Chicken Chipotle Tacos

Chipotle Chicken Tacos

This my go-to taco recipe. Quick, easy and absolutely delicious - these Chipotle Chicken Tacos are so handy to have in your recipe rotation!

Save as Favourite

Cook: 30

GO

Press GO to unleash The Good Bite step by step feature.

Add all the chipotle marinade ingredients to a blender and blitz until smooth, add splashes of water until the sauce is loose and runny.
Reserve 4 tbsp of the chipotle marinade and set aside. Add the remaining chipotle marinade along with the chicken to a large mixing bowl, stir until the chicken is coated all over and leave to marinade whilst you prepare the rest of the recipe.
In a large bowl, mix together the salsa ingredients and taste for seasoning.
Mix together the reserved chipotle sauce and creme fraiche to create a creamy chipotle sauce.
Heat a little oil in a cast iron pan (you can use any type of pan), cook the chicken over a high heat for 10-15 minutes, until the sauce has completely reduced into the chicken. Whilst cooking, break up the chicken with a wooden spoon to into smaller pieces, until the chicken is almost shredded, this will keep the chicken tender and avoid any large, tough pieces of chicken breast! As well as allowing the chipotle sauce to get into more of the chicken breast.
Build your tacos. Lay a bed of the creamy chipotle sauce on the tortilla, add chicken, mozzarella, salsa and a little more creamy chipotle sauce. You have the option to toast or fry your tacos until the cheese is melted and tortilla crunchy!

Nutritional Info

Per 2 tacos:

Cals – 476

Carbs – 50g

Protein – 35g

Fat – 12g

Ingredients

Serves Makes 10 tacos

Chipotle Marinade:

  • 1 tin of chipotle Peppers in adobo sauce.
  • 4 cloves of garlic.
  • 3 tbsp of extra virgin olive oil.
  • Juice of 1 lime
  • Salt and pepper, to taste.
  • 1/2 tbsp of honey.
  • Tsp each of smoked paprika, cumin, coriander.
  • Tbsp of oregano.

For the Tacos:

  • 600g of chicken breast - diced.
  • 10 mini tortillas.
  • 125g of reduced-fat mozzarella - grated.
  • 3 tbsp of reduced-fat creme fraiche.

Pico de Gallo Salsa:

  • 4 tomatoes - seeds discarded and finely chopped.
  • 1 onion - finely chopped.
  • 1 jalapeño - finely chopped.
  • A handful of fresh coriander - chopped.
  • Juice of 1 lime.
  • Salt, to taste.

Login or sign up to add ingredients to your shopping list

Similar Recipes

Cook: 60 Mins

Chicken Tikka Pie

This pie is like being wrapped in a warm blanket on a cold winter night.

Cook: 1 hour 15 mins

Slow Cooked Chicken Enchiladas

Our Slow Cooked Chicken Enchiladas are out of this world! Chicken thighs, simmered till they fall ap

Cook: 4hours

Carne Asada Tacos

The steak has been marinaded in a carne asada marinade so it’s ridiculously juicy and full of flav

View All