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; 1 tbsp Garlic powder (For the marinade); 1 tbsp Onion powder (For the marinade); 2 tbsp Honey (For the marinade); 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 from the blended marinade); 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 tbsp Fresh parsley (Chopped; used in the marinade and salsa); 1 Jalapeño (Diced; remove seeds); 15 Mini taco shells (Source states 15–20 shells; warm according to package instructions); 1 cup Mozzarella cheese (Shredded)

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 chipotle mixture before being skillet-cooked.

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
1 tbsp Garlic powder (For the marinade)
1 tbsp Onion powder (For the marinade)
2 tbsp Honey (For the marinade)
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 from the blended marinade)
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 tbsp Fresh parsley (Chopped; used in the marinade and salsa)
1 Jalapeño (Diced; remove seeds)
15 Mini taco shells (Source states 15–20 shells; warm according to package instructions)
1 cup Mozzarella cheese (Shredded)

Steps

1
Add the chipotle peppers in adobo sauce, garlic, lime juice, salt, black pepper, garlic powder, onion powder, honey, and fresh parsley to 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
Heat oil in a large skillet over medium-high heat.
5
Add the marinated chicken to the skillet and cook for about 5–6 minutes per side, until crispy and cooked through.
6
Whisk the mayonnaise, sour cream, reserved chipotle marinade, and 2–3 tablespoons of water together in a bowl until loosened and smooth.
7
Refrigerate the chipotle sauce until ready to use.
8
Combine the diced red onion, tomatoes, lime juice, chopped parsley, and diced jalapeño in a bowl. Stir to make the fresh salsa.
9
Warm the mini taco shells according to the package instructions.
10
Fill the warmed taco shells with crispy chipotle chicken, chipotle sauce, fresh salsa, and shredded mozzarella cheese.
11
Serve the tacos immediately.

Notes

The source says to add parsley to the marinade but lists parsley under the salsa ingredients; the single listed tablespoon is used for both. The amount of cooking oil and the splash of marinade water are unspecified. The source does not provide a chicken internal temperature.