Crispy Chipotle Chicken Tacos
Crispy Chipotle Chicken Tacos
Ingredients
For the Chicken
- 2 pounds boneless chicken thighs or breast, cut into cubes
- 3 tablespoons chipotle peppers in adobo sauce, blended into a paste
- 2 tablespoons fresh lime juice
- 1 teaspoon salt, to taste
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons oil, for cooking, as needed
For the Chipotle Sauce
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon chipotle peppers in adobo sauce, blended into a paste
- 1 tablespoon lime juice
- 2 tablespoons water, to loosen the sauce, as needed
For the Salsa
- 1 red onion, large, diced
- 2 tomatoes, diced
- 2 tablespoons lime juice
- 1 tablespoon fresh cilantro, chopped
- 1 jalapeño, diced, seeds removed
For Assembling
- 15 mini tortillas
- 2 cups mozzarella cheese
Instructions
- 1
In a large bowl, combine the cubed chicken, 3 tablespoons of blended chipotle peppers in adobo sauce, 2 tablespoons fresh lime juice, 1 teaspoon salt, 1 teaspoon black pepper, 1 tablespoon garlic powder, and 1 teaspoon onion powder. Mix thoroughly until all chicken pieces are evenly coated.
⏱️ 5 min
- 2
Cover the bowl and refrigerate the marinated chicken for at least 30 minutes, or up to 2 hours for a deeper flavor.
⏱️ 30 min - 3
While the chicken marinates, prepare the salsa ingredients. Dice the red onion, tomatoes, and jalapeño (after removing seeds). Chop the fresh cilantro. Set these prepared ingredients aside in separate bowls.
⏱️ 10 min
- 4
Heat 1-2 tablespoons of oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer, cooking in batches if necessary to avoid overcrowding the pan.
⏱️ 2 min
- 5
Cook the chicken for 5-6 minutes per side, flipping with tongs, until it is nicely browned and crispy on the outside and fully cooked through on the inside. Remove the cooked chicken from the skillet and set aside.
⏱️ 12 min
- 6
In a separate bowl, whisk together the mayonnaise, sour cream, 1 tablespoon of blended chipotle peppers in adobo sauce, 1 tablespoon lime juice, and 2-3 tablespoons of water. Add water gradually until the sauce reaches your desired consistency.
⏱️ 3 min
- 7
In a medium bowl, combine the diced red onion, diced tomatoes, 2 tablespoons lime juice, chopped cilantro, and diced jalapeño. Mix well and adjust salt to taste.
⏱️ 5 min
- 8
Preheat a clean large skillet over medium heat and add a small amount of oil.
⏱️ 1 min
- 9
Place one or two mini tortillas in the skillet. Sprinkle a small amount of mozzarella cheese on half of each tortilla.
⏱️ 1 min
- 10
Add a few pieces of the cooked chipotle chicken on top of the cheese on each tortilla. Fold each tortilla in half to enclose the filling.
⏱️ 1 min
- 11
Cook for 2-3 minutes, or until the tortilla is crispy and the cheese is melted. Flip the tacos and cook for an additional 2 minutes until both sides are golden brown and crispy.
⏱️ 5 min
- 12
Repeat the assembly and cooking process with the remaining tortillas, cheese, and chicken.
⏱️ 10 min
- 13
To serve, spread the prepared chipotle sauce on the inside of each taco, then top with a spoonful of the fresh salsa. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chipotle Chicken Tacos
For the Chicken
- 2 pounds boneless chicken thighs or breast, cut into cubes
- 3 tablespoons chipotle peppers in adobo sauce, blended into a paste
- 2 tablespoons fresh lime juice
- 1 teaspoon salt, to taste
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons oil, for cooking, as needed
For the Chipotle Sauce
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon chipotle peppers in adobo sauce, blended into a paste
- 1 tablespoon lime juice
- 2 tablespoons water, to loosen the sauce, as needed
For the Salsa
- 1 red onion, large, diced
- 2 tomatoes, diced
- 2 tablespoons lime juice
- 1 tablespoon fresh cilantro, chopped
- 1 jalapeño, diced, seeds removed
For Assembling
- 15 mini tortillas
- 2 cups mozzarella cheese
Instructions
- 1
In a large bowl, combine the cubed chicken, 3 tablespoons of blended chipotle peppers in adobo sauce, 2 tablespoons fresh lime juice, 1 teaspoon salt, 1 teaspoon black pepper, 1 tablespoon garlic powder, and 1 teaspoon onion powder. Mix thoroughly until all chicken pieces are evenly coated.
⏱️ 5 min - 2
Cover the bowl and refrigerate the marinated chicken for at least 30 minutes, or up to 2 hours for a deeper flavor.
⏱️ 30 min - 3
While the chicken marinates, prepare the salsa ingredients. Dice the red onion, tomatoes, and jalapeño (after removing seeds). Chop the fresh cilantro. Set these prepared ingredients aside in separate bowls.
⏱️ 10 min - 4
Heat 1-2 tablespoons of oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer, cooking in batches if necessary to avoid overcrowding the pan.
⏱️ 2 min - 5
Cook the chicken for 5-6 minutes per side, flipping with tongs, until it is nicely browned and crispy on the outside and fully cooked through on the inside. Remove the cooked chicken from the skillet and set aside.
⏱️ 12 min - 6
In a separate bowl, whisk together the mayonnaise, sour cream, 1 tablespoon of blended chipotle peppers in adobo sauce, 1 tablespoon lime juice, and 2-3 tablespoons of water. Add water gradually until the sauce reaches your desired consistency.
⏱️ 3 min - 7
In a medium bowl, combine the diced red onion, diced tomatoes, 2 tablespoons lime juice, chopped cilantro, and diced jalapeño. Mix well and adjust salt to taste.
⏱️ 5 min - 8
Preheat a clean large skillet over medium heat and add a small amount of oil.
⏱️ 1 min - 9
Place one or two mini tortillas in the skillet. Sprinkle a small amount of mozzarella cheese on half of each tortilla.
⏱️ 1 min - 10
Add a few pieces of the cooked chipotle chicken on top of the cheese on each tortilla. Fold each tortilla in half to enclose the filling.
⏱️ 1 min - 11
Cook for 2-3 minutes, or until the tortilla is crispy and the cheese is melted. Flip the tacos and cook for an additional 2 minutes until both sides are golden brown and crispy.
⏱️ 5 min - 12
Repeat the assembly and cooking process with the remaining tortillas, cheese, and chicken.
⏱️ 10 min - 13
To serve, spread the prepared chipotle sauce on the inside of each taco, then top with a spoonful of the fresh salsa. Serve immediately and enjoy!
⏱️ 2 min