Chipotle lime chicken tacos
Chipotle lime chicken tacos
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips
- 2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce
- 2 lime, juiced (about 1/4 cup)
- 2 tablespoons olive oil
- 3 garlic, cloves, minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Taco Assembly & Toppings
- 12 corn or flour tortillas, small (6-inch)
- 1/2 cup fresh cilantro, chopped
- 1/2 red onion, thinly sliced
- 1 avocado, diced
- 1/2 cup sour cream or Mexican crema
- 1/2 cup salsa, your favorite
- 1 lime, cut into wedges, for serving
Instructions
- 1
In a medium bowl, combine the chicken strips, minced chipotle peppers and adobo sauce, lime juice, olive oil, minced garlic, ground cumin, dried oregano, salt, and black pepper. Toss to coat the chicken evenly. Allow to marinate for at least 15 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor.
⏱️ 5 min - 2
While the chicken marinates, prepare your taco toppings: chop the cilantro, thinly slice the red onion, and dice the avocado. Set aside.
⏱️ 10 min - 3
Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated chicken in a single layer, ensuring not to overcrowd the pan. Cook the chicken for 3-4 minutes per side, or until cooked through and lightly browned. You may need to cook in batches.
⏱️ 8 min - 4
While the last batch of chicken cooks, warm the tortillas. You can do this by heating them in a separate dry skillet over medium heat for about 30 seconds per side until pliable, or by wrapping them in a damp paper towel and microwaving for 30-60 seconds.
⏱️ 2 min - 5
To assemble the tacos, place a spoonful of the cooked chipotle lime chicken onto each warm tortilla. Top with chopped cilantro, sliced red onion, diced avocado, a dollop of sour cream or crema, and a spoonful of salsa. Serve immediately with lime wedges.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chipotle lime chicken tacos
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips
- 2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce
- 2 lime, juiced (about 1/4 cup)
- 2 tablespoons olive oil
- 3 garlic, cloves, minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Taco Assembly & Toppings
- 12 corn or flour tortillas, small (6-inch)
- 1/2 cup fresh cilantro, chopped
- 1/2 red onion, thinly sliced
- 1 avocado, diced
- 1/2 cup sour cream or Mexican crema
- 1/2 cup salsa, your favorite
- 1 lime, cut into wedges, for serving
Instructions
- 1
In a medium bowl, combine the chicken strips, minced chipotle peppers and adobo sauce, lime juice, olive oil, minced garlic, ground cumin, dried oregano, salt, and black pepper. Toss to coat the chicken evenly. Allow to marinate for at least 15 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor.
⏱️ 5 min - 2
While the chicken marinates, prepare your taco toppings: chop the cilantro, thinly slice the red onion, and dice the avocado. Set aside.
⏱️ 10 min - 3
Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated chicken in a single layer, ensuring not to overcrowd the pan. Cook the chicken for 3-4 minutes per side, or until cooked through and lightly browned. You may need to cook in batches.
⏱️ 8 min - 4
While the last batch of chicken cooks, warm the tortillas. You can do this by heating them in a separate dry skillet over medium heat for about 30 seconds per side until pliable, or by wrapping them in a damp paper towel and microwaving for 30-60 seconds.
⏱️ 2 min - 5
To assemble the tacos, place a spoonful of the cooked chipotle lime chicken onto each warm tortilla. Top with chopped cilantro, sliced red onion, diced avocado, a dollop of sour cream or crema, and a spoonful of salsa. Serve immediately with lime wedges.
⏱️ 5 min