Chipotle Chicken Tacos with Chipotle Sauce

If you love tacos, this recipe will make your day. Instead of going out for your taco fix, make Chipotle Chicken Tacos with Chipotle Sauce and crunchy coleslaw at home with this easy 30-minute recipe. These come out with fantastic, tender, grilled chicken marinated in a chipotle-lime sauce, topped with red cabbage and apple slaw, and drizzled with a delicious, creamy chipotle sauce for authentic flavor without the hefty price tag of eating out. All your favorite Mexican flavors and textures are packed in a mini tortilla!

I marinate the chicken the night before and make the chipotle cream in advance; it takes just 5 minutes. The next day, I grill the chicken, then fix the crisp slaw, get the taco toppings, and dinner is ready. Another great thing about these tacos is their versatility. 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.

Chipotle Chicken Tacos are made with grilled chicken marinated in a lime-and-adobo sauce mixture, then slathered with a sauce of 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 may seem a bit complicated with so many ingredients, it is a very easy recipe. I promise you will be surprised and impressed.

Why you will love this recipe

• Make your own at home: These beat the restaurant-made tacos; they truly taste authentic, like you just ordered them from a small tavern in Mexico. Making them at home is budget-friendly and lets you be creative with the toppings.
• 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. It’s an easy and fun meal, especially since you can lay out different toppings for everyone to choose from. They are ideal for cozy family dinners, parties, and game nights with friends.
• Easy to make: With some prep work in advance, these tacos can be on the table in 30 minutes. All the steps are easy to follow and really simple.

What you will need

• Skinless boneless chicken breasts and oil – 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. Get a high-quality olive oil for browning the chicken.
• 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.
• Marinade – The chicken is marinated in a flavor blend of red onion, garlic, refreshing lime juice, authentic adobo sauce, nutty cumin, dried oregano, chipotle chili powder, smoked paprika, olive oil, white vinegar, salt, pepper, and water.
• Slaw – I have thought of every single layer when making these tacos, and a red cabbage slaw with green apple and red onion was the winner. Flavored with cilantro, red wine vinegar for some tanginess, orange juice, lime juice, lime zest, and salt, creates a harmony of sweet, refreshing aromas that complement the spicy, smoky chicken.
• Chipotle sauce – You will love this creamy, spicy sauce made with full-fat mayo, Mexican crema, lime juice, garlic, and chipotle peppers in adobo sauce for their smoky, sweet, and tangy flavor.

How to prepare

Make the marinade: The night before, I rinse the chicken and pat it dry with paper towels. Then pound it to about half an inch thick. I add the marinade ingredients to a food processor, blend until smooth, then pour into a resealable baggie.

Marinate the chicken: I put the chicken in the baggie, press out the air, then seal. Shake to mix and cover the chicken evenly in the sauce. I place it in the fridge to marinate for at least six hours or overnight.

Grill and rest the chicken: When ready to cook, I place the chicken on the preheated grill and cook for 6-7 minutes per side, then rest it. The internal temperature should be 160 degrees F. It will continue to rise to 165°F while it rests. I let it rest for 10 minutes before roughly chopping it.

Crisp up the chicken: This step is optional, but I heat 2 tablespoons of oil in a skillet over medium-high heat. When it is ready, I add the chicken and cook until it is crisp, for about three minutes, stirring occasionally. This is done to make the chicken extra crispy.

Make the red cabbage slaw: I toss all the ingredients in a large bowl, then set it aside.

Prepare the sauce: I mix all the ingredients in a small bowl, then taste and adjust the spiciness as needed, adding more adobo sauce if needed. 

Assemble and serve the tacos: In a taco tortilla, I add chicken, then coleslaw, chipotle sauce, and sliced avocado, and top with freshly chopped parsley.

Expert tip

Turning these into crunchy tacos

If you are serving these for a party or would prefer crispy taco shells, I suggest folding a flour tortilla into a tall glass. Put it in the microwave for 30 seconds; after that, let it cool in the glass, and it turns into a hard taco shell. Or turn the oven to 350°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 on their own. 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, heat about half an inch of oil over medium heat until it reaches 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.

More tips to consider

• Drizzle tortillas with olive oil and warm them in a pan first to make them easier to work with.
• Soak chopped cabbage in cold water for 10 to 15 minutes to prevent it from becoming 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; it will absorb the marinade better.
• Marinate the chicken for at least six hours (preferably overnight) for the best flavor.

Recipe variations and add-ins:

• Different meat: Instead of chicken, you can use pork, steak, or shrimp.
• 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 in some crushed pineapple or mango.
• 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. One of my favorites is with a southwest salad full of veggies, beans, and cheese seasoned with smoked paprika. Also, plenty of toppings for the tacos for everyone to choose from, like pico de gallo, sour cream, pineapple salsa, freshly shredded cheese, chunky guacamole, pickled onions, and lettuce.

My husband always asks for Mexican black beans on the side and his favorite Mexican salad. When it comes to dessert, we go big, especially when serving these on Cinco de Mayo. I always make authentic, crispy churros, sugar-coated bunuelos, decadent tres leches cake, and pillowy sopapillas.

How to store leftovers:

• Refrigerate: Store the taco meat and the Chipotle sauce in separate airtight containers for up to 3 days. The slaw can be stored in another airtight container for 1-2 days, but it will not be as crispy and crunchy.
• Freezing: Wrap the cooked chipotle chicken in plastic wrap, then place it in freezer bags and store in the freezer for up to 2 months.   
• Defrost: Thaw overnight in the fridge for the best results.
• Reheating: You can reheat the meat in the microwave for 60 to 90 seconds.

Frequently asked questions

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