Crispy Chipotle Chicken Tacos

Serves 15
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Directions

  1. 1In a bowl, add chipotle paste, lime juice, salt, black pepper, garlic powder, onion powder. Mix well.
  2. 2In a bowl, add chipotle paste, lime juice, salt, black pepper, garlic powder, onion powder. Mix well.
  3. 3In a bowl, add chipotle paste, lime juice, salt, black pepper, garlic powder, onion powder. Mix well.
  4. 4Add the cubed chicken to the marinade. Toss until all pieces are evenly coated.
  5. 5Add the cubed chicken to the marinade. Toss until all pieces are evenly coated.
  6. 6Add the cubed chicken to the marinade. Toss until all pieces are evenly coated.
  7. 7Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).
  8. 8Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).
  9. 9Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).
  10. 10Dice the onion, tomatoes, and jalapeño. Chop the cilantro.
  11. 11Dice the onion, tomatoes, and jalapeño. Chop the cilantro.
  12. 12Dice the onion, tomatoes, and jalapeño. Chop the cilantro.
  13. 13Set everything aside for later use.
  14. 14Set everything aside for later use.
  15. 15Set everything aside for later use.
  16. 16Heat oil in a large skillet over medium-high heat.
  17. 17Heat oil in a large skillet over medium-high heat.
  18. 18Heat oil in a large skillet over medium-high heat.
  19. 19Add the marinated chicken in a single layer (cook in batches if needed).
  20. 20Add the marinated chicken in a single layer (cook in batches if needed).
  21. 21Add the marinated chicken in a single layer (cook in batches if needed).
  22. 22Cook for 5–6 minutes per side, until: Nicely browned and crispy on the outside and Fully cooked on the inside.
  23. 23Cook for 5–6 minutes per side, until: Nicely browned and crispy on the outside and Fully cooked on the inside.
  24. 24Cook for 5–6 minutes per side, until: Nicely browned and crispy on the outside and Fully cooked on the inside.
  25. 25Remove from heat and set aside.
  26. 26Remove from heat and set aside.
  27. 27Remove from heat and set aside.
  28. 28In a bowl, whisk together Mayonnaise, Sour cream, Chipotle paste, lime juice, Water (add gradually until desired consistency is reached).
  29. 29In a bowl, whisk together Mayonnaise, Sour cream, Chipotle paste, lime juice, Water (add gradually until desired consistency is reached).
  30. 30In a bowl, whisk together Mayonnaise, Sour cream, Chipotle paste, lime juice, Water (add gradually until desired consistency is reached).
  31. 31In a bowl, combine Diced red onion, Tomatoes, Lime juice, Chopped parsley, Jalapeño. Mix well and adjust salt if needed.
  32. 32In a bowl, combine Diced red onion, Tomatoes, Lime juice, Chopped parsley, Jalapeño. Mix well and adjust salt if needed.
  33. 33In a bowl, combine Diced red onion, Tomatoes, Lime juice, Chopped parsley, Jalapeño. Mix well and adjust salt if needed.
  34. 34Preheat a large skillet over medium heat.
  35. 35Preheat a large skillet over medium heat.
  36. 36Preheat a large skillet over medium heat.
  37. 37Add some oil.
  38. 38Add some oil.
  39. 39Add some oil.
  40. 40Place a mini flour tortilla in the skillet and sprinkle a small amount of Mozzarella cheese on half of the tortilla.
  41. 41Place a mini flour tortilla in the skillet and sprinkle a small amount of Mozzarella cheese on half of the tortilla.
  42. 42Place a mini flour tortilla in the skillet and sprinkle a small amount of Mozzarella cheese on half of the tortilla.
  43. 43Add a few pieces of the cooked chipotle chicken on top of the cheese.
  44. 44Add a few pieces of the cooked chipotle chicken on top of the cheese.
  45. 45Add a few pieces of the cooked chipotle chicken on top of the cheese.
  46. 46Fold the tortilla in half to enclose the filling.
  47. 47Fold the tortilla in half to enclose the filling.
  48. 48Fold the tortilla in half to enclose the filling.
  49. 49Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
  50. 50Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
  51. 51Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
  52. 52Flip and cook for an additional 2 minutes.
  53. 53Flip and cook for an additional 2 minutes.
  54. 54Flip and cook for an additional 2 minutes.
  55. 55Repeat with the remaining tortillas.
  56. 56Repeat with the remaining tortillas.
  57. 57Repeat with the remaining tortillas.
  58. 58Assemble the tacos by spreading Chipotle sauce on each taco then topping with salsa.
  59. 59Assemble the tacos by spreading Chipotle sauce on each taco then topping with salsa.
  60. 60Assemble the tacos by spreading Chipotle sauce on each taco then topping with salsa.
  61. 61Serve and enjoy.
  62. 62Serve and enjoy.
  63. 63Serve and enjoy.

Ingredients

  • 2 lb boneless chicken thighs/ breast, cut into cubes
  • 2 lb boneless chicken thighs/ breast, cut into cubes
  • 2 lb boneless chicken thighs/ breast, cut into cubes
  • 3 tbsp chipotle peppers in adobo sauce, (blended into a paste)
  • 3 tbsp chipotle peppers in adobo sauce, (blended into a paste)
  • 3 tbsp chipotle peppers in adobo sauce, (blended into a paste)
  • 2 tbsp fresh lime juice
  • 2 tbsp fresh lime juice
  • 2 tbsp fresh lime juice
  • Salt to taste
  • Salt to taste
  • Salt to taste
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • Oil for cooking
  • Oil for cooking
  • Oil for cooking
  • 3 tbsp mayonnaise
  • 3 tbsp mayonnaise
  • 3 tbsp mayonnaise
  • 2 tbsp sour cream
  • 2 tbsp sour cream
  • 2 tbsp sour cream
  • 1 tbsp Chipotle peppers in adobo sauce, (blended into a paste)
  • 1 tbsp Chipotle peppers in adobo sauce, (blended into a paste)
  • 1 tbsp Chipotle peppers in adobo sauce, (blended into a paste)
  • 2 tbsp Chipotle peppers in adobo sauce, (blended into a paste)
  • 2 tbsp Chipotle peppers in adobo sauce, (blended into a paste)
  • 2 tbsp Chipotle peppers in adobo sauce, (blended into a paste)
  • 1 tbsp lime juice
  • 1 tbsp lime juice
  • 1 tbsp lime juice
  • 2 tbsp lime juice
  • 2 tbsp lime juice
  • 2 tbsp lime juice
  • 2 tbsp water to loosen the sauce
  • 2 tbsp water to loosen the sauce
  • 2 tbsp water to loosen the sauce
  • 3 tbsp water to loosen the sauce
  • 3 tbsp water to loosen the sauce
  • 3 tbsp water to loosen the sauce
  • 1 large red onion, diced
  • 1 large red onion, diced
  • 1 large red onion, diced
  • 2 tomatoes, diced
  • 2 tomatoes, diced
  • 2 tomatoes, diced
  • 2 tbsp lime juice
  • 2 tbsp lime juice
  • 2 tbsp lime juice
  • 1 tbsp fresh cilantro , chopped
  • 1 tbsp fresh cilantro , chopped
  • 1 tbsp fresh cilantro , chopped
  • 1 jalapeno, diced (remove seeds)
  • 1 jalapeno, diced (remove seeds)
  • 1 jalapeno, diced (remove seeds)
  • 15 mini tacos
  • 15 mini tacos
  • 15 mini tacos
  • 20 mini tacos
  • 20 mini tacos
  • 20 mini tacos
  • 2 cups mozzarella cheese
  • 2 cups mozzarella cheese
  • 2 cups mozzarella cheese

Equipment

bowlskillet

Tips

  • For deeper flavor, refrigerate chicken for up to 2 hours.
  • Cook chicken in batches if needed.