Chipotle Chicken Tacos

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

Course Main Course

Cuisine American, Mexican

Keyword Chipotle Chicken Tacos

Prep Time 30 minutes

Cook Time 30 minutes

Marinate 6 hours

Total Time 6 hours

Servings tacos

Calories 510kcal

Author Catalina Castravet

Ingredients

4 chicken breasts boneless and skinless
2 tablespoons olive oil
1 avocado sliced
8 small flour tortillas or corn tortillas

Chicken Marinade:

1/2 medium red onion chopped
4 cloves garlic minced
2 tablespoons adobo sauce
2 teaspoons chipotle chili powder
2 tablespoons olive oil
2 teaspoons cumin
2 teaspoons dried oregano
2 tablespoon lime juice
1 teaspoon paprika
1/4 cup distilled vinegar
1/3 cup water
Salt and freshly ground black pepper

Red Cabbage Slaw:

5 cups shredded red cabbage
1 green apple peeled and cut into thin sticks
1 small red onion sliced
1/4 cup cilantro chopped
1/4 cup red wine vinegar
2 tablespoons orange juice
juice of 1 lime
zest of 1 lime
1/2 teaspoon salt

Creamy Chipotle Sauce:

1 cup mayonnaise
1/2 cup Mexican crema
2 tablespoons lime juice
3 canned chipotle chiles in adobo sauce roughly chopped
2 cloves garlic minced

US Customary - Metric

Instructions

Make Chipotle Chicken:

Rinse the chicken and pat it dry with paper towels. Pound it to an even thickness, about a half-inch thick. Add it to a large Ziploc bag.
Add all the marinade ingredients together to a food processor and blend until smooth.
Add marinade to the chicken and remove as much air as possible before closing it. Shake it and mix it well to get the chicken well covered, marinate for at least 6 hours.
Remove the chicken from marinade and add to a medium-high heat grill or grill pan over medium heat. Cook for 5-6 minutes on each side or until cooked through.
Remove chicken from the grill, let stand for 5-10 minutes, then chop roughly.
Add chopped chicken and 2 tablespoons of oil to a
Place a large pan over medium-high heat, add 2 tablespoons of oil, once hot, add the chopped chicken and cook until crisp for 4-5 minutes, stirring occasionally.
Garnish with parsley and serve as is, with rice or in tacos and burritos.

Red Cabbage Slaw:

Toss all the ingredients in a large bowl and set aside.

Creamy Chipotle Sauce:

Combine all the ingredients in a small bowl. Taste and adjust for spiciness, if you want the sauce spicier add a few tablespoons of the above sauce from the can.

Assemble:

Add to tortillas: chicken, topped with coleslaw, creamy chipotle sauce, sliced avocado, and fresh chopped parsley.

Video

Nutrition