Smoky Chipotle Chicken Tacos

$- 1 lb (450g) boneless, skinless chicken thighs - 2 tablespoons olive oil - 2 tablespoons chipotle in adobo sauce, minced - 1 teaspoon smoked paprika - 2 garlic cloves, minced - 1 teaspoon cumin - 1 teaspoon oregano - Salt and black pepper to taste - 8 small corn tortillas - 1 cup red cabbage, shredded - 1 avocado, sliced - 1/2 cup fresh cilantro, chopped - Lime wedges for serving I love using boneless chicken thighs for this recipe. They stay juicy and tender. The marinade is key. It combines olive oil, chipotle in adobo sauce, smoked paprika, minced garlic, cumin, and oregano. This blend adds heat and depth. Don't forget to season with salt and pepper to taste. For the tacos, warm corn tortillas are a must. They hold all the flavors well. I also add fresh toppings. Shredded red cabbage adds crunch. Sliced avocado brings creaminess. Chopped cilantro adds brightness. Finally, lime wedges give a zesty finish. These ingredients make every bite a delight. {{ingredient_image_1}} Start by mixing the marinade. In a bowl, combine 2 tablespoons of olive oil, 2 tablespoons of minced chipotle in adobo sauce, 1 teaspoon of smoked paprika, 2 minced garlic cloves, 1 teaspoon of cumin, 1 teaspoon of oregano, and a pinch of salt and black pepper. Stir well to blend all the flavors. Next, coat the chicken. Add 1 pound of boneless, skinless chicken thighs to the marinade. Use your hands or a spoon to make sure the chicken is coated evenly. Cover the bowl and refrigerate it for at least 30 minutes. For a deeper flavor, marinate for up to 2 hours. Now, it's time to cook the chicken. Preheat your grill or skillet over medium-high heat. This step is key for a nice sear. Once hot, add the marinated chicken thighs to the grill. Cook each side for 6 to 8 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C). After cooking, remove the chicken from the heat. Let it rest for a few minutes before slicing it into strips. This helps keep the juices in. To prepare the corn tortillas, warm them in a skillet. Heat each tortilla for about 30 seconds on each side, until they are pliable. Now, layer the toppings. On each tortilla, place a few slices of the cooked chicken. Top it off with shredded red cabbage, sliced avocado, and a sprinkle of fresh cilantro. For a zesty touch, serve with lime wedges on the side for squeezing over your tacos. To get the best smoky flavor, marinate the chicken for at least 30 minutes. This gives the spices time to soak in. For deeper flavor, let it sit for up to 2 hours. You can also try overnight marinating if you plan ahead! For cooking, grilling works great. It adds a nice char. If you don’t have a grill, a skillet on medium-high heat does the trick. Cook the chicken for 6-8 minutes on each side. Make sure it reaches 165°F (75°C) for safety. Warm the tortillas in a skillet on medium heat. Heat them for about 30 seconds on each side. This makes them soft and easy to fold. You can also wrap them in foil and warm them in an oven. If you prefer alternatives to corn tortillas, try flour tortillas. They are soft and work well too. Lettuce wraps are another fun option for a low-carb choice! Pair your tacos with ice-cold beverages. A refreshing limeade or cold beer complements the smoky flavor. For sides, think about serving chips with salsa or guacamole. A fresh salad with a zesty dressing also makes a great side. Enjoy the flavors and have fun! Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for the full 2 hours if possible. This will deepen the flavor and tenderness of the meat. Temperature Check: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption and optimal juiciness. Tortilla Technique: Warm the tortillas on a dry skillet to enhance their flavor and pliability, making them easier to fold without tearing. Fresh Toppings: Garnish with additional lime juice and diced red onions for an extra zing that complements the smoky flavors of the chicken. {{image_2}} You can switch up the protein in these tacos. Grilled tofu is a great choice for a vegan option. Tofu absorbs flavors well, making it tasty with the smoky marinade. Jackfruit is another fun option. It has a meat-like texture and takes on spices nicely. If you want to stick with chicken, try using chicken breasts or even drumsticks. Each cut brings its own flavor and texture to the dish. You can adjust the heat in your tacos easily. Add more chipotle for a spicier kick. If you want milder tacos, try adding some yogurt or sour cream as a topping. You can also play with herbs and spices. Fresh cilantro is great, but you can try adding basil or mint for a twist. Experiment with different herbs to find your favorite mix. Toppings make these tacos special. You can use different salsa options, like mango salsa for sweetness or tomatillo salsa for tang. You might also add cheese for creaminess. Queso fresco or shredded cheddar works well. Don’t forget about sour cream or guacamole for added flavor and richness. Mix and match until you find your perfect taco! To keep your smoky chipotle chicken tacos fresh, use airtight containers. Glass or plastic containers work well. Make sure to let the chicken cool first. This helps to avoid steam buildup, which can make the chicken soggy. For short-term storage, place the chicken in the fridge. It will stay fresh for 3 to 4 days. If you want to keep it longer, freezing is best. The chicken can last up to 3 months in the freezer. Just label the container with the date. To reheat the chicken, the oven or stovetop works best. Place the chicken in a preheated oven at 375°F (190°C) for about 10-15 minutes. On the stovetop, use a skillet over medium heat. Add a splash of water or broth to keep it moist. For the tortillas, warm them on a skillet for about 30 seconds on each side. This will keep them fresh and pliable. Avoid microwaving them, as they can become tough. Enjoy your tacos just as delicious as the first time! I recommend boneless chicken thighs for this recipe. They offer great flavor and stay juicy. Bone-in chicken can work, but it takes longer to cook. Boneless thighs are quick and easy, making them ideal for tacos. Yes, you can prepare these tacos ahead. Marinate the chicken up to two hours before cooking. You can also slice the chicken and store it in the fridge. Warm the tortillas just before serving for the best taste. Each taco has about 250 calories. They provide a good mix of protein and healthy fats. You get around 20 grams of protein and 10 grams of fat. The exact values can change based on toppings and portion sizes. You now know how to make smoky chipotle chicken tacos. We covered the best ingredients, marinating tips, and cooking methods. You learned how to prepare tortillas and where to find tasty toppings. Don't forget the storage tips for leftovers. Enjoy experimenting with meat alternatives and unique flavors. This dish can satisfy your cravings while being fun to make. Try it out and share it with friends and family for a great meal!$

Smoky Chipotle Chicken Tacos

Delicious tacos filled with smoky chipotle marinated chicken, fresh vegetables, and avocado.

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Prep Time 30

Cook Time 20

Total Time 50

Course Main Course

Cuisine Mexican

Servings 4

Calories 350 kcal

Ingredients

1 lb boneless, skinless chicken thighs
2 tablespoons olive oil
2 tablespoons chipotle in adobo sauce, minced
1 teaspoon smoked paprika
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon oregano
to taste salt and black pepper
8 small corn tortillas
1 cup red cabbage, shredded
1 whole avocado, sliced
1 2 fresh cilantro, chopped
for serving lime wedges

Instructions

Begin by marinating the chicken thighs. In a bowl, mix olive oil, minced chipotle in adobo, smoked paprika, minced garlic, cumin, oregano, and a pinch of salt and pepper.
Add the chicken thighs to the bowl, ensuring they are coated evenly with the marinade. Cover and refrigerate for at least 30 minutes or up to 2 hours for deeper flavor.
Preheat your grill or a skillet over medium-high heat. Once hot, add the marinated chicken thighs and cook for 6-8 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C).
Remove the chicken from the grill, let it rest for a few minutes, then slice the chicken into strips.
While the chicken rests, warm the corn tortillas on a skillet for about 30 seconds on each side or until pliable.
To assemble the tacos, place a few slices of chicken on each tortilla. Top with shredded red cabbage, avocado slices, and a sprinkle of fresh cilantro.
Serve with lime wedges on the side for squeezing over the tacos.

Notes

For a spicier kick, add more chipotle in adobo sauce.

Keyword chicken, chipotle, easy, smoky, tacos