Crispy Chipotle Chicken Tacos
Juicy chipotle-marinated chicken tucked into crispy mini tortillas with melted cheese, topped with fresh salsa and creamy chipotle sauce for the perfect balance of heat and flavor.
Equipment
Ingredients
Chicken
boneless chicken thighs (cubed)
900 g
chipotle peppers in adobo sauce (blended into paste)
45 g
lime juice (fresh)
30 ml
salt
5 g
black pepper (ground)
2 g
garlic powder
8 g
onion powder
2 g
oil for cooking
30 ml
Chipotle Sauce
mayonnaise
45 g
sour cream
30 g
chipotle peppers in adobo sauce (blended into paste)
15 g
lime juice (fresh)
15 ml
water
30 ml
Salsa
red onion (diced)
150 g
tomatoes (diced)
250 g
lime juice (fresh)
30 ml
fresh cilantro (chopped)
10 g
jalapeño (diced, seeds removed)
50 g
Assembly
mini flour tortillas
18 piece
mozzarella cheese (shredded)
200 g
Instructions
Marinate the chicken
Combine chipotle paste, lime juice, salt, black pepper, garlic powder, and onion powder in a bowl. Mix well, then add cubed chicken and toss until evenly coated.
Prepare the salsa
Dice red onion, tomatoes, and jalapeño. Chop the cilantro. Combine in a bowl with lime juice and mix well.
Prepare the chipotle sauce
Whisk together mayonnaise, sour cream, chipotle paste, and lime juice. Gradually add water until desired consistency is reached.
Cook the chicken
Heat oil in a large skillet over medium-high heat. Add marinated chicken in a single layer and cook for 5-6 minutes per side until crispy and fully cooked.
Assemble and cook the tacos
Heat a large skillet over medium heat. Place a mini tortilla in the skillet, add cheese and chicken, fold in half and cook until crispy and cheese is melted.
Finish and serve
Spread chipotle sauce on each taco and top with fresh salsa. Serve immediately while hot.
Original recipe
Storage
Assemble tacos just before serving for best texture. Store components separately if preparing ahead.
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