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Chipotle Chicken Tacos
5 from 21 votes

Chipotle Chicken Tacos

Chipotle Chicken Tacos feature boneless chicken breasts marinated in a blend of chipotle chiles, adobo sauce, spices, garlic, and lime juice. The grilled chicken is served on flour or corn tortillas with sliced avocado, a crisp red cabbage and green apple slaw, and a creamy chipotle sauce. This layering creates a balance of smoky, spicy, tangy, crunchy, and creamy elements.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
6 hrs
Total Time
7 hrs
Servings: 8 tacos
Calories: 510 kcal
Course: Main Course
Cuisine: American, Mexican

Ingredients

  • 4 chicken breast boneless and skinless
  • 2 tablespoons olive oil
  • 1 avocado sliced
  • 8 flour tortillas or corn tortillas, small
Chicken Marinade:
  • 1/2 red onion chopped, medium
  • 4 cloves garlic minced
  • 2 tablespoons adobo sauce
  • 2 teaspoons chipotle chili powder
  • 2 tablespoons olive oil
  • 2 teaspoons cumin
  • 2 teaspoons oregano dried
  • 2 tablespoon lime juice
  • 1 teaspoon paprika
  • 1/4 cup distilled vinegar
  • 1/3 cup water
  • salt freshly ground
  • black pepper freshly ground
Red Cabbage Slaw:
  • 5 cups red cabbage shredded
  • 1 green apple peeled and cut into thin sticks
  • 1 red onion sliced, small
  • 1/4 cup cilantro chopped
  • 1/4 cup red wine vinegar
  • 2 tablespoons orange juice
  • lime juice of 1
  • lime zest of 1
  • 1/2 teaspoon salt
Creamy Chipotle Sauce:
  • 1 cup mayonnaise
  • 1/2 cup Mexican crema
  • 2 tablespoons lime juice
  • 3 chipotle chiles in adobo sauce roughly chopped, canned
  • 2 cloves garlic minced

Instructions

Make Chipotle Chicken:
    Cup of Yum
  1. Rinse the chicken and pat it dry with paper towels. Pound it to an even thickness, about a half-inch thick, and add it to a large Ziploc bag.
  2. Add all the marinade ingredients to a food processor and blend until smooth.
  3. Add the marinade to the chicken and remove as much air as possible before closing the Ziploc bag. Shake and mix it well to cover the chicken, then marinate for at least 6 hours.
  4. Remove the chicken from the marinade and add it to a medium-high-heat grill or grill pan over medium heat. Cook for 5-6 minutes on each side or until cooked through.
  5. Remove chicken from the grill, let it rest for 5-10 minutes, then chop roughly.
  6. Place a large pan over medium-high heat, add two tablespoons of oil, and add the chopped chicken once hot. Cook until crisp for 4-5 minutes, stirring occasionally. This step is optional; the purpose is to make the chicken crispier.
  7. Garnish with parsley and serve with rice or in tacos and burritos.
Red Cabbage Slaw:
  1. Toss all the ingredients in a large bowl and set aside.
Creamy Chipotle Sauce:
  1. Combine all the ingredients in a small bowl. Taste and adjust for spiciness. If you want the sauce spicier, add a few more tablespoons of the above sauce from the can.
Assemble:
  1. Add to tortillas: chicken, topped with coleslaw, creamy chipotle sauce, sliced avocado, and fresh chopped parsley.

Nutrition Information

Calories 510kcal (26%) Carbohydrates 32g (11%) Protein 29g (58%) Fat 41g (63%) Saturated Fat 6g (30%) Cholesterol 92mg (31%) Sodium 1593mg (66%) Potassium 829mg (18%) Fiber 6g (24%) Sugar 9g (18%) Vitamin A 1408IU (28%) Vitamin C 43mg (48%) Calcium 117mg (12%) Iron 3mg (17%)

Nutrition Facts

Serving: 8 tacos

Amount Per Serving

Calories 510

% Daily Value*

Calories 510kcal 26%
Carbohydrates 32g 11%
Protein 29g 58%
Fat 41g 63%
Saturated Fat 6g 30%
Cholesterol 92mg 31%
Sodium 1593mg 66%
Potassium 829mg 18%
Fiber 6g 24%
Sugar 9g 18%
Vitamin A 1408IU 28%
Vitamin C 43mg 48%
Calcium 117mg 12%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.