Crispy Chipotle Chicken Tacos with Avocado Cilantro Crema

These crispy chipotle chicken tacos are a perfect weeknight dinner. They’re oven-baked so slightly healthier and gluten-free. The adobo peppers add a hint of spice and smokiness. The crispy tacos are perfect for dunking into a bowl of avocado cilantro crema.

Crispy Taco Shells Made Easy

No frying is required, the corn tortilla will get crispy in the oven and it only takes about 12 minutes. The filling is made with ground chicken to limit the prep needed. I used canned chipotle chilis in adobo sauce, if you are unable to find the canned chilis, you can substitute ground chipotle powder. The chipotle pepper gives the filling a smokey flavor and adds a hint of heat. The mozzarella cheese melts well and adds a subtle flavor to really let the smokiness shine. The cheese also acts like glue to keep the tacos together as they bake up in the oven.

Ingredients Needed to Make Crispy Chipotle Chicken Tacos with Cilantro Crema

For the Tacos~

• Ground Chicken
• Diced Onion
• Chopped Chipotle Peppers in Adobo Sauce or Chipotle Chili Powder
• Cumin Powder
• Paprika
• Salt
• Pepper
• Juice from a lime
• Shredded Mozzarella Cheese
• Cilantro
• Corn Tortillas

For the Avocado Cilantro Crema~

• Avocados
• Cilantro
• Sour Cream or Greek Yogurt
• Juice from 1 lime
• Salt
• Pepper

How to Make Crispy Chipotle Chicken Tacos with Avocado Cilantro Crema~

STEP 1: Preheat the oven to 400 degrees F. Heat a large pan on the stove over medium heat and add 1 tbsp of cooking oil to the pan. Add in the diced onion and cook for 3 minutes. Place the ground chicken to the pan and break up with a spoon or potato masher cook the filling until cooked through about 8-10 minutes. Add in the chopped chipotle peppers and 1 tbsp of the adobo sauce from the can ( or 1 tbsp of chipotle chili powder), the ground cumin powder, paprika, lime juice, salt and pepper. Mix well.

STEP 2: Warm the corn tortilla shells in the microwave wrapped in a damp paper towel or kitchen towel for 30 seconds or until warm. Fill each taco by brushing or rubbing a few drops of oil on the outside of shell. Add about a 1/4 cup of the chicken filling to half of the taco. Top with cilantro and shredded mozzarella cheese, fold the top over to cover and transfer to a large baking sheet. Repeat with the remaining corn tortilla shells.

STEP 3: Place the tacos in the oven for 10 minutes or until the shells are crispy on the outside. While the tacos are cooking make your avocado cilantro crema. Add the sour cream or greek yogurt, avocados, lime juice, cilantro, salt and pepper to a food processor or blender and blend on high until creamy.

STEP 4: Remove the tacos from the oven and enjoy! I recommend serving with pickled red onions and pickled jalapenos if you like spice. Or a homemade salsa.

Notes for Success

Feel free to use any meat or meat substitute for the filling. The cilantro is optional if you don’t care for cilantro. If you don’t have a food brush you can use your fingers to rub oil on the corn tortilla shells. You can substitute flour tortillas but I haven’t tested the recipe with flour tortillas and can not guarantee the same crispy result. You can store any left over canned chipotle chilis in a Ziplock or freezer safe container and keep in the freezer for up to 3 months.

More Mexican Inspired Recipes

• Roasted Corn and Black Bean Salsa

• Fresh Homemade Salsa

• Mexican Street Corn Dip

If you make my Crispy Chipotle Chicken Tacos with Avocado Cilantro Crema, be sure to leave a comment and rating. I appreciate your support and feedback and I try my best to respond to each and every comment! Thank you and enjoy!