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These Saucy Chipotle Chicken Tacos will be ready in 30 minutes and will be absolutely packed with flavor!
These tacos were inspired by the Tacos Habana at Mi Cocina, a local favorite in the DFW area. Because I am a personal fan of these popular tacos, I was so excited to remake them in my kitchen and create a simple gluten-free and dairy-free dinner!
Saucy Chipotle Chicken tacos Ingredients:
- Cabbage Slaw: Red Cabbage, Avocado Oil, Adobo Seasoning, Lime Juice
- Avocado Oil
- Boneless Skinless Chicken Thighs
- Salt and Pepper
- Smoked Paprika
- Dried Oregano
- Ground Cumin
- Garlic
- Tomato Paste
- Chipotle Peppers in Adobo
- Low-Sodium Chicken Broth
- Apple Cider Vinegar
- Honey
- Corn Tortillas
- White Onion
- Cilantro
- Siete Foods Salsa Cremosa: Sub Salsa Verde
- Lime Wedges
Saucy Chipotle Chicken tacos step-by-step:
Step One: Make the Slaw
To start, combine all of the slaw ingredients in a large bowl and toss until well combined. Set aside while you prepare the rest of the meal.
Step Two: Brown the Chicken
Heat the oil in a large non-stick skillet over medium-high heat. When hot, add the chicken in a single layer and season with the salt, pepper, paprika, oregano, and cumin and cook, tossing occasionally, until golden brown on all sides and cooked through, 4 to 5 minutes.
Step Three: Start the Sauce
Reduce the heat to medium and add the garlic, tomato paste, minced chipotles, and chipotle liquid into the skillet with the chicken. Stir until well combined and the garlic is toasted and fragrant, about 2 minutes.
Step Four: Finish the Sauce and Chicken
To the skillet, add the chicken broth, apple cider vinegar, and honey until well combined, scraping up any browned bits on the bottom of the skillet. Bring to a simmer and cook, stirring, until the sauce has slightly reduced, 3 to 4 minutes. Reduce heat to low while you warm your tortillas.
Step five: warm the tortillas
To warm the corn tortillas, I heat them on both sides over medium heat in a skillet with a touch of avocado oil. This prevents them from breaking apart.
Step six: assemble the tacos
Fill the warm corn tortillas with the saucy chipotle chicken. Top with the cabbage slaw, a drizzle of Salsa Cremosa (or salsa verde), diced onions, and cilantro, and serve with a wedge of lime. You can also serve with a second tortilla beneath if preferred.
I hope y’all love these Saucy Chipotle Chicken Tacos as much as I do! Comment below once you make them!
For More Chicken Taco Recipes:
Seared Chicken Tacos with Street Corn Salsa
Instant Pot Beer-Braised Chicken Tacos
Grilled Chili Chicken Tacos with Tomatillo Salsa
Saucy Chipotle Chicken Tacos
Ingredients
For the Cabbage Slaw:
- 4 cup thinly shredded red cabbage
- 1 tablespoon avocado oil
- 1 teaspoon adobo seasoning
- 2 tablespoons lime juice about 1 lime
For the Chicken:
- 2 tablespoons avocado oil
- 1 ½ pounds boneless skinless chicken thighs, trimmed of excess fat and cut into ½-inch cubes
- 1 teaspoon Kosher salt
- ½ teaspoon pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- 3 garlic cloves minced
- 1 tablespoon tomato paste
- 1 chipotle peppers in adobo minced fine
- 1 tablespoon of the liquid from the can of chipotle peppers
- ½ cup low-sodium chicken broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
For Serving:
- Corn tortillas
- ½ white onion finely diced
- ½ cup chopped cilantro leaves
- Siete Foods Salsa Cremosa sub salsa verde
- 1 lime cut into wedges
Instructions
Make the Slaw:
- In a large bowl, combine all of the slaw ingredients and toss until well combined. Set aside.
Cook the Chicken:
- Heat the oil in a large non-stick skillet over medium-high heat. When hot, add the chicken in a single layer and season with the salt, pepper, paprika, oregano, and cumin and cook, tossing occasionally, until golden brown on all sides and cooked through, 4 to 5 minutes.
- Reduce the heat to medium and add the garlic, tomato paste, minced chipotles and chipotle liquid to the skillet and stir until well combined and the garlic is toasted and fragrant, about 2 minutes.
- Stir in the chicken broth, apple cider vinegar, and honey until well combined, scraping up any browned bits on the bottom of the skillet. Bring to a simmer and cook, stirring, until the sauce has slightly reduced, 3 to 4 minutes. Reduce heat to low while you warm your tortillas.
Warm the Tortillas:
- To warm the corn tortillas, I heat them on both sides over medium heat in a skillet with a touch of avocado oil. This prevents them from breaking apart.
To Serve:
- Fill the warm corn tortillas with the saucy chipotle chicken. Top with the cabbage slaw, a drizzle of Salsa Cremosa (or salsa verde), diced onions, and cilantro, and serve with a wedge of lime. You can also serve with a second tortilla beneath if preferred.
Nutrition information is automatically calculated, so should only be used as an approximation.
These were great and super easy on a weeknight! I used cubed chicken breast and they were delicious. Thank you for a great recipe we will make again!
So delicious, even though we ended with a little too much spice 🥵 can’t wait to make again.
These are delicious. Highly recommend! Did not end up using the salsa verde because they were already very saucy and they weren’t missing anything! My husband said they are “restaurant quality”!
So happy you loved this one!