Go Back
–+ servings
Three shredded chipotle chicken tacos topped with pickled red onions and cilantro, served on soft tortillas with lime wedges in the background.
Print Recipe Add to Collection
Rate this Recipe!

Chipotle Chicken Tacos

Shredded, then seared hard in reserved marinade until every fiber picks up a dark, caramelized crust. Built for weeknight taco night.
Prep Time15 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Mexican-inspired
Servings: 4 servings (about 3-4 tacos per person)
Calories: 545kcal
Author: Kita Roberts

Equipment

  • a large cast-iron or heavy-bottomed skillet is recommended for the sear

Ingredients

For the Tacos

  • 1.5 lbs boneless, skinless chicken breast marinated in the Chipotle Chicken Marinade
  • 1/2 cup Chipotle Chicken Marinade reserved (set aside before it touches raw chicken)
  • 12 to 16 small corn tortillas street-taco size
  • 2 tablespoons neutral oil (avocado or grapeseed)

For the Quick Slaw

  • 2 cups shredded green cabbage
  • 1 tablespoon lime juice
  • kosher salt 1 pinch

For the Toppings

  • Pickled red onions
  • Fresh cilantro
  • Cotija cheese crumbled
  • Avocado sliced

For the Chipotle Crema (optional)

  • 1/2 cup sour cream
  • 1 teaspoon adobo sauce (from the can)

Instructions

The Initial Cook & Shred

  • Cook the marinated chicken breasts until internal temperature reaches 165°F (74°C). Baking at 400°F (200°C) for 20-25 minutes in a foil-covered dish is the easiest method for yield. Let the chicken rest a full 5 minutes, then use two forks to pull the meat apart into long, bite-sized fibers.
    A bowl of shredded chiptole chicken with two forks on a wooden board, photographed from above.

Make the Quick Slaw

  • Toss the shredded cabbage with the lime juice and a pinch of salt. Set aside.

Sear the Chicken

  • Heat a large cast-iron or heavy-bottomed skillet over medium-high heat with the neutral oil. Once shimmering, add the shredded chicken in a single, even layer. Drizzle the reserved 1/2 cup of marinade over the meat. Do not stir. Let the chicken sit undisturbed for 2 to 3 minutes until the bottom layer develops a dark red, crispy crust. Flip with a spatula and sear for 1 more minute.
    Shredded chipotle chicken cooking in a black skillet with a purple spatula, on a white countertop with sauce bowls nearby.

Make the Chipotle Crema (optional)

  • Whisk the sour cream and adobo sauce together until smooth.

Assemble the Tacos

  • Warm the corn tortillas directly over a gas flame or in a dry skillet until pliable. Build the tacos starting with a small bed of Quick Slaw, followed by a generous mound of the crispy chicken. Finish with pickled red onions, Cotija cheese, cilantro, and a zig-zag of Chipotle Crema.
    Open tortilla topped with shredded chicken, pickled red onions, and slaw on a wooden board, with a bowl of creamy sauce and extra slaw nearby.

Notes

  • Food safety: the reserved marinade must be set aside before it ever touches raw chicken.
  • Storage: store the crispy shredded chicken in an airtight container for up to 4 days. Store toppings separately.
  • Reheating: reheat in a skillet over medium heat with a small drop of oil to keep the crispy texture. Microwaving will destroy the caramelized crust.

Nutrition

Serving: 1serving | Calories: 545kcal | Carbohydrates: 49g | Protein: 43g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 126mg | Sodium: 1021mg | Potassium: 893mg | Fiber: 6g | Sugar: 11g | Vitamin A: 271IU | Vitamin C: 16mg | Calcium: 117mg | Iron: 2mg