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Chipotle Chicken TacosWhen in doubt, just make tacos. This is a life motto I pretty much live by because on those days you just don’t feel like thinking about dinner, throwing together some taco meat in about 10 minutes is pretty much golden. And these Chipotle Chicken Tacos are full of flavor, filling, and easy. 

The taco meat here is Whole30 compliant, but the Siete Tortillas are NOT.  This is something I have to clarify every time I post about them on Instagram so let’s just talk about it for a second so that y’all really understand if you are still confused.  If you’ve read my blog for a while or follow me on Instagram, you know how much I love Siete products. The ingredients are simple, straightforward, and super clean. Siete Tortillas are Paleo approved for life after whole30 or if you are wanting to just keep it clean in your kitchen. Although the ingredients look to be Whole30, they aren’t Whole30 compliant for the same reason you can’t make Paleo baked goods, like muffins and bread. Have you ever heard of the term SWYPO (sex-with-your-pants-on) during your Whole30? I know, it sounds silly but in fact, this concept has been one of the cornerstones of the program, specifically requiring the elimination of Paleo baked goods and treats for the duration of your Whole30. Think about it, it makes sense! If things like these tortillas were allowed on your whole30, you would, in turn, be likely to make traditionally unhealthy foods like enchiladas, taquitos, tostadas, and you can even make pizzas using a tortilla! You’d then come out of the program with the same bad habits that got you in trouble in the first place.

Chipotle Chicken Tacos

With that being said, I love to enjoy those items, in moderation, in my food freedom after doing a Whole30 Challenge. Making clean, healthy renditions of the Tex-Mex foods I’ve grown up eating for my family is fun for me. And just as tasty most of the time! If you prefer to keep this Whole30, serve your Chipotle Chicken Tacos in lettuce cups or on top of lettuce taco salad style. You can’t go wrong either way!

Chipotle Chicken Tacos
Serves 8
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Total Time
30 min
Total Time
30 min
  1. 1 tbsp. olive or avocado oil
  2. 2 lbs. ground chicken thigh (can sub for ground chicken breast, ground turkey, or beef)
  3. salt and pepper, to taste
  4. 1 tsp. chipotle chili powder
  5. 1/2 tsp. ground cumin
  6. 1/2 tsp. dried oregano
  7. 1 tbsp. tomato paste
  8. 1/2 cup chicken broth
For the Smoked Paprika Aioli
  1. 1 cup Safflower Seed Oil (or any light in flavor oil such as avocado oil or *light* olive oil..not extra virgin)
  2. 1 egg room temp
  3. 2 cloves garlic minced
  4. 1/2 tsp. smoked paprika
  5. 1/2 lemon juiced
  6. Kosher salt to taste
For the Tacos
  1. 8 Coconut + Cassava Siete Tortillas (or tortillas of choice/bibb lettuce cups)
  2. thinly sliced radish
  3. 1 avocado, sliced
  4. purple cabbage, thinly sliced or shredded
  5. cilantro
  6. lime wedges, for serving
  7. kale microgreens (optional)
For the Chipotle Chicken Taco Meat
  1. Heat a skillet over medium-high heat. add 1 tbsp oil and the ground chicken thigh with some salt and pepper and cook until meat is browned, breaking up the meat with a back of a spoon during the cooking process.
  2. When meat is cooked through (no longer pink), you have the option of draining off the excess fat (your call, i only do this if there is a ton of excess fat depending on the type of meat I am using). Either way, reduce heat to medium and add the chipotle chili powder, cumin, oregano, and the tomato paste. Stir until well combined.
  3. Pour in the chicken broth and let cook until reduced, about 5 more minutes. Cover and remove from heat and keep warm while you prepare your tacos.
For the Aioli
  1. Pour safflower oil in a mason jar that is wide enough to just fit an immersion blender. Crack egg into the jar and let settle on the bottom. Take immersion blender and place all the way down into the jar so the blade is situated directly over the yolk. Turn immersion blender on and very slowly raise up and down throughout the mixture so that it emulsifies, roughly 30-45 seconds.
  2. Add remaining aioli ingredients and blend once more using the immersion blender.
For the Tacos
  1. I prepare my tortillas over a stovetop gas burner over medium-low heat. Place tortillas directly over the flame and char them until lightly charred and bubbly on each side, about 1 minute per side. If you have a gas stove, do this in a skillet lightly sprayed or drizzled with oil.
  2. Place cabbage, chipotle chicken meat, radishes, and avocado into the tortillas or lettuce cups. Top with aioli, cilantro, and micro greens.
  3. Serve and enjoy!
The Defined Dish

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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  1. My aioli came out runny as well and I used the immersion blender. I had to add more lemon and garlic as well. How long does the aioli last? 🙂

  2. I used the nutrabullet to make the aioli. It is runny and appears to be separating. Help!

    1. I have never attempted to make aioli/mayo with a nutribullet, but I wouldn’t think it would work– you would need an immersion blender or food processor.