Crispy Chipotle Chicken Tacos

Ingredients

• 2 lb boneless chicken thighs or breast (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; also adjust the salsa if needed.)
• 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 crisping the 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.)
• 2 tomatoes (Dice.)
• 2 tbsp lime juice (For the salsa.)
• 1 tbsp fresh cilantro (Chop. The method refers to chopped parsley, but the ingredient list specifies cilantro.)
• fresh parsley (The method says chopped parsley; no quantity is provided. This may be a reference to the listed cilantro.)
• 1 jalapeño (Dice and remove the seeds.)
• mini flour tortillas (Use 15–20 mini tortillas.)
• 2 cup mozzarella cheese (For filling the tacos.)

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 chipotle paste, fresh lime juice, salt, black pepper, garlic powder, and onion powder. Mix well.

3. 3

   Add the cubed chicken to the marinade 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 vegetables and herbs 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 so the pieces are not crowded.

7. 7

   Cook the chicken for 5–6 minutes per side, until nicely browned and crispy on the outside and fully cooked inside. Remove from the heat and set aside.

8. 8

   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.

9. 9

   In a separate bowl, combine the diced red onion, tomatoes, lime juice, chopped cilantro, and jalapeño. The method refers to chopped parsley; use it only if intended. Mix well and adjust the salt if needed.

10. 10

    Preheat a skillet over medium heat and add some oil.

11. 11

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

12. 12

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

13. 13

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

14. 14

    Flip the taco and cook for an additional 2 minutes.

15. 15

    Repeat with the remaining tortillas, cheese, and chicken.

16. 16

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

17. 17

    Serve immediately.

Notes

The source lists cilantro but refers to parsley in the salsa method; this appears to be an inconsistency. The source does not specify an internal temperature for the chicken, so cook until fully cooked as stated. Quantities given as ranges are represented by a representative numeric value with the original range retained in the note.

Nutrition per serving

• main
• Mexican
• mini tacos
• chicken
• crispy
• stovetop
• quick meal
• spicy