Crispy Chipotle Chicken Tacos
Crispy golden tacos filled with smoky chipotle-marinated chicken, melted cheese, fresh salsa, and creamy chipotle sauce - a perfect balance of heat and crunch.
Equipment
Ingredients
Chicken
boneless chicken thighs (cubed)
900 g
chipotle peppers in adobo sauce (blended)
45 g
lime juice
30 ml
salt
5 g
black pepper
2 g
garlic powder
8 g
onion powder
3 g
oil for cooking
30 ml
Chipotle Sauce
mayonnaise
45 g
sour cream
30 g
chipotle peppers in adobo sauce (blended)
20 g
lime juice
20 ml
water
45 ml
Salsa
red onion (diced)
1 piece
tomatoes (diced)
2 piece
lime juice
30 ml
fresh cilantro (chopped)
15 g
jalapeño (diced, deseeded)
1 piece
Assembly
mini flour tortillas
18 piece
mozzarella cheese (shredded)
240 g
Instructions
Marinate the chicken
Prepare the chipotle marinade and coat the chicken pieces evenly.
Prepare the salsa
Dice vegetables and mix the fresh salsa ingredients.
Cook the chicken
Pan-fry the marinated chicken until crispy and fully cooked.
Make chipotle sauce
Whisk together all sauce ingredients until smooth.
Assemble and cook tacos
Fill mini tortillas with cheese and chicken, then crisp them in a skillet.
Finish and serve
Top each taco with chipotle sauce and salsa before serving.
Original recipe
Storage
Best enjoyed fresh. Store components separately and assemble just before serving
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