Smoky Chipotle Chicken Tacos
Smoky Chipotle Chicken Tacos
Ingredients
For the Chipotle Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 chipotle peppers in adobo sauce, from a can, minced, plus 1 tablespoon adobo sauce
- 1 lime, juiced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- 8 corn or flour tortillas, small
- 1 avocado, diced or sliced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cotija cheese, crumbled
- 1/4 cup sour cream or Mexican crema, for drizzling, as needed
- 2 lime wedges, for serving
Instructions
- 1
Prepare the chipotle marinade: In a medium bowl, combine the minced chipotle peppers and adobo sauce, lime juice, minced garlic, ground cumin, dried oregano, smoked paprika, 1 tablespoon of olive oil, salt, and black pepper. Whisk until well combined.
⏱️ 5 min - 2
Marinate the chicken: Add the chicken thighs to the bowl with the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor.
⏱️ 20 min - 3
Cook the chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated chicken thighs in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes per side, or until the chicken is cooked through and has a nice char.
⏱️ 15 min - 4
Shred the chicken: Remove the cooked chicken from the skillet and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. You can also chop it if preferred. Return the shredded chicken to the skillet with any remaining pan juices and toss to coat.
⏱️ 5 min - 5
Warm the tortillas: While the chicken rests, warm the tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or wrapping them in foil and heating in a 300°F oven for 5-7 minutes.
⏱️ 5 min•🌡️ 300 - 6
Assemble the tacos: Fill each warm tortilla with a generous portion of the shredded chipotle chicken. Top with diced avocado, finely diced red onion, chopped fresh cilantro, and crumbled cotija cheese. Drizzle with sour cream or Mexican crema, as needed, and serve immediately with lime wedges.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Smoky Chipotle Chicken Tacos
Ingredients
For the Chipotle Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 chipotle peppers in adobo sauce, from a can, minced, plus 1 tablespoon adobo sauce
- 1 lime, juiced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- 8 corn or flour tortillas, small
- 1 avocado, diced or sliced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cotija cheese, crumbled
- 1/4 cup sour cream or Mexican crema, for drizzling, as needed
- 2 lime wedges, for serving
Instructions
- 1
Prepare the chipotle marinade: In a medium bowl, combine the minced chipotle peppers and adobo sauce, lime juice, minced garlic, ground cumin, dried oregano, smoked paprika, 1 tablespoon of olive oil, salt, and black pepper. Whisk until well combined.
⏱️ 5 min - 2
Marinate the chicken: Add the chicken thighs to the bowl with the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor.
⏱️ 20 min - 3
Cook the chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated chicken thighs in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes per side, or until the chicken is cooked through and has a nice char.
⏱️ 15 min - 4
Shred the chicken: Remove the cooked chicken from the skillet and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. You can also chop it if preferred. Return the shredded chicken to the skillet with any remaining pan juices and toss to coat.
⏱️ 5 min - 5
Warm the tortillas: While the chicken rests, warm the tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or wrapping them in foil and heating in a 300°F oven for 5-7 minutes.
⏱️ 5 min•🌡️ 300 - 6
Assemble the tacos: Fill each warm tortilla with a generous portion of the shredded chipotle chicken. Top with diced avocado, finely diced red onion, chopped fresh cilantro, and crumbled cotija cheese. Drizzle with sour cream or Mexican crema, as needed, and serve immediately with lime wedges.
⏱️ 5 min