Chipotle Chicken Tacos with Chipotle Sauce

Chipotle Chicken Tacos are made with tender chipotle chicken, a creamy and spicy chipotle sauce, and crunchy red cabbage apple slaw. All your favorite Mexican flavors and textures are packed in a mini tortilla!

If you love tacos, this recipe will make your day. Instead of going out to get your taco fix, make them at home with this easy recipe, which takes 30 minutes, with some prep work and just a handful of ingredients. It comes with fantastic tender grilled chicken marinated in a chipotle lime sauce, topped with red cabbage and apple slaw, and drizzled with delicious creamy chipotle sauce for an authentic flavor without the hefty price tag.

Chipotle Chicken Tacos are made with grilled chicken that is full of flavor from being marinated in a lime and adobo sauce mixture, then slathered with a sauce made from Mexican crema, lime juice, chipotle chiles, and garlic. The red cabbage slaw is so tangy and crunchy, with its red onions, green apples, and vinegar mixed with orange and lime juice that it just takes the taco to a whole other level of incredible taste. 

The best thing about this recipe is how much fun it is to make. There are so many colors and vibrant flavors that it is hard not to get a full taste of everything. And even though it seems a bit complicated with so many different ingredients, it is a very easy to make recipe.

I marinate the chicken the night before, and also  make the chipotle cream in advance. The next day, I grill the chicken, then make the crisp slaw, get the taco toppings, and dinner is ready. Another great thing about these tacos is that they are versatile. Let your guests decide what they want on their tacos. Lay out a spread of homemade salsa, creamy guacamole, cheeses, sauces, and other toppings for everyone to pick from.

Why you will love this recipe

• Make your own at home: No need to go out to the restaurant. Make these delicious, addictive tacos at home and save time and money,
• Full of amazing flavors: You get it all. They are tangy, sweet, smoky, and hot with a kick of red onions, chipotle peppers, and adobo sauce.
• They are fun to make: I enjoy putting these tacos together and I think you will too. Its an easy and fun meal, especially since you can layout different toppings for everyone to choose from.
• Make them fast: With some prep work in advance, in 30 minutes, these tacos can be on the table, ready to eat.

What you’ll need to make chipotle chicken tacos

Special items:

• Food processor – To mix the marinade ingredients.
• Grill – For cooking the chicken.
• Skillet – To crisp the chicken. 
• Bowls
• Cooking utensils

Ingredients:

• Skinless boneless chicken breasts – I like to use chicken breasts because I like white meat, but thighs are juicier and have a more robust flavor if you like that.
• Tortillas – I use small flour tortillas for mine, but corn tortillas are fine too. Hard tacos would also work for this recipe.
• Avocado – Be sure to get a firm dark green avocado with a slight yield. It is ready to eat if the stem comes off easily and the flesh underneath is green or yellow.
• Extra virgin olive oil – Get a high-quality olive oil for a light and mild flavor. Olive oil is perfect for Mexican dishes when it is a good brand as it accentuates the flavors.

For the marinade:

• Red onion – For a sharp, spicy, and pungent taste with a hint of sweetness.
• Garlic – Mince it yourself to get the most incredible bold flavor.
• Lime juice – I always squeeze my own lime juice because it tastes so much better, and it costs a lot less too. With no preservatives or extra sugar.
• Adobo sauce – Packed with chilies, oregano, garlic, vinegar, and other spices, this sauce is rich, smoky, salty, and sweet blended in one mixture.
• Extra virgin olive oil – Just like before, use the best stuff to get the best flavor.
• Cumin – I like to add this for a bit of nuttiness with a hint of citrus.
• Dried oregano – Even though the adobo sauce already has oregano, I like more dried oregano for an extra refreshing pungent flavor with an earthy green profile.
• Chipotle chili powder – Only mildly spicy, it is a wonderful way to add a bit of complex heat that does not add too much kick.
• Smoked paprika – I prefer smoked paprika to give these tacos extra smokiness with a chargrilled taste.
• White vinegar – Needed for that extra zing of flavor and acidity.
• Salt and Pepper
• Water

For the slaw:

• Red cabbage – This vividly colored purple vegetable has a crunchy texture and very tangy taste with a sweeter flavor and earthy undertone.
• Green apple – The sweetness of the slaw is my favorite ingredient! I would not leave these out unless you do not like your slaw to be sweet. Green apples are sour, too, though, which adds a delightful tanginess to the whole taco.
• Red onion – A bit of spicy red onions add some kick and a little sweetness.
• Cilantro – Adds a bit of citrusy fresh flavor with a hint of lemon pepper.
• Red wine vinegar – Fruity and sour with some sweetness to mix things up and tone the spiciness down.
• Orange juice – I squeeze my own orange juice for the freshest flavor without the sugar. It gives the slaw its extra tanginess and orange taste.
• Lime juice – I also squeeze my own lime juice, as I said before, because it tastes better and has no sugar in it. 
• Lime zest – Another way to give this slaw extra tanginess and flavor is to add some lime zest, which I also do myself. It is easy to do with a microplane.
• Salt

For the chipotle sauce:

• Mayonnaise – I recommend using full-fat mayonnaise for the creamiest and richest sauce.
• Mexican crema – Very similar to sour cream, Mexican crema is a tangy white cream used on tacos and other Mexican dishes. It can be found at most grocery stores.
• Lime juice – Once again, I use my own freshly squeezed lime juice.
• Roughly chopped chipotles in adobo sauce – I prefer my own chipotle peppers in adobo sauce for their smoky, sweet flavor and touch of tangy vinegar.
• Garlic – Freshly minced to give this sauce a rich and robust garlicky kick.

How to make chipotle chicken tacos?

1. Make the marinade: The night before, rinse the chicken and pat it dry with paper towels. Then, pound it to about half an inch thickness. Mix the marinade ingredients in a food processor and blend it until smooth before pouring it into a resealable baggie.
2. Marinate the chicken: Put the chicken in the baggie and press the air out before sealing. Shake to mix and cover all the chicken. Please place it in the fridge to marinate for at least six hours or overnight.
3. Grill and rest the chicken: When ready to cook, place the chicken on a grill that is heated to medium-high. Cook for four minutes on each side. The internal temperature should be 150 degrees F. It will continue to rise to 160 degrees F and fully cook in the next stage. Let it rest for 10 minutes before chopping it roughly.
4. Crisp up the chicken: Now, heat two tablespoons of oil in a skillet over medium-high heat. When it is ready, add the chicken and cook until it is crisp, for about three minutes, stirring occasionally
5. Make the red cabbage slaw: To make the slaw, toss all the ingredients in a large bowl and set it aside.
6. Prepare the sauce: For the sauce, mix all the ingredients in a small bowl. Taste and adjust it for spiciness. Add more adobo sauce for extra spiciness. 
7. Assemble and serve the tacos: To assemble, add chicken, then coleslaw, chipotle sauce, sliced avocado, and top with freshly chopped parsley for serving.

Expert tip

Turning these into crunchy tacos

There are so many ways to make soft tacos into hard tacos, and it is unbelievable. It can be done by putting them in the oven, in a skillet, or even in the microwave. The easiest one I saw was to fold a flour tortilla into a tall glass. Put it into a microwave for 30 seconds, after that let it cool in the glass, and it turns out to be a hard taco shell. Amazing.

Or turn the oven to 350 degrees F. Once it is hot, drape the tortillas over the spaces in the oven rack. Use one space for skinny tacos and two for big beefy tacos that stand up independently. This works with flour or corn tortillas. It takes about 10 minutes. But check them after five minutes to make sure they do not burn. It depends on the type of tortilla used and how hot the oven is.

To fry tortillas in a skillet, put about a half inch of oil in it and heat it to 350 degrees F. Place one tortilla in the pan and cook it for 15 seconds. Flip it over and fold it in half with tongs, holding it in place until it is crispy. This typically takes about 15 seconds. Then, remove it and set it on a wire rack over paper towels to dry.

Recipe variations and add-ins:

• Different meat: Sometimes, I fill these tacos with my Instant Pot barbacoa beef instead of chicken. The succulent meat is rich and tender and so delicious.
• Make them crack: For crack chipotle chicken tacos, add crunchy bacon bits, lots of cheddar cheese, and some ranch seasoning mix.
• Lose the heat: For those very sensitive to spicy food, turn down the heat by leaving out the chiles, adobo sauce, and chipotle chili powder. They will still be delicious. 
• Tropical sauce: To make the chipotle sauce sweeter and more tropical, toss some crushed pineapples or mangoes in it.
• Other citrus: Instead of lime, use lemon for a different taste. In fact, you could even use oranges for a sweet and savory combo.

Serving suggestions:

Chipotle chicken tacos go great with a variety of side dishes. Here are some serving suggestions I enjoy.

• Serve with a southwest salad full of veggies, beans, and cheese seasoned with smoked paprika.
• They would also go great with a regular side salad with iceberg lettuce, tomatoes, and cucumbers.
• Make sure there are plenty of toppings for the tacos for everyone to choose from like pico de gallo, sour cream, salsa, tomatoes, cheese, guacamole, onions, lettuce, refried beans, and olives. 
• These tacos go great with lemon-lime margaritas or a refreshing glass of homemade horchata.
• Other sides to serve with these tacos include cilantro lime rice,  and pinto beans.
• For dessert, enjoy a some authentic crispy churros. 

I have many recipes inspired by the Mexican cuisine! Make sure you check my Mexican black beansSalad, grilled chicken fajita salad, and decadent tres leches cake! 

Frequently asked questions

Why is my slaw bitter?

Cabbage is from the mustard family, and it has sulfur in it that it uses to protect itself from damage from pests. When the plant cells are broken (like when they are cut) the oils can release a chemical that is very bitter. Another compound in cabbage that can do this is glucosinolates. To prevent this from happening, you can soak the chopped cabbage in cold water for 10 to 15 minutes. Not only will that remove the bitterness, but it will also help make it crispier.

What are the best tortillas for chipotle chicken tacos recipe?

Although many people prefer corn tortillas, I like flour tortillas myself because they have a much milder flavor. I want to taste the chicken and other ingredients more than the corn flavor of the tortillas. I also enjoy how soft and pliable flour tortillas are to work with. Corn tortillas can be stiff and more delicate. They fall apart more easily than flour tortillas. But the main reason is that I prefer the taste of the flour tortilla better.

What is the difference between coleslaw and red cabbage slaw?

Coleslaw is a Dutch cabbage salad made with shredded raw green cabbage with mayonnaise, while red cabbage slaw is made with chopped red cabbage, red wine vinegar, red onion, limes, and cilantro. Sometimes, like my recipe, it also has orange juice and green apples. Other recipes call for shredded carrots, and some even use ketchup. They all use a variety of herbs and seasonings as well.

What is the best way to marinate chicken?

Marinating the chicken is easy. First, pound the chicken with a meat mallet or tenderizer until it is about half an inch thick. Don’t have a meat mallet? Use anything heavy like a rolling pin or a can of vegetables. Then, mix the marinade in a food processor. After, pour it into a heavy-duty resealable baggie, place the chicken in the baggie with the marinade, and move it around a bit to make sure it is completely covered on all sides. Last, remove the air, seal it, and put it in the fridge to marinate for at least six hours or overnight.

How to store leftovers:

• Refrigerate: Refrigerate for up to three days in an airtight container. 
• Freezing: Wrap in plastic and place in freezer bags before storing in the freezer for up to two months.   
• Defrost: Thaw them overnight in the fridge for the best results.
• Reheating: You can reheat them in the microwave for 60 to 90 seconds.

More tacos to try:

Recipe tips:

• Drizzle tortillas with olive oil and warm them in a pan first to make them easier to work with.
• Keep them warm overnight if needed by putting them in a slow cooker or in an oven at a low temperature.
• Soak cabbage in cold water for 10 to 15 minutes after chopping to prevent it from being bitter.
• Another way to prevent it from becoming bitter is to add some sugar to your slaw.
• Either flour or corn tortillas will work for this recipe. I prefer flour tortillas because they are easier to work with and have a milder flavor.
• Be sure to tenderize the chicken first with a meat mallet or something else heavy.
• Marinate the chicken for at least six hours (preferably overnight) for the best flavor.