Imported from Instagram

Crispy Chipotle Chicken Tacos

Name: Crispy Chipotle Chicken Tacos
Prep time: 45 min
Cook time: 15 min
Total time: 90 min
Yield: 18 servings
Cuisine: Mexican
Ingredients: 2 lb boneless chicken thighs (Cut into cubes); 3 tbsp chipotle peppers in adobo sauce (For the marinade); 2 tbsp fresh lime juice (For the marinade); 3 cloves garlic (Source states 3–4 cloves); salt (To taste); 1 tsp black pepper (For the marinade); 1 tbsp garlic powder (For the marinade); 1 tbsp onion powder (For the marinade); 2 tbsp honey (For the marinade); 1 tbsp fresh parsley (Chopped; used in the marinade and salsa); water (A splash for blending the marinade); oil (For cooking); 3 tbsp mayonnaise (For the chipotle sauce); 2 tbsp sour cream (For the chipotle sauce); 1 tbsp reserved chipotle marinade (Reserved before marinating the chicken); 2 tbsp water (To loosen the chipotle sauce); 1 red onion (Large; diced); 2 tomatoes (Diced); 2 tbsp fresh lime juice (For the salsa); 1 jalapeno (Diced; remove seeds); 18 mini taco shells (Source states 15–20; warm according to package instructions); 1 cup mozzarella cheese (Shredded, for assembly)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Mini tacos filled with crispy chipotle-marinated chicken, creamy chipotle sauce, fresh pico de gallo, and shredded mozzarella. The chicken is marinated in a smoky, sweet, garlicky mixture before being skillet-cooked until crisp.

18 servings90 minMexican

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Ingredients

2 lb boneless chicken thighs (Cut into cubes)
3 tbsp chipotle peppers in adobo sauce (For the marinade)
2 tbsp fresh lime juice (For the marinade)
3 cloves garlic (Source states 3–4 cloves)
salt (To taste)
1 tsp black pepper (For the marinade)
1 tbsp garlic powder (For the marinade)
1 tbsp onion powder (For the marinade)
2 tbsp honey (For the marinade)
1 tbsp fresh parsley (Chopped; used in the marinade and salsa)
water (A splash for blending the marinade)
oil (For cooking)
3 tbsp mayonnaise (For the chipotle sauce)
2 tbsp sour cream (For the chipotle sauce)
1 tbsp reserved chipotle marinade (Reserved before marinating the chicken)
2 tbsp water (To loosen the chipotle sauce)
1 red onion (Large; diced)
2 tomatoes (Diced)
2 tbsp fresh lime juice (For the salsa)
1 jalapeno (Diced; remove seeds)
18 mini taco shells (Source states 15–20; warm according to package instructions)
1 cup mozzarella cheese (Shredded, for assembly)

Steps

1
Place the chipotle peppers in adobo sauce, garlic, lime juice, salt, black pepper, garlic powder, onion powder, honey, and chopped parsley in a food processor or blender. Add a splash of water and blend until smooth.
2
Reserve 1 tablespoon of the blended chipotle marinade for the sauce.
3
Add the remaining marinade to the cubed chicken thighs and marinate for at least 30 minutes.
4
Whisk the mayonnaise, sour cream, reserved chipotle marinade, and 2–3 tablespoons water together in a bowl until smooth and loosened. Refrigerate until ready to use.
5
Combine the diced red onion, diced tomatoes, lime juice, chopped parsley, and seeded diced jalapeno in a bowl. Stir to make the pico de gallo.
6
Heat oil in a large skillet over medium-high heat.
7
Add the marinated chicken to the skillet and cook for about 5–6 minutes per side, until crispy and cooked through.
8
Warm the mini taco shells according to the package instructions.
9
Fill each warm taco shell with crispy chipotle chicken, chipotle sauce, fresh salsa, and shredded mozzarella cheese.
10
Serve the tacos immediately.

Notes

The source does not specify the exact amount of cooking oil, the marinade's splash of water, or a chicken internal temperature. It also lists parsley under the salsa ingredients while using it in the marinade; it is included once and used in both preparations.