Crispy Chipotle Chicken Tacos

Updated at: Mon, 15 Jan 2024 14:50:17 GMT

Step 1

Preheat the oven to 400 degrees F. Heat a large pan on the stove over medium heat and add 1 tbsp of cooking oil to the pan. Add in the diced onion and cook for 3 minutes. Place the ground chicken into the pan and cook until cooked through about 8-10 minutes. Add in the chopped chipotle peppers and 1 tbsp of the adobo sauce from the can ( or 1 tbsp of chipotle chili powder), the ground cumin powder, paprika, lime juice, salt and pepper. Mix well.

Step 2

Warm the corn tortilla shells in the microwave wrapped in a damp paper towel or kitchen towel for 30 seconds or until warm. Fill each taco by brushing or rubbing a few drops of oil on the outside of the shell. Add about 1/4 cup of the chicken filling to half of the taco. Top with cilantro and shredded mozzarella cheese, fold the top over to cover, and transfer to a large baking sheet. Repeat with the remaining corn tortilla shells.

Step 3

Place the tacos in the oven for 10 minutes or until the shells are crispy on the outside. While the tacos are cooking make your avocado cilantro crema. Add the sour cream or Greek yogurt, avocados, lime juice, cilantro, salt and pepper to a food processor or blender and blend on high until creamy.

Step 4

Remove the tacos from the oven and enjoy! I recommend serving with pickled red onions and pickled jalapenos if you like spice. Or a homemade salsa.

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Crispy

Delicious

Easy

Makes leftovers