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A Saucy Chipotle Chicken Taco on a piece of parchment paper. Lime wedges scattered around.
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5 from 9 votes

Saucy Chipotle Chicken Tacos

Dairy-Free, Gluten-Free
Total Time30 minutes
Servings: 4
Author: Alex Snodgrass

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.