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Chipotle Chicken Tacos

Chipotle Chicken Tacos Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs, cut into thin strips
  • 2 tbsp chipotle pepper adobo sauce
  • 2 to 3 chipotle peppers, minced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp kosher salt
  • Juice of 1 lime
  • 1 tbsp olive oil
  • 8 small corn or flour tortillas, warmed
  • Shredded cabbage, chopped cilantro, pickled onions, crumbled cotija, lime wedges, for serving

Method
 

  1. Toss the chicken with the adobo sauce, minced chipotles, garlic, cumin, salt, and lime juice. Let it sit on the counter for 10 minutes while you prep the toppings.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in an even layer and sear until deeply browned on both sides, about 2 minutes per side.
  3. Pour 2 tbsp water into the pan, scraping up the browned bits. Simmer, stirring occasionally, until the sauce thickens and coats the chicken, 2 to 3 minutes. Taste and adjust salt or lime.
  4. Warm the tortillas. Divide the chicken among them, then top with cabbage, a drizzle of pan sauce, cotija, and pickled onions. Serve with lime wedges.

Notes

The chicken can marinate for up to 30 minutes at room temperature, or longer in the fridge. If you like extra saucy tacos, double the adobo sauce and water in step 3 so there’s plenty to spoon over each tortilla.