Chipotle Chicken Tacos with Yogurt Sauce
User Reviews
5
Chipotle Chicken Tacos with Yogurt Sauce
Description
Chipotle Chicken Tacos with Yogurt Sauce highlight boneless, skinless chicken thighs marinated in a blend of olive oil and spices including chili powder and cumin. The chicken is pan-seared until well browned and cooked through, then rested and sliced. The yogurt sauce combines plain Greek yogurt with chipotle pepper sauce, lime juice, and seasonings to provide a creamy and slightly spicy contrast. Served on corn tortillas, the tacos are topped with fresh pico de gallo and thinly sliced cabbage, adding texture and freshness.
The flavor profile balances smoky and mild heat from the chipotle and spices with the cooling effect of the yogurt sauce and crisp vegetables. The method allows for precise seasoning and a juicy interior for the chicken thighs, complementing the fresh elements in the taco assembly.
This recipe suggests serving about two tacos per person, with the sauce and pico de gallo scaling to up to eight tacos. The notes mention helpful substitutions such as chipotle powder for the pepper sauce and provide storage suggestions for leftover chipotle peppers. Overall, these tacos can fit into casual meals where layering fresh, smoky, and creamy elements provides interest and variety.
Ingredients
Chicken
- 2 chicken thighs large or 4 small, boneless skinless
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/8 teaspoon black pepper
Tacos
- 4 corn tortillas
- 1 cup Pico de Gallo
- 2 cups cabbage thinly sliced
Chipotle Yogurt Sauce
- 1 plain Greek yogurt 5-ounce container
- 1 teaspoon chipotle pepper sauce from a can
- lime about 1 1/2 teaspoons juice, juice from 1/2 lime
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/8 salt to 1/4 teaspoon
- black pepper to taste
Instructions
Chicken
- In a medium bowl, combine thighs, oil, and spices. Toss to coat. Set aside. Heat a medium frying pan over medium to medium high heat. Once hot, grease with cooking spray and add chicken thighs. Cook until well browned, 2 to 5 minutes. Flip and cook until an instant read thermometer inserted into the center of the thighs reads 160°F, 2 to 5 minutes. (If thighs are large, they may require a longer cooking time.)
- Transfer thighs to a plate. And allow to rest for 5 minutes before slicing.
Sauce
- Combine sauce ingredients and stir together.
Assemble
- Assemble tacos, top with pico de gallo and sauce, and enjoy.
Notes
- One chicken thigh generally makes two tacos; adjust quantities for larger appetites.
- Chipotle powder can substitute for chipotle pepper sauce—start with a small amount and increase to taste.
- Freeze leftover chipotle peppers in an ice cube tray or on parchment to preserve for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Calories | 446kcal | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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