Smoky Chipotle Chicken Tacos
Smoky Chipotle Chicken Tacos
Ingredients
For the Chipotle Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 chipotle peppers in adobo sauce, finely chopped
- 1 tablespoon adobo sauce, from the can of chipotles
- 2 tablespoons lime juice, freshly squeezed
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil, for cooking
For the Tacos & Toppings
- 12 corn tortillas, small (6-inch)
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 1/4 cup cotija cheese, crumbled
- 1 lime, cut into wedges, for serving
- 1/2 cup sour cream, for serving (optional)
- 1 avocado, sliced or diced, for serving (optional)
Instructions
- 1
In a medium bowl, combine the chopped chicken thighs with the finely chopped chipotle peppers, adobo sauce, lime juice, minced garlic, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Toss well to ensure the chicken is evenly coated. Cover the bowl and refrigerate to marinate for at least 20 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min
- 2
While the chicken marinates, prepare your taco toppings: finely dice the red onion, chop the fresh cilantro, crumble the cotija cheese, and cut the lime into wedges. If using, slice or dice the avocado.
⏱️ 10 min
- 3
Heat olive oil in a large skillet or cast iron pan over medium-high heat. Once hot, add the marinated chicken in a single layer, being careful not to overcrowd the pan. You may need to cook the chicken in two batches.
⏱️ 2 min
- 4
Cook the chicken for 4-6 minutes per side, or until it is cooked through and lightly browned. The internal temperature should reach 165°F. Remove the chicken from the skillet and transfer it to a cutting board.
⏱️ 10 min•🌡️ 165
- 5
Using two forks, shred the cooked chicken into bite-sized pieces. If desired, return the shredded chicken to the skillet with any remaining pan juices and toss to coat, keeping it warm over low heat.
⏱️ 3 min
- 6
Warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side until pliable, or wrap them in a damp paper towel and microwave for 30-60 seconds, or wrap in foil and warm in a 300°F oven for 5-10 minutes.
⏱️ 5 min•🌡️ 300
- 7
Assemble your tacos: Spoon the smoky chipotle chicken onto the warm tortillas. Top with diced red onion, fresh cilantro, and crumbled cotija cheese. Add a dollop of sour cream and slices of avocado if desired. Serve immediately with lime wedges for squeezing.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Smoky Chipotle Chicken Tacos
Ingredients
For the Chipotle Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 chipotle peppers in adobo sauce, finely chopped
- 1 tablespoon adobo sauce, from the can of chipotles
- 2 tablespoons lime juice, freshly squeezed
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil, for cooking
For the Tacos & Toppings
- 12 corn tortillas, small (6-inch)
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 1/4 cup cotija cheese, crumbled
- 1 lime, cut into wedges, for serving
- 1/2 cup sour cream, for serving (optional)
- 1 avocado, sliced or diced, for serving (optional)
Instructions
- 1
In a medium bowl, combine the chopped chicken thighs with the finely chopped chipotle peppers, adobo sauce, lime juice, minced garlic, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Toss well to ensure the chicken is evenly coated. Cover the bowl and refrigerate to marinate for at least 20 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min - 2
While the chicken marinates, prepare your taco toppings: finely dice the red onion, chop the fresh cilantro, crumble the cotija cheese, and cut the lime into wedges. If using, slice or dice the avocado.
⏱️ 10 min - 3
Heat olive oil in a large skillet or cast iron pan over medium-high heat. Once hot, add the marinated chicken in a single layer, being careful not to overcrowd the pan. You may need to cook the chicken in two batches.
⏱️ 2 min - 4
Cook the chicken for 4-6 minutes per side, or until it is cooked through and lightly browned. The internal temperature should reach 165°F. Remove the chicken from the skillet and transfer it to a cutting board.
⏱️ 10 min•🌡️ 165 - 5
Using two forks, shred the cooked chicken into bite-sized pieces. If desired, return the shredded chicken to the skillet with any remaining pan juices and toss to coat, keeping it warm over low heat.
⏱️ 3 min - 6
Warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side until pliable, or wrap them in a damp paper towel and microwave for 30-60 seconds, or wrap in foil and warm in a 300°F oven for 5-10 minutes.
⏱️ 5 min•🌡️ 300 - 7
Assemble your tacos: Spoon the smoky chipotle chicken onto the warm tortillas. Top with diced red onion, fresh cilantro, and crumbled cotija cheese. Add a dollop of sour cream and slices of avocado if desired. Serve immediately with lime wedges for squeezing.
⏱️ 5 min