Crispy Chipotle Chicken Tacos
My Crispy Chipotle Chicken Tacos are stuffed with marinated and grilled chicken thighs, Mexican cheese, and cilantro - then pan fried until golden brown. It's a quick and easy dinner that is bursting with flavor!
Servings: 16 tacos
Calories: 178kcal
Equipment
- Food Processor or blender
- Cutting Board
- Chef's Knife
- Large Bowl or plastic storage bag
- Skillet
- Tongs
Ingredients
Chipotle Marinade
- 7 ounces chipotle peppers in adobo sauce usually comes in a can
- 1 tablespoon minced garlic
- ⅓ cup chicken stock
- ¼ cup extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon ground cumin
- ½ teaspoon ground red pepper or cayenne
- ½ teaspoon chili powder
- 1 teaspoon onion powder
- 1 pound boneless, skinless chicken thighs trimmed and chopped small
- 16 count street taco flour tortillas
- 8 ounces shredded cheese of your choice Colby jack, mozzarella, pepper jack ,etc.
- fresh cilantro finely chopped
- vegetable oil for frying
Instructions
Chipotle Marinade
- Blend together the chipotle peppers and their sauce, garlic, chicken stock, olive oil, and dry seasonings until it forms a paste.This makes about 450ml of marinade, which is enough for double the amount of chicken in the recipe. You can easily add any unused marinade to a freezer bag and freeze until you're ready to use!
- Add the chopped chicken to a large bowl with a lid or a plastic storage bag. Pour in half of the marinade and coat the chicken well.
- Marinate your chicken for at least one hour, or up to overnight.
- In a large skillet on medium heat, dump the chicken and its marinade and cook until done, about 10-12 minutes. The internal temperature should be around 180℉.Remove and set aside.
- Assemble each taco using one tortilla layered with shredded cheese, cooked chicken, and chopped cilantro. Fold over into half-circles.
- In the same skillet, add about a teaspoon of vegetable oil.
- Shallow fry the tacos on medium heat until golden brown and crispy on both sides. Serve hot with my cilantro-lime rice. Enjoy!
Notes
Storage Instructions:
These tacos will keep in an airtight container in the fridge for up to 5 days.
To reheat, you can microwave or add them to a toaster oven/air fryer for that same crispy crunch.
Nutrition
Calories: 178kcal | Carbohydrates: 11g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 297mg | Potassium: 101mg | Fiber: 2g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 0.3mg | Calcium: 103mg | Iron: 1mg