Crispy Chipotle Chicken Tacos

Ingredients

• 2 lb boneless chicken thighs (Cut into cubes)
• 3 tbsp chipotle peppers in adobo sauce (Used in the marinade)
• 2 tbsp fresh lime juice (For the marinade)
• garlic (3-4 cloves, for the marinade)
• salt (To taste)
• 1 tsp black pepper (For the marinade)
• 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 the chicken and tacos)
• 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)
• water (2-3 tbsp, to loosen the chipotle sauce)
• 1 large red onion (Diced, for the pico de gallo)
• 2 tomatoes (Diced, for the pico de gallo)
• 2 tbsp fresh lime juice (For the pico de gallo)
• 1 tbsp fresh parsley (Chopped; used in the marinade and pico de gallo)
• 1 jalapeno (Diced; remove seeds)
• mini tortillas (15-20 mini tortillas)
• 1 cup mozzarella cheese (Shredded, for assembling)

Steps

1. 1

   Add the chipotle peppers in adobo sauce, garlic, lime juice, salt, black pepper, garlic powder, onion powder, honey, and parsley to a food processor or blender. Add a splash of water and blend until smooth.

2. 2

   Reserve 1 tablespoon of the blended chipotle marinade for the sauce.

3. 3

   Add the remaining marinade to the cubed chicken thighs and marinate for at least 30 minutes.

4. 4

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

5. 5

   Add the marinated chicken to the skillet and cook for about 5-6 minutes per side, until crispy and cooked through.

6. 6

   In a bowl, whisk together the mayonnaise, sour cream, reserved chipotle marinade, and 2-3 tablespoons of water until loosened and smooth.

7. 7

   Refrigerate the chipotle sauce until ready to use.

8. 8

   In a bowl, combine the diced red onion, diced tomatoes, lime juice, chopped parsley, and seeded diced jalapeno. Stir to make the pico de gallo.

9. 9

   Heat a little oil in a skillet and warm a mini tortilla.

10. 10

    Fill the tortilla with chipotle chicken, chipotle sauce, pico de gallo, and shredded mozzarella cheese.

11. 11

    Fold the tortilla and cook it until the tortilla is crispy and golden.

12. 12

    Serve the tacos immediately.

Notes

The source does not specify the amount of cooking oil, the exact marinating vessel, or a final internal temperature for the chicken. It states to cook the chicken until crispy and cooked through.

Nutrition per serving

• main
• Mexican
• tacos
• chicken
• spicy
• crispy
• pan-fried
• high-protein