Chipotle Lime Chicken Tacos with Avocado
Chipotle Lime Chicken Tacos with Avocado
Ingredients
For the Chipotle Lime Chicken
- 1.5 pound chicken breast, cut into 1/2-inch cubes
- 2 tablespoons chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce
- 1/4 cup lime juice, freshly squeezed
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For Serving
- 8 corn tortillas
- 2 avocado, sliced or diced
- 1/4 cup cilantro, chopped fresh
- 4 lime wedges
- 1/2 cup sour cream or Greek yogurt, optional
- 1/4 cup pickled red onions, optional
Instructions
- 1
In a medium bowl, combine the cubed chicken, minced chipotle peppers, adobo sauce, lime juice, minced garlic, cumin, smoked paprika, salt, and black pepper. Toss to coat the chicken evenly. Let marinate for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator.
⏱️ 5 min
- 2
Heat the olive oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary to avoid crowding the pan. Cook for 5-7 minutes per side, or until the chicken is cooked through and slightly caramelized.
⏱️ 15 min•🌡️ 375
- 3
While the chicken is cooking, warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side, or by wrapping them in a damp paper towel and microwaving for 30-60 seconds.
⏱️ 5 min
- 4
Assemble the tacos: Fill each warm tortilla with the cooked chipotle lime chicken. Top with sliced or diced avocado, chopped cilantro, and optional toppings like sour cream or pickled red onions.
⏱️ 5 min
- 5
Serve immediately with lime wedges on the side for an extra squeeze of fresh flavor.
Kitchen Tools
Nutrition Facts (per serving)
Chipotle Lime Chicken Tacos with Avocado
Ingredients
For the Chipotle Lime Chicken
- 1.5 pound chicken breast, cut into 1/2-inch cubes
- 2 tablespoons chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce
- 1/4 cup lime juice, freshly squeezed
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For Serving
- 8 corn tortillas
- 2 avocado, sliced or diced
- 1/4 cup cilantro, chopped fresh
- 4 lime wedges
- 1/2 cup sour cream or Greek yogurt, optional
- 1/4 cup pickled red onions, optional
Instructions
- 1
In a medium bowl, combine the cubed chicken, minced chipotle peppers, adobo sauce, lime juice, minced garlic, cumin, smoked paprika, salt, and black pepper. Toss to coat the chicken evenly. Let marinate for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator.
⏱️ 5 min - 2
Heat the olive oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary to avoid crowding the pan. Cook for 5-7 minutes per side, or until the chicken is cooked through and slightly caramelized.
⏱️ 15 min•🌡️ 375 - 3
While the chicken is cooking, warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side, or by wrapping them in a damp paper towel and microwaving for 30-60 seconds.
⏱️ 5 min - 4
Assemble the tacos: Fill each warm tortilla with the cooked chipotle lime chicken. Top with sliced or diced avocado, chopped cilantro, and optional toppings like sour cream or pickled red onions.
⏱️ 5 min - 5
Serve immediately with lime wedges on the side for an extra squeeze of fresh flavor.