Crispy Chipotle Chicken Tacos

Ingredients

• 2 lb boneless chicken thighs or breasts (Cut into cubes.)
• 3 tbsp chipotle peppers in adobo sauce (Blend into a paste; for the chicken marinade.)
• 2 tbsp fresh lime juice (For the chicken marinade.)
• salt (To taste; for the chicken marinade.)
• 1 tsp black pepper (For the chicken marinade.)
• 1 tbsp garlic powder (For the chicken marinade.)
• 1 tsp onion powder (For the chicken marinade.)
• oil (For cooking the chicken and tacos.)
• 3 tbsp mayonnaise (For the chipotle sauce.)
• 2 tbsp sour cream (For the chipotle sauce.)
• 1 tbsp chipotle peppers in adobo sauce (Source gives 1–2 tbsp; blend into a paste for the sauce.)
• 1 tbsp lime juice (Source gives 1–2 tbsp; for the chipotle sauce.)
• 2 tbsp water (Source gives 2–3 tbsp; add gradually to loosen the sauce.)
• 1 large red onion (Dice for the salsa.)
• 2 tomatoes (Dice for the salsa.)
• 2 tbsp lime juice (For the salsa.)
• 1 tbsp fresh cilantro (Chop for the salsa.)
• 1 jalapeño (Dice and remove the seeds.)
• parsley (The method says chopped parsley, while the ingredient list specifies cilantro; clarify which herb to use.)
• 15 mini flour tortillas (Source gives 15–20 mini tacos/tortillas.)
• 2 cup mozzarella cheese (Use a small amount in each taco.)

Steps

1. 1

   Blend the chipotle peppers in adobo sauce into a paste for the chicken marinade.

2. 2

   In a bowl, combine the chicken marinade chipotle paste, fresh lime juice, salt, black pepper, garlic powder, and onion powder. Mix well.

3. 3

   Add the cubed chicken and toss until every piece is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.

4. 4

   Dice the red onion, tomatoes, and seeded jalapeño. Chop the cilantro and set the prepared salsa ingredients aside.

5. 5

   Heat oil in a large skillet over medium-high heat.

6. 6

   Add the marinated chicken in a single layer, working in batches if necessary. Cook for 5–6 minutes per side, until browned and crispy outside and fully cooked inside. Remove from the heat and set aside.

7. 7

   In a bowl, whisk together the mayonnaise, sour cream, chipotle paste, lime juice, and water. Add the water gradually until the desired consistency is reached.

8. 8

   In a separate bowl, combine the diced red onion, tomatoes, lime juice, chopped cilantro, and jalapeño. Mix well and adjust the salt if needed. The source method refers to chopped parsley here, although the ingredient list specifies cilantro.

9. 9

   Preheat a large skillet over medium heat and add some oil.

10. 10

    Place a mini flour tortilla in the skillet and sprinkle a small amount of mozzarella over half of it.

11. 11

    Add a few pieces of the cooked chipotle chicken on top of the cheese.

12. 12

    Fold the tortilla in half to enclose the filling. Cook for 2–3 minutes, until the tortilla is crispy and the cheese is melted.

13. 13

    Flip the taco and cook for an additional 2 minutes. Repeat with the remaining tortillas, cheese, and chicken.

14. 14

    Spread a dollop of chipotle sauce on each taco and top with salsa. Serve and enjoy.

Notes

The source lists cilantro for the salsa but refers to parsley in the method; use cilantro unless the author intended parsley. The amount of cooking oil is unspecified. Chicken should be fully cooked before assembling the tacos.

Nutrition per serving

• main
• Mexican
• tacos
• chicken
• spicy
• crispy
• skillet
• fresh salsa