Chicken tacos can be boring. These are not.
Chipotle peppers bring smoky heat. Lime brings bright zing. Together? Magic. Top with crema and cilantro. 20 minutes from craving to table.
Serves 4.
Step-by-Step Instructions
Make the Marinade
Blend chipotle peppers, adobo sauce, lime juice, garlic, oil, cumin, oregano, and salt until smooth.
Marinate the Chicken
Toss chicken with marinade. Let sit 10 minutes (or up to 8 hours in fridge).
Make the Crema
Whisk sour cream, mayo, lime juice, and milk. Add salt. Set aside.
Cook the Chicken
Heat a skillet or grill over medium-high heat.
Cook chicken 5-7 minutes per side until charred and cooked through (165°F internal).
Let rest 5 minutes. Slice or chop into bite-sized pieces.
Assemble Tacos
Warm tortillas in a dry skillet or over gas flame.
Fill with chipotle chicken. Drizzle with lime crema.
Top with cilantro, onion, and avocado. Squeeze lime. Devour.
Summary
Prep Time: 10 minutes (+ optional marinade) | Cook Time: 10-15 minutes | Total Time: 20-25 minutes
Yield: 4 servings (8 tacos)
Difficulty: Easy
Storage Notes
Fridge:
Cooked chicken keeps 4 days. Store separately from tortillas and toppings.
Reheat Chicken:
Skillet over medium heat 2-3 minutes. Microwave works too.
Pro Tip:
- Freeze uncooked chicken in marinade for up to 3 months. Thaw and cook when ready.
