Smoky Chipotle Chicken Tacos
Smoky Chipotle Chicken Tacos
Ingredients
For the Chipotle Chicken Marinade
- 1 1/2 pounds chicken breasts, boneless, skinless, cut into 1/2-inch strips
- 2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Tacos
- 12 corn tortillas, small (6-inch)
- 1 tablespoon olive oil, for cooking chicken
For the Toppings
- 1/2 red onion, small, thinly sliced or finely diced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup cotija cheese, crumbled
- 1 avocado, ripe, diced or sliced
- 1 lime wedges, for serving
- 1/4 cup sour cream or Mexican crema, for serving (optional)
Instructions
- 1
In a medium bowl, combine the chicken strips with the minced chipotle peppers, adobo sauce, lime juice, 1 tablespoon olive oil, minced garlic, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Toss to ensure all chicken is evenly coated. Cover the bowl and refrigerate to marinate for at least 15 minutes, or up to 30 minutes for deeper flavor.
⏱️ 5 min
- 2
Heat 1 tablespoon of 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
- 3
Cook the chicken for 4-6 minutes per side, or until it is browned, cooked through, and slightly charred in places. Remove the cooked chicken from the pan and set aside on a plate.
⏱️ 10 min
- 4
While the chicken is cooking or immediately after, 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 and lightly toasted, or wrap them in a damp paper towel and microwave for 30-60 seconds.
⏱️ 5 min
- 5
Assemble your tacos: Place a generous portion of the smoky chipotle chicken onto each warm tortilla. Top with thinly sliced red onion, fresh cilantro, crumbled cotija cheese, and diced or sliced avocado. Add a dollop of sour cream or Mexican crema if desired.
⏱️ 3 min
- 6
Serve immediately with fresh lime wedges on the side for an extra burst of citrus.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Smoky Chipotle Chicken Tacos
Ingredients
For the Chipotle Chicken Marinade
- 1 1/2 pounds chicken breasts, boneless, skinless, cut into 1/2-inch strips
- 2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Tacos
- 12 corn tortillas, small (6-inch)
- 1 tablespoon olive oil, for cooking chicken
For the Toppings
- 1/2 red onion, small, thinly sliced or finely diced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup cotija cheese, crumbled
- 1 avocado, ripe, diced or sliced
- 1 lime wedges, for serving
- 1/4 cup sour cream or Mexican crema, for serving (optional)
Instructions
- 1
In a medium bowl, combine the chicken strips with the minced chipotle peppers, adobo sauce, lime juice, 1 tablespoon olive oil, minced garlic, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Toss to ensure all chicken is evenly coated. Cover the bowl and refrigerate to marinate for at least 15 minutes, or up to 30 minutes for deeper flavor.
⏱️ 5 min - 2
Heat 1 tablespoon of 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 - 3
Cook the chicken for 4-6 minutes per side, or until it is browned, cooked through, and slightly charred in places. Remove the cooked chicken from the pan and set aside on a plate.
⏱️ 10 min - 4
While the chicken is cooking or immediately after, 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 and lightly toasted, or wrap them in a damp paper towel and microwave for 30-60 seconds.
⏱️ 5 min - 5
Assemble your tacos: Place a generous portion of the smoky chipotle chicken onto each warm tortilla. Top with thinly sliced red onion, fresh cilantro, crumbled cotija cheese, and diced or sliced avocado. Add a dollop of sour cream or Mexican crema if desired.
⏱️ 3 min - 6
Serve immediately with fresh lime wedges on the side for an extra burst of citrus.
⏱️ 1 min