Chipotle Chicken Tacos
These tacos are seriously delicious! They’re loaded with pulled chipotle chicken, homemade guacamole and a spicy tomato salsa. If you’d prefer a veggie option, substitute the chicken for pulled oyster mushrooms – they work beautifully!
- Prep Time: 10 minutes
- Total Time: 1 hour
- Yield: 8 tacos 1x
Ingredients
Scale
- 1 onion, thinly sliced
- 4 garlic cloves, thinly sliced
- extra-virgin olive oil
- 1 tbsp chipotle paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp tajin or tajin-style seasoning
- ½ tsp salt
- 650g chicken thigh fillets (boneless, skinless chicken thighs)
For the toppings:
- guacamole
- 2 large vine tomatoes, deseeded
- ½ red chilli (or more, to taste)
- ¼ red onion, roughly chopped
- ½ lime, juice
- 8 soft taco shells
- small handful of crispy onions
Instructions
- Heat your oven to 200°C / fan 180°C. Place the onion and garlic in a large roasting tin. Season with salt and pepper, drizzle with extra-virgin olive oil and toss to coat. Roast for 15 minutes.
- Meanwhile, place the chipotle paste, ground cumin, smoked paprika, tajin and salt in a large mixing bowl. Add a splash of extra-virgin olive oil and whisk to combine, then add the chicken thigh fillets and toss well to coat.
- Take the onion/garlic out of the oven. Arrange the seasoned chicken fillets in a single layer on top of the onion/garlic base. Roast for 30 minutes, or until the chicken is cooked through.
- Meanwhile, prep the guacamole and make the spicy tomato salsa by blending the tomatoes, red chilli, red onion and lime juice, along with a good pinch of salt.
- Once cooked, let the chicken rest for 5 minutes. Shred or slice the chicken then mix with the jammy onions/garlic.
- Just before serving, heat the soft taco shells according to the package instructions, then transfer to a clean tea towel and cover.
- To serve, load your taco shells with guacamole and chicken and top with salsa and crispy onions – enjoy!
Find it online: https://zenaskitchen.com/chipotle-chicken-tacos/