Simple Chipotle Chicken Tacos
A culinary delight featuring tender chicken marinated in a zesty chipotle sauce, wrapped in soft tortillas.
Equipment
- Mixing Bowl
- Grill or Skillet
- Zip-top Bag or Shallow Dish
Ingredients
Main Ingredients
- 1 pound Boneless Skinless Chicken Breasts Cut into bite-sized pieces.
- 1 can Chipotle Peppers in Adobo Sauce Approximately 7 ounces.
- 2 tablespoons Fresh Lime Juice Strain out any seeds.
- 2 cloves Garlic Minced.
- 1 teaspoon Ground Cumin Use fresh for best results.
- 2 tablespoons Olive Oil For cooking.
- to taste Salt
- to taste Pepper
- 8 small Corn or Flour Tortillas Warm before serving.
Toppings
- Diced Tomatoes For topping.
- Shredded Lettuce For topping.
- Chopped Cilantro For topping.
- Diced Avocados For topping.
- Sour Cream For topping.
Instructions
- In a medium bowl, combine chipotle peppers in adobo sauce, lime juice, minced garlic, cumin, olive oil, salt, and pepper. Whisk until smooth.
- Cut chicken into bite-sized pieces and place in a zip-top bag or shallow dish.
- Pour marinade over chicken, seal bag or cover dish, and refrigerate for at least 30 minutes.
- Preheat grill or skillet over medium-high heat, lightly oil if using a grill.
- Remove chicken from marinade and cook for 5-7 minutes on each side until internal temperature reaches 165°F (75°C).
- Let chicken rest for a few minutes, then warm tortillas in a skillet or on the grill.
- Assemble tacos with chipotle chicken and desired toppings.
- Serve immediately with lime wedges on the side.
Notes
For variations, consider adding jalapeños for heat, black beans for filling, or grilled vegetables for a vegetarian option.