Chipotle Chicken Tacos Recipe
These Chipotle Chicken Tacos are bursting with flavor, quick to prepare, and perfect for creating that wow factor at dinner. Whether you’re hosting family, friends, or just treating yourself, this recipe combines tender chicken packed with smoky chipotle heat and zesty toppings for an unforgettable feast.
Tacos are always a winner no matter if we are feeding just ourselves or a crowd. If you enjoy them as well, check out these Slow Cooker Mexican Shredded Chicken Tacos, Slow Cooker Honey Lime Chicken Tacos, or these Slow Cooker Rotel Tacos.
Table of contents
Why You’ll Love This Recipe
- Quick and flavorful: You can whip up these tacos in no time while still serving restaurant-quality flavors.
- Simple Ingredients: Using basic pantry staples, this recipe is perfect for when you need a quick meal without having to make a trip to the grocery store.
- Family-friendly: Everyone in your household will love these tacos, making it an ideal weeknight dinner option.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
No need to stress about complicated ingredient lists! This recipe uses pantry-friendly staples to save you both time and effort when shopping for groceries.
Variations
- Make it vegetarian: Swap out the chicken for roasted cauliflower or black beans for a plant-based twist.
- Turn up the heat: Add an extra chipotle pepper or crushed red pepper flakes if you’re a fan of spicier bites.
- Add a crunchy topping: Sprinkle some crushed tortilla chips or toasted pepitas over the top for added crunch and texture.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a large skillet, heat olive oil over medium-high heat. Add the sliced onion and cook until softened, about 3 minutes. Add the garlic and cook for another 1 minute.
- Add the chicken pieces to the skillet, stirring occasionally until browned, about 5-7 minutes.
- Stir in the chopped chipotle peppers, adobo sauce, cumin, smoked paprika, chili powder, oregano, salt, and pepper. Cook for an additional 5-7 minutes, or until the chicken is cooked through and well coated with the sauce.
- For the guacamole, cut the avocados in half, remove the pits, and scoop the flesh into a large blender. Add lime, mayonnaise, salt, cumin, cayenne, and cilantro to the blender. Pulse on high till all ingredients are well blended and guacamole is smooth.
- Fill each tortilla with a generous amount of the chipotle chicken mixture.
- Top with purple cabbage, guacamole, Mexican crema or sour cream, feta, cilantro and lime. Enjoy!
Expert Tips
- Warm your tortillas for the best texture. Heat them in a dry skillet or directly over a gas flame for added flavor.
- Double the batch of the chicken filling if you’re feeding a crowd or want leftovers for meal prep. It tastes even better the next day!
- Don’t skip the lime: The tangy lime juice brightens the dish and balances the chipotle’s smoky heat.
Frequently Asked Questions
Do you have questions about this Chipotle chicken tacos recipe? Here are the answers to the most commonly asked questions.
Stored in an airtight container in the refrigerator, the chicken filling will stay fresh for up to 4 days.
Yes, you can! Make sure to cool the chicken completely before transferring it to a freezer-safe container or zip-top bag. It will stay good for up to 3 months in the freezer. When you’re ready to use it, simply thaw it in the refrigerator overnight and reheat it on the stovetop or in the microwave until warmed through.
If you can’t find chipotle peppers in adobo sauce, smoked paprika with a dash of cayenne powder works well as an alternative.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Chipotle Chicken Tacos Recipe
Equipment
- large skillet
- small bowl
- Food processor
- cast iron skillet
Ingredients
- 5 boneless skinless chicken breasts cut into bite-sized pieces
- 3 tablespoons olive oil
- 1 medium onion thinly sliced
- 3 cloves garlic minced
- 3 chipotle peppers in adobo sauce chopped (adjust to your heat preference)
- 2 tablespoons adobo sauce from the can
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon oregano
- 2 teaspoons salt
- ¼ teaspoon black pepper
- corn tortillas
- toppings: of your choice
Guacamole:
- 5-6 ripe avocados
- 1 lime juiced
- ½ cup mayonnaise or sour cream
- 1 teaspoon salt
- ½ teaspoon ground cumin optional
- ½ teaspoon ground cayenne pepper optional, for heat
- 2 tablespoon fresh cilantro or a small bunch of cilantro.
Instructions
- In a large skillet, heat olive oil over medium-high heat.
- Add the sliced onion and cook until softened, about 3 minutes.
- Add the garlic and cook for another 1 minute.
- Add the chicken pieces to the skillet, stirring occasionally until browned, about 5-7 minutes.
- Stir in the chopped chipotle peppers, adobo sauce, cumin, smoked paprika, chili powder, oregano, salt, and pepper. Cook for an additional 5-7 minutes, or until the chicken is cooked through and well coated with the sauce.
- For the guacamole, cut the avocados in half, remove the pits, and scoop the flesh into a large blender.
- Add lime, mayonnaise, salt, cumin, cayenne, and cilantro to the blender.
- Pulse on high till all ingredients are well blended and guacamole is smooth. Transfer to a separate bowl.
- Serve the tacos: heat tortillas on a dry cast iron skillet or in the microwave.
- Fill each tortilla with a generous amount of the chipotle chicken mixture.
- Top with purple cabbage, guacamole, Mexican crema or sour cream, feta, cilantro and lime.
- Enjoy!
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
