Crispy Chipotle Chicken Tacos Recipe | Easy half-baked harvest crispy chipotle chicken tacos

These tacos are a lot of fun to make and eat because they are extra crispy on the exterior and cheesy on the inside. Did you ever try the Crispy Chipotle Chicken Tacos Recipe? Putting cheese right in your skillet may seem counterintuitive, but it works! Use a nonstick skillet and let it crisp up before fiddling with it.

If the cheese doesn’t seem to want to attach to the tortilla when you go to fold your tacos in half, give it another minute and try again.

When the cheese is withdrawn from the heat, it begins to solidify and crisp up, giving it the texture of a crunchy taco shell that is also highly cheesy. After these, you’ll be making tacos every night of the week.

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YIELDS8 serving(s)
PREP TIME15 mins
TOTAL TIME50 mins
CAL/SERV395

how to cook Crispy Chipotle Chicken Tacos Recipe

Crispy Chipotle Chicken Tacos Recipe: Ingredients

  • RANCH AVOCADO SAUCE
  • a single avocado
  • 1 seeded and chopped jalapeno
  • 2 garlic cloves
  • 1/2 cup fresh cilantro, packed
  • 1 cup buttermilk
  • 1 cup sour cream
  • One lime juice
  • Kosher salt
  • ground black pepper, freshly ground
  • TACOS
  • 1 tablespoon of extra-virgin olive oil
  • 1 medium sliced yellow onion
  • 3 minced garlic cloves
  • 1 pound ground chicken
  • 1 chopped chipotle chile in adobo sauce, plus 2 tbsp adobo sauce
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Kosher salt is kosher salt.
  • ground black pepper, freshly ground
  • 3 cups shredded cheese, divided
  • 8 petite corn tortillas
  • To serve, fresh cilantro leaves
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Crispy Chipotle Chicken Tacos Recipe: Directions

RANCH AVOCADO SAUCE

Step 1

Puree avocado, jalapeno, garlic, cilantro, buttermilk, sour cream, and lime juice in a food processor or blender until smooth; season with salt and pepper.

Step 2

Place the sauce in an airtight container. Place in the refrigerator until ready to use.

Step 3

Make Ahead: Sauce can be made up to 3 days ahead of time. Store in the refrigerator.

Tacos

Step 1

Heat the oil in a large skillet over medium heat. Cook, stirring constantly, until the onion is softened, about 5 minutes. Cook, stirring constantly, until the garlic is aromatic, about 1 minute more. Cook, breaking up the flesh with a wooden spoon, until the chicken is no longer pink, about 8 minutes. Season with salt and pepper and stir in the chipotle chile, adobo sauce, chili powder, and cumin. Take the pan off the heat.

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Step 2

Melt about 1/4 cup cheese in a small nonstick skillet over medium heat in a circle the size of your tortillas. Top with a tortilla. Spread roughly 2 tablespoons cheese on one half of the tortilla and some chicken stuffing on the other. Cook until the bottom cheese begins to crisp, about 4 minutes. Fold the half with the cheese up and over the chicken, pressing to keep the taco closed. Cook until warmed through, approximately 1 minute, then flip and cook until warmed through on the other side, about 1 minute more. Place on a platter. Rep with the remaining tacos.

Step 3

Garnish tacos with cilantro. Accompany with avocado ranch sauce.