# Crispy Chipotle Chicken Tacos

A recipe for crispy chipotle chicken tacos with a homemade chipotle sauce and fresh salsa.

- Servings: 15 servings
- Cuisine: Mexican
- Category: Drink
- Language: en

## Ingredients

- 2 lb boneless chicken thighs/ breast, cut into cubes
- 3 tbsp chipotle peppers in adobo sauce, (blended into a paste)
- 2 tbsp fresh lime juice
- 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 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
- 2 tbsp lime juice
- 2 tbsp water to loosen the sauce
- 3 tbsp water to loosen the sauce
- 1 large red onion, diced
- 2 tomatoes, diced
- 2 tbsp lime juice
- 1 tbsp fresh cilantro , chopped
- 1 jalapeno, diced (remove seeds)
- 15 mini tacos
- 20 mini tacos
- 2 cups mozzarella cheese

## Instructions

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

## Equipment

- bowl
- skillet

## Tips

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

## Source

- Original video: https://www.facebook.com/share/r/1Fu6fbpoq9/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/6428d281-c803-44b1-bbdb-0c7f4a628405
- Extracted: 2026-05-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt