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These Saucy Chipotle Chicken Tacos will be ready in 30 minutes and will be absolutely packed with flavor!

A Saucy Chipotle Chicken Taco on a piece of parchment paper. Lime wedges scattered around.

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

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 ingredients.

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.

Slaw in a large white bowl with ingredients scattered around.

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. 

Seasoned chicken in skillet. Taco ingredients scattered around.

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.

Seasoned chicken in skillet with tomato paste, garlic, and adobo peppers on top.

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. 

Saucy Chipotle Chicken in skillet.

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.

Three Saucy Chipotle Chicken Tacos on parchment paper. Lime wedges scattered around.

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

A Saucy Chipotle Chicken Taco on a piece of parchment paper. Lime wedges scattered around.
5 from 8 votes

Saucy Chipotle Chicken Tacos

Dairy-Free, Gluten-Free
Total: 30 minutes
Servings: 4

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.

Additional Info

Servings: 4


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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Recipe Rating




2 Comments

  1. 5 stars
    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”!