Chipotle Chicken Tacos
Chipotle Chicken Tacos
Ingredients
For the Chipotle Chicken
- 1 pound chicken thighs, boneless, skinless
- 2 teaspoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 can chipotle peppers in adobo sauce, 7 ounce, puréed
- 2 teaspoons lemon juice
- 2 tablespoons vegetable oil, for searing
For the Tacos
- 12 corn tortillas
- 1/4 red onion, diced
- 1 1/2 cups Queso Oaxaca, shredded
- 1 tablespoon butter
- 1/4 cup vegetable oil, for frying tacos
Instructions
- 1
Place the chicken thighs in a large metal bowl. Add 2 teaspoons of olive oil, 1 teaspoon of salt, 1 teaspoon of garlic powder, and 1 teaspoon of chili powder. Pour in the puréed chipotle peppers from the can and squeeze in 2 teaspoons of lemon juice.
⏱️ 5 min
- 2
Using your hands, mix all the ingredients together until the chicken is thoroughly coated. Cover the bowl and marinate the chicken in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 5 min
- 3
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place the marinated chicken thighs into the hot pan and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F.
⏱️ 15 min
- 4
Remove the cooked chicken from the pan and transfer it to a plate. Tent loosely with aluminum foil to keep warm and allow the juices to redistribute. This will also help collect the pan juices.
⏱️ 5 min
- 5
Carefully pour the pan juices from the skillet into a measuring cup. Add 1 tablespoon of butter to the measuring cup with the chicken juices. Stir until the butter is melted and combined with the juices. This mixture will be used to coat the tortillas.
⏱️ 2 min
- 6
On a cutting board, dice the cooked chicken into small, bite-sized pieces.
⏱️ 5 min
- 7
Heat 1/4 cup of vegetable oil in a clean large skillet or on a griddle over medium heat.
⏱️ 2 min
- 8
Dip one corn tortilla into the chicken juice and butter mixture, ensuring both sides are lightly coated. Place the coated tortilla in the hot pan.
⏱️ 1 min
- 9
Sprinkle about 2 tablespoons of shredded Queso Oaxaca over one half of the tortilla in the pan. Immediately add a portion of the diced chicken (about 2 tablespoons) on top of the cheese, followed by a pinch of diced red onion.
⏱️ 1 min
- 10
Once the cheese begins to melt and the tortilla is lightly browned on the bottom (about 1-2 minutes), use a spatula to fold the empty half of the tortilla over the filling. Press down gently with the spatula to help the taco crisp up and the cheese melt.
⏱️ 2 min
- 11
Continue frying the taco for another 1-2 minutes per side, or until the tortilla is crispy and golden brown on both sides. Remove from the pan and repeat with the remaining tortillas and filling.
⏱️ 15 min
- 12
Serve the Chipotle Chicken Tacos immediately, garnished with extra diced red onion or your favorite taco toppings, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Chipotle Chicken
- 1 pound chicken thighs, boneless, skinless
- 2 teaspoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 can chipotle peppers in adobo sauce, 7 ounce, puréed
- 2 teaspoons lemon juice
- 2 tablespoons vegetable oil, for searing
For the Tacos
- 12 corn tortillas
- 1/4 red onion, diced
- 1 1/2 cups Queso Oaxaca, shredded
- 1 tablespoon butter
- 1/4 cup vegetable oil, for frying tacos
Instructions
- 1
Place the chicken thighs in a large metal bowl. Add 2 teaspoons of olive oil, 1 teaspoon of salt, 1 teaspoon of garlic powder, and 1 teaspoon of chili powder. Pour in the puréed chipotle peppers from the can and squeeze in 2 teaspoons of lemon juice.
⏱️ 5 min - 2
Using your hands, mix all the ingredients together until the chicken is thoroughly coated. Cover the bowl and marinate the chicken in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 5 min - 3
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place the marinated chicken thighs into the hot pan and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F.
⏱️ 15 min - 4
Remove the cooked chicken from the pan and transfer it to a plate. Tent loosely with aluminum foil to keep warm and allow the juices to redistribute. This will also help collect the pan juices.
⏱️ 5 min - 5
Carefully pour the pan juices from the skillet into a measuring cup. Add 1 tablespoon of butter to the measuring cup with the chicken juices. Stir until the butter is melted and combined with the juices. This mixture will be used to coat the tortillas.
⏱️ 2 min - 6
On a cutting board, dice the cooked chicken into small, bite-sized pieces.
⏱️ 5 min - 7
Heat 1/4 cup of vegetable oil in a clean large skillet or on a griddle over medium heat.
⏱️ 2 min - 8
Dip one corn tortilla into the chicken juice and butter mixture, ensuring both sides are lightly coated. Place the coated tortilla in the hot pan.
⏱️ 1 min - 9
Sprinkle about 2 tablespoons of shredded Queso Oaxaca over one half of the tortilla in the pan. Immediately add a portion of the diced chicken (about 2 tablespoons) on top of the cheese, followed by a pinch of diced red onion.
⏱️ 1 min - 10
Once the cheese begins to melt and the tortilla is lightly browned on the bottom (about 1-2 minutes), use a spatula to fold the empty half of the tortilla over the filling. Press down gently with the spatula to help the taco crisp up and the cheese melt.
⏱️ 2 min - 11
Continue frying the taco for another 1-2 minutes per side, or until the tortilla is crispy and golden brown on both sides. Remove from the pan and repeat with the remaining tortillas and filling.
⏱️ 15 min - 12
Serve the Chipotle Chicken Tacos immediately, garnished with extra diced red onion or your favorite taco toppings, if desired.
⏱️ 1 min