Crispy Chipotle Chicken Tacos
Juicy chipotle-marinated chicken tucked into warm flour tortillas with melty mozzarella and fresh parsley, served with a smoky, creamy dipping sauce.
Equipment
Ingredients
Tortilla & Cheese
flour tortillas
8 piece
mozzarella cheese
200 g
parsley
2 tbsp
Chicken Marinade
chicken breast
500 g
chipotle peppers in adobo sauce
2 tbsp
Italian seasoning
1 tsp
Old Bay seasoning
1 tsp
smoked paprika
1 tsp
garlic powder
1 tsp
Chipotle Dipping Sauce
mayonnaise
4 tbsp
ranch dressing
2 tbsp
chipotle peppers in adobo sauce
1 tbsp
BBQ sauce
2 tbsp
Instructions
Prepare the chicken marinade
Mix all marinade ingredients together to create a flavorful chipotle coating for the chicken.
Marinate the chicken
Coat chicken breast with the prepared marinade and let it absorb the flavors.
Cook the chicken
Pan-fry the marinated chicken until golden and fully cooked through.
Prepare the chipotle dipping sauce
Combine mayonnaise, ranch, chipotle peppers, and BBQ sauce for a creamy, smoky dip.
Warm the tortillas
Lightly toast the flour tortillas to make them pliable and slightly crispy.
Assemble the tacos
Fill each tortilla with sliced chicken, melted mozzarella, and fresh parsley.
Original recipe
Storage
Store assembled tacos separately from sauce for best texture. Sauce keeps up to 5 days in the fridge.
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