Chipotle chicken tacos with avocado salsa
Chipotle chicken tacos with avocado salsa
Ingredients
For the Chipotle Chicken
- 1 1/4 pounds chicken thighs, boneless, skinless, cut into 1/2 inch pieces
- 2 chipotle peppers, from a can of chipotles in adobo, minced
- 1 tablespoon adobo sauce, from a can of chipotles in adobo
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Avocado Salsa
- 2 avocados, ripe, diced
- 1/4 cup red onion, finely diced
- 1/4 cup cilantro, chopped
- 1 tablespoon lime juice
- 1/2 jalapeño, minced, seeds removed (optional, for mild spice)
- 1/4 teaspoon salt
For Serving
- 12 corn tortillas, small
- 1/4 cup Cotija cheese, crumbled
- 1/4 cup sour cream
- 1 cup lettuce, shredded
Instructions
- 1
In a medium bowl, combine the 1 1/4 pounds of chicken pieces with the 2 minced chipotle peppers, 1 tablespoon adobo sauce, 2 tablespoons lime juice, 1 tablespoon olive oil, 2 minced garlic cloves, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to coat the chicken thoroughly. Let marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator.
⏱️ 20 min - 2
While the chicken marinates, prepare the avocado salsa. In a separate medium bowl, gently combine the 2 diced ripe avocados, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, 1 tablespoon lime juice, 1/2 minced jalapeño (if using), and 1/4 teaspoon salt. Stir gently to combine, being careful not to mash the avocado too much. Set aside.
⏱️ 10 min - 3
Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned and cooked through, with no pink remaining.
⏱️ 7 min - 4
While the chicken finishes cooking, warm the 12 small corn tortillas. You can do this by placing them directly on a dry hot skillet for about 30 seconds per side until pliable, or wrap them in a damp paper towel and microwave for 30-60 seconds.
⏱️ 5 min - 5
To assemble the tacos, spoon the chipotle chicken into the warmed tortillas. Top each with a generous dollop of avocado salsa, a sprinkle of 1/4 cup crumbled Cotija cheese, a spoonful of 1/4 cup sour cream, and a handful of 1 cup shredded lettuce.
⏱️ 3 min - 6
Serve immediately and enjoy your Chipotle Chicken Tacos with Avocado Salsa!
Kitchen Tools
Nutrition Facts (per serving)
Chipotle chicken tacos with avocado salsa
Ingredients
For the Chipotle Chicken
- 1 1/4 pounds chicken thighs, boneless, skinless, cut into 1/2 inch pieces
- 2 chipotle peppers, from a can of chipotles in adobo, minced
- 1 tablespoon adobo sauce, from a can of chipotles in adobo
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Avocado Salsa
- 2 avocados, ripe, diced
- 1/4 cup red onion, finely diced
- 1/4 cup cilantro, chopped
- 1 tablespoon lime juice
- 1/2 jalapeño, minced, seeds removed (optional, for mild spice)
- 1/4 teaspoon salt
For Serving
- 12 corn tortillas, small
- 1/4 cup Cotija cheese, crumbled
- 1/4 cup sour cream
- 1 cup lettuce, shredded
Instructions
- 1
In a medium bowl, combine the 1 1/4 pounds of chicken pieces with the 2 minced chipotle peppers, 1 tablespoon adobo sauce, 2 tablespoons lime juice, 1 tablespoon olive oil, 2 minced garlic cloves, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to coat the chicken thoroughly. Let marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator.
⏱️ 20 min - 2
While the chicken marinates, prepare the avocado salsa. In a separate medium bowl, gently combine the 2 diced ripe avocados, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, 1 tablespoon lime juice, 1/2 minced jalapeño (if using), and 1/4 teaspoon salt. Stir gently to combine, being careful not to mash the avocado too much. Set aside.
⏱️ 10 min - 3
Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned and cooked through, with no pink remaining.
⏱️ 7 min - 4
While the chicken finishes cooking, warm the 12 small corn tortillas. You can do this by placing them directly on a dry hot skillet for about 30 seconds per side until pliable, or wrap them in a damp paper towel and microwave for 30-60 seconds.
⏱️ 5 min - 5
To assemble the tacos, spoon the chipotle chicken into the warmed tortillas. Top each with a generous dollop of avocado salsa, a sprinkle of 1/4 cup crumbled Cotija cheese, a spoonful of 1/4 cup sour cream, and a handful of 1 cup shredded lettuce.
⏱️ 3 min - 6
Serve immediately and enjoy your Chipotle Chicken Tacos with Avocado Salsa!