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)
• 3 tbsp mayonnaise
• 2 tbsp sour cream
• 1.5 tbsp chipotle peppers in adobo sauce (blended into a paste; for the sauce)
• 1.5 tbsp lime juice (for the sauce)
• 2.5 tbsp water (to loosen the sauce)
• 1 red onion (large, diced)
• 2 tomatoes (diced)
• 2 tbsp lime juice (for the salsa)
• 1 tbsp fresh cilantro (chopped)
• 1 jalapeno (diced, seeds removed)
• 18 mini flour tortillas (15-20 count)
• 2 cup mozzarella cheese

Steps

1. 1

   In a bowl, add the 3 tbsp chipotle paste, 2 tbsp lime juice, salt, black pepper, garlic powder, and onion powder. Mix well to combine.

2. 2

   Add the cubed chicken to the marinade and toss until all pieces are evenly coated.

3. 3

   Cover the chicken and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.

4. 4

   Dice the red onion, tomatoes, and jalapeño. Chop the cilantro and set everything aside for the salsa.

5. 5

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

6. 6

   Add the marinated chicken in a single layer, cooking in batches if needed to avoid crowding the pan.

7. 7

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

8. 8

   In a small bowl, whisk together the mayonnaise, sour cream, chipotle paste, and lime juice for the sauce. Gradually add water until your desired drizzling consistency is reached.

9. 9

   In another bowl, combine the diced red onion, tomatoes, 2 tbsp lime juice, cilantro (or parsley), and jalapeño. Mix well and adjust salt if needed.

10. 10

    Preheat a large skillet over medium heat and add a small amount of oil.

11. 11

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

12. 12

    Add 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 on the other side. Repeat with the remaining tortillas and filling.

15. 15

    Assemble the tacos by spreading a dollop of chipotle sauce on each taco and topping with the fresh salsa.

Notes

The recipe mentions parsley in the method for the salsa but cilantro in the ingredient list; cilantro is the traditional choice for this flavor profile. For the chipotle paste, simply blend a can of chipotle peppers in adobo sauce until smooth.

Nutrition per serving

• main dish
• tacos
• chicken
• chipotle
• crispy
• pan-fried
• mexican-inspired