Crispy Chipotle Chicken Tacos
These tacos are best served right out of the oven for maximum crispiness. If you are only going to make a few tacos, you can always make the amount of tacos you are going to eat and then reserve the chicken mixture in the refrigerator (or freezer) until you are ready to make another batch.
Serving Size: The chicken mixture makes about 10-12 tacos. Plan on 2 tacos per person to serve alongside chips and dip! So about 5-6 servings.
- Yield: 5-6 1x
Ingredients
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Chipotle Chicken Tacos
- 1 Tbsp olive oil
- 4 cups of shredded chicken from a pre-cooked chicken (I use meat from a rotisserie chicken, but you can also use any leftover chicken you have or saute up 2 lbs boneless, skinless chicken breasts or chicken thighs)
- 1/2 white onion, diced
- 1 green bell pepper, diced
- 1 tsp kosher salt
- 1 tsp dried garlic powder
- 1 tsp paprika
- 1/2 cup Chipotle Honey Vinaigrette (recipe below)
- Corn tortillas, small
- 1 can refried beans
- 1/4 cup crème fraiche
- 1 cup shredded cheddar or Monterey Jack cheese
Chipotle Honey Vinaigrette
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 3 Tbsp honey
- 1 small chili in adobo
- 2 tsp adobo sauce (start here and add more adobo sauce if you want more heat)
- 2 garlic cloves
- 1/2 tsp cumin
- 1/2 tsp salt
- Juice from 1 lime
- 2 Tbsp cold water
Cilantro Lime Sauce
- 5.3 oz (or one small container) Greek yogurt
- 1/4 cup fresh cilantro, finely chopped
- 1 garlic clove, minced
- Juice from 1 lime
- 1/2 tsp salt
- 3 Tbsp cold water
Instructions
Chipotle Chicken Tacos
- Preheat the oven to 400 degrees.
- Make a batch of the Chipotle Honey Vinaigrette (see below for method). Set aside.
- Make the Cilantro Lime Sauce (see below for method) and place it in the refrigerator (optional).
- In a sauté pan over medium-high heat, add the olive oil. Once heated, add the onions and bell pepper. Saute until softened, about 3-5 minutes.
- Add the salt, garlic powder, paprika, and the shredded chicken. Mix to combine. Remove from heat. Into the pan, pour in ½ cup of the Chipotle Honey Vinaigrette and ¼ creme fraiche. Mix to combine.
- Take your corn tortillas and warm them in the microwave for about 25-30 seconds. On a large sheet tray with a baking rack (optional) lay out your tortillas. Brush the outside of each tortilla with a little bit of olive oil (not too much or the tortilla will get soggy). On half the tortilla, spread out the beans. Fill the tortillas with about 1 Tbsp of meat mixture (you want to be able to close the tortillas). Sprinkle in cheese. Fold the tortilla in half to close it (if you press it lightly, it will stay closed). Bake in the oven for 8-10 minutes, until golden brown. Flip each taco and bake for an additional 8 minutes.
- Serve right out of the oven with your favorite sides. Drizzle with more Chipotle Honey Vinaigrette and the Cilantro Lime sauce.
Chipotle Honey Vinaigrette
- Add all ingredients to a blender. Blend until smooth!
- After blending, taste. If you want more heat, add more adobo sauce (by the tsp). If you want a lot more heat, add another chili. If the dressing is too spicy, add another 1 Tbsp of honey.
Cilantro Lime Sauce
- Add all ingredients to a bowl. Mix to combine.
Note: I like to use cold, filtered water to thin out the sauce (so it is in a sauce form, not a heavy cream). But you can add as little or as much water (up to 4 TBS) as you like for your desired consistency.
Find it online: https://brimckoy.com/crispy-chipotle-chicken-tacos/