Crispy Chipotle Chicken Tacos with Avocado Cilantro Crema
These chipotle chicken tacos are the perfect taco for your next Taco Tuesday. They are extremely easy to whip up on a weeknight to please any crowd. With just a hint of spice and a baked crispy outer shell. You will want to add these to your weekly dinner rotation.
Servings: 4
Ingredients
Tacos
- 1 pound Ground Chicken
- 1 Small Onion Diced
- 2 Chopped Canned Chipotle Chilis in Adobo Sauce + 1 tbsp of the adobo sauce (or 1 tbsp of Chipotle Chili Powder)
- 1 tsp Ground Cumin Powder
- 1 tsp Paprika
- 1 tsp Salt
- ½ tsp Ground Black Pepper
- 1 Juice of 1 lime
- 12 Corn Tortillas
- 2 tbsp Oil
- ¼ cup Chopped Cilantro
Avocado Cilantro Crema
- 1 Avocado
- ½ cup Sour Cream or Greek Yogurt
- ¼ cup Cilantro
- 1 Juice from 1 lime
- ½ tsp Salt
- ½ tsp Ground Black Pepper
Instructions
- 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 cook 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.
- 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.
- 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.
- 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
Feel free to use any meat or meat substitute for the filling. The cilantro is optional if you don't like 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.