Smoky Chipotle Adobo Chicken Tacos (Print View)

Bold chipotle adobo chicken tucked in corn tortillas with fresh toppings, delivering smoky, satisfying flavor.

# Components:

→ For the Chicken Marinade

01 - 1.5 pounds boneless, skinless chicken thighs
02 - 2 tablespoons minced chipotle peppers in adobo sauce
03 - 2 tablespoons adobo sauce (from chipotle can)
04 - 2 tablespoons olive oil
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh lime juice
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon dried oregano
10 - 0.5 teaspoon salt
11 - 0.25 teaspoon black pepper

→ For the Tacos

12 - 8 small corn tortillas
13 - 1 cup shredded red cabbage
14 - 0.5 cup diced red onion
15 - 0.5 cup chopped fresh cilantro
16 - 1 avocado, sliced
17 - 0.5 cup crumbled queso fresco (optional)
18 - Lime wedges, for serving

# Directions:

01 - In a large bowl, whisk together minced chipotle peppers, adobo sauce, olive oil, minced garlic, lime juice, ground cumin, smoked paprika, dried oregano, salt, and black pepper.
02 - Add chicken thighs to the marinade, ensuring they are well-coated. Cover the bowl and refrigerate for a minimum of 30 minutes, or up to 2 hours for a more intense flavor profile.
03 - Preheat your grill or grill pan to medium-high heat.
04 - Remove chicken from the marinade, allowing any excess to drip off. Grill the chicken for 5 to 6 minutes per side, or until it is thoroughly cooked and exhibits light char marks.
05 - Transfer the grilled chicken to a plate. Tent loosely with foil and allow it to rest for 5 minutes. Once rested, slice the chicken into thin strips.
06 - Warm the corn tortillas on the grill or in a dry skillet for approximately 30 seconds per side until pliable.
07 - Assemble each taco by layering the sliced chicken, shredded red cabbage, diced red onion, chopped cilantro, sliced avocado, and crumbled queso fresco onto a warm tortilla.
08 - Serve the tacos immediately with lime wedges on the side.

# Expert Advice:

01 -
  • Quick to prepare with just 20 minutes of hands on time
  • Bold smoky chipotle flavor balanced with fresh toppings
  • Naturally gluten free when using corn tortillas
  • Customizable heat level to suit your preference
02 -
  • The marinade can be made up to 3 days ahead and stored in the refrigerator
  • Leftover chipotle peppers freeze beautifully in ice cube trays for future use
  • For a lower carb option serve over lettuce as a taco salad
03 -
  • Toast whole cumin seeds and grind them yourself for more aromatic flavor in the marinade
  • Double the recipe and use leftover chicken in quesadillas, salads, or grain bowls
  • If grilling isn't an option, broil the chicken 5 to 6 inches from the heat source for similar results

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