Crispy Honey Chipotle Chicken Tacos

Ingredients

• 2 chicken breasts (Cut into bite-sized pieces; approximately 1.5 lb total)
• 0.25 cup chipotle peppers in adobo sauce (Use ¼ cup for mild flavor or ⅓ cup for spicy flavor; for the marinade)
• 0.5 jalapeño (For the marinade)
• 0.5 lemon juice (Juice of ½ lemon; for the marinade)
• 0.5 tsp ground cumin (For the marinade)
• 0.5 tsp ground coriander (For the marinade)
• 0.5 tsp dried oregano (For the marinade)
• 1 tsp salt (For the marinade)
• 1 tsp smoked paprika (For the marinade)
• 1 tsp onion powder (For the marinade)
• black pepper (To taste; for the marinade)
• 3.5 cloves garlic (For the marinade)
• 1 tsp honey (For the marinade; add an extra 1 tbsp for a sweeter variation)
• 3 tbsp olive oil (For the marinade)
• 1 tbsp unsalted butter (For finishing the cooked chicken)
• 6 small flour or corn tortillas (Use 5–6 tortillas)
• 2 cups shredded mozzarella cheese (For the cheese crust and filling)
• 0.25 cup vegetable oil (For cooking the tacos; add more as needed between tacos)
• 0.5 cup mayonnaise (For the chipotle crema)
• 0.33 cup sour cream (For the chipotle crema)
• 2.5 tbsp chipotle peppers in adobo sauce (For the crema; use 2–3 tbsp and adjust to taste)
• 3 cloves garlic (For the chipotle crema)
• 1 jalapeño (Remove seeds; for the chipotle crema)
• 0.33 cup fresh cilantro (For the chipotle crema)
• 0.5 tbsp honey (For the chipotle crema)
• 1 lemon juice (Juice of 1 lemon; for the chipotle crema)
• salt (To taste; for the chipotle crema)
• black pepper (To taste; for the chipotle crema)

Steps

1. 1

   Prepare the crema jalapeño by slicing it in half lengthwise and removing the seeds.

2. 2

   Roast the jalapeño in an air fryer at 400°F (200°C) for 4–5 minutes per side, or in an oven at 450°F (230°C) for 8–10 minutes per side, until softened, blistered, and lightly charred.

3. 3

   Let the roasted jalapeño cool slightly, then gently peel away the skin.

4. 4

   Add the roasted jalapeño, mayonnaise, sour cream, chipotle peppers in adobo sauce, garlic, cilantro, honey, lemon juice, salt, and black pepper to a blender.

5. 5

   Blend the crema until smooth. Taste and adjust with additional salt or chipotle peppers if desired.

6. 6

   Refrigerate the chipotle crema until ready to use.

7. 7

   For the chicken marinade, add the chipotle peppers in adobo sauce, jalapeño, honey, and garlic to a blender. Blend until smooth.

8. 8

   Pat the chicken dry and transfer it to a large bowl. Pour the blended chipotle mixture over the chicken.

9. 9

   Add the cumin, coriander, oregano, salt, smoked paprika, onion powder, black pepper, lemon juice, and olive oil. Mix thoroughly until every piece of chicken is evenly coated.

10. 10

    Cover the bowl and marinate the chicken for 30 minutes.

11. 11

    Heat a large skillet over high heat. Once the skillet is hot, add the marinated chicken in a single layer.

12. 12

    Cook the chicken for 6–7 minutes, stirring occasionally, until fully cooked through and lightly browned.

13. 13

    Turn off the heat. Add the butter to the skillet and toss the chicken until the butter is completely melted and evenly coats the pieces.

14. 14

    Heat a clean skillet over medium heat and drizzle in the vegetable oil. Let the oil heat for about 2–3 minutes.

15. 15

    Place one tortilla in the skillet and sprinkle a generous, even layer of mozzarella over the entire tortilla.

16. 16

    Once the cheese is about halfway melted, approximately 2 minutes, add a layer of cooked chicken and top with a little more mozzarella.

17. 17

    Fold the tortilla in half, then flip it. Reduce the heat to medium-low and cook for 1–2 minutes, until the bottom is golden brown and the cheese is fully melted. Watch closely to prevent burning; flip once more if needed to crisp the other side.

18. 18

    Repeat the assembly and cooking process with the remaining tortillas, adding more vegetable oil to the skillet as needed so each taco becomes evenly golden and crisp.

19. 19

    Serve the tacos immediately with the chipotle crema and Pico de Gallo.

Notes

The chipotle crema makes extra and can be stored in an airtight container in the refrigerator for up to 4 days. Add a little more oil between tacos if needed for even browning. If the tortillas brown too quickly, reduce the heat so they do not burn before the cheese melts. Pico de Gallo is recommended for serving, but no separate Pico de Gallo recipe or quantities were provided.

Nutrition per serving

• main
• Mexican
• tacos
• spicy
• cheesy
• skillet
• crispy
• high-protein