Chicken tacos can be boring. These are not.
Chipotle peppers bring smoky heat. Lime brings bright zing. Together? Magic. Top with crema and cilantro. 20 minutes from craving to table.
Ingredients
Serves 4.
- 1.5 lbs chicken thighs (or breasts, thinly sliced)
- 8 small corn or flour tortillas
For the Marinade:
- 2 chipotle peppers in adobo sauce (plus 1 tbsp adobo sauce)
- ¼ cup lime juice (about 2 limes)
- 3 garlic cloves
- ¼ cup olive oil
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp salt
For the Lime Crema:
- ¼ cup sour cream
- ¼ cup mayo
- 2 tbsp lime juice
- 1 tbsp milk (to thin)
- Salt to taste
Toppings: Cilantro, diced onion, avocado, lime wedges
Step-by-Step Instructions
Step 1: Make the Marinade
- Blend chipotle peppers, adobo sauce, lime juice, garlic, oil, cumin, oregano, and salt until smooth.
Step 2: Marinate the Chicken
- Toss chicken with marinade. Let sit 10 minutes (or up to 8 hours in fridge).
Step 3: Make the Crema
- Whisk sour cream, mayo, lime juice, and milk. Add salt. Set aside.
Step 4: Cook the Chicken
- Heat a skillet or grill over medium-high heat.
- Cook chicken 5-7 minutes per side until charred and cooked through (165°F internal).
- Let rest 5 minutes. Slice or chop into bite-sized pieces.
Step 5: Assemble Tacos
- Warm tortillas in a dry skillet or over gas flame.
- Fill with chipotle chicken. Drizzle with lime crema.
- Top with cilantro, onion, and avocado. Squeeze lime. Devour.
Summary
Prep Time: 10 minutes (+ optional marinade) | Cook Time: 10-15 minutes | Total Time: 20-25 minutes
Yield: 4 servings (8 tacos)
Difficulty: Easy
Storage Notes
Fridge:
Cooked chicken keeps 4 days. Store separately from tortillas and toppings.
Reheat Chicken:
Skillet over medium heat 2-3 minutes. Microwave works too.
Pro Tip:
Freeze uncooked chicken in marinade for up to 3 months. Thaw and cook when ready.
