tortillas on a clean work surface. Evenly distribute the seasoned chicken mixture and shredded Monterey Jack cheese onto one half of each tortilla.
⏱️ 5 min
- 4
Carefully transfer the open-faced tortillas onto the prepared baking sheet. Bake for 2 minutes, or until the cheese is melted and the tortillas become pliable.
⏱️ 2 min•🌡️ 350
- 5
While the tacos are baking, prepare the optional Protein Avocado Crema: In a small food processor or blender, combine the ripe avocado, plain Greek yogurt, lime juice, fresh cilantro, and salt. Blend until smooth. Add water 1 tablespoon at a time until your desired creamy consistency is reached.
⏱️ 5 min
- 6
Remove the baking sheet from the oven. Using tongs or a spatula, gently fold each tortilla over to form a taco shape. Press lightly to help it hold its form.
⏱️ 3 min
- 7
Lightly brush the tops of the folded tacos with the adobo sauce.
⏱️ 2 min
- 8
Return the tacos to the oven and bake for an additional 12 to 14 minutes, or until they reach your desired level of crispiness and are golden brown.
⏱️ 14 min•🌡️ 350
- 9
Remove the crispy tacos from the oven and let them cool for a minute before serving. Serve hot, optionally accompanied by the Protein Avocado Crema.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Honey Chipotle Chicken Tacos
Ingredients
For the Honey Chipotle Chicken
- 1 pound cooked chicken breast, shredded
- 1 teaspoon chipotle powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Tacos
- 8 corn tortillas, taco size (6-inch)
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons adobo sauce, from canned chipotle peppers
For the Protein Avocado Crema (Optional)
- 1 ripe avocado, pitted and scooped
- 1/2 cup plain Greek yogurt
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
- 1/4 teaspoon salt
- 2 tablespoons water, or as needed
Instructions
- 1
Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
⏱️ 1 min•🌡️ 350 - 2
In a medium mixing bowl, combine the shredded cooked chicken, chipotle powder, garlic powder, onion powder, ground cumin, honey, salt, and black pepper. Mix thoroughly until the chicken is evenly coated with the seasoning.
⏱️ 5 min - 3
Lay out the 8 corn tortillas on a clean work surface. Evenly distribute the seasoned chicken mixture and shredded Monterey Jack cheese onto one half of each tortilla.
⏱️ 5 min - 4
Carefully transfer the open-faced tortillas onto the prepared baking sheet. Bake for 2 minutes, or until the cheese is melted and the tortillas become pliable.
⏱️ 2 min•🌡️ 350 - 5
While the tacos are baking, prepare the optional Protein Avocado Crema: In a small food processor or blender, combine the ripe avocado, plain Greek yogurt, lime juice, fresh cilantro, and salt. Blend until smooth. Add water 1 tablespoon at a time until your desired creamy consistency is reached.
⏱️ 5 min - 6
Remove the baking sheet from the oven. Using tongs or a spatula, gently fold each tortilla over to form a taco shape. Press lightly to help it hold its form.
⏱️ 3 min - 7
Lightly brush the tops of the folded tacos with the adobo sauce.
⏱️ 2 min - 8
Return the tacos to the oven and bake for an additional 12 to 14 minutes, or until they reach your desired level of crispiness and are golden brown.
⏱️ 14 min•🌡️ 350 - 9
Remove the crispy tacos from the oven and let them cool for a minute before serving. Serve hot, optionally accompanied by the Protein Avocado Crema.
⏱️ 1 min