Crispy Chipotle Chicken Tacos

Ingredients

• 2 lb boneless chicken thighs or breast (Cut into cubes)
• 3 tbsp chipotle peppers in adobo sauce (Blended into a paste; for the chicken marinade)
• 2 tbsp fresh lime juice (For the chicken marinade)
• salt (To taste)
• 1 tsp black pepper
• 1 tbsp garlic powder
• 1 tsp onion powder
• 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 (Blended into a paste; for the chipotle sauce)
• 1 tbsp lime juice (For the chipotle sauce)
• 2 tbsp water (Add gradually to loosen the sauce)
• 1 large red onion (Diced; for the salsa)
• 2 tomatoes (Diced; for the salsa)
• 2 tbsp lime juice (For the salsa)
• 1 tbsp fresh cilantro (Chopped; the method refers to chopped parsley, but the ingredient list specifies cilantro)
• 1 jalapeño (Diced, with seeds removed; for the salsa)
• mini flour tortillas (Use 15–20 mini tacos/tortillas)
• 2 cups mozzarella cheese (For assembling the tacos)
• parsley (The method mentions chopped parsley, although the ingredient list specifies cilantro; use only if intended)

Steps

1. 1

   In a bowl, combine the 3 tablespoons of blended chipotle pepper paste, fresh lime juice, salt, black pepper, garlic powder, and onion powder. Mix well.

2. 2

   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.

3. 3

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

4. 4

   Heat oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary.

5. 5

   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.

6. 6

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

7. 7

   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 in this step, while the ingredient list specifies cilantro.

8. 8

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

9. 9

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

10. 10

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

11. 11

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

12. 12

    Flip the taco and cook for an additional 2 minutes. Repeat the process with the remaining tortillas.

13. 13

    Assemble the tacos by spreading chipotle sauce over each taco, then topping with the salsa. Serve and enjoy.

Notes

The source does not specify the exact amount of oil or the internal temperature for doneness. It lists cilantro but refers to parsley once in the method; this appears to be an inconsistency. Refrigeration time may range from 30 minutes to 2 hours.

Nutrition per serving

• main
• tacos
• Mexican
• spicy
• chicken
• mini tacos
• skillet
• crispy