The Best Easy Chipotle Chicken Tacos Recipes
CHIPOTLE-BRAISED CHICKEN TACOS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 28
Steps:
- Preheat the oven to 350 degrees F.
- For the cilantro-lime cream: In a bowl, combine the sour cream, honey, lime juice, cilantro, coriander, cumin, salt and pepper and whisk together. Refrigerate until using.
- For the braised chicken: Heat a saute pan over high heat. Sprinkle the chicken with the kosher salt and pepper. Add the grapeseed oil to the pan and sear the chicken on both sides until golden brown, about 2 minutes per side. Do not overcrowd the pan; sear the chicken in batches if needed. Remove the chicken from the pan and hold in an oven-safe casserole dish for further cooking.
- Add the onions and peppers to the saute pan and cook until tender. Add the paprika, smoked paprika and chipotle peppers and saute with the peppers and onions for 1 minute. Add the chicken broth and ketchup, stir and bring to a simmer. Pour the braising liquid over the chicken and cover the casserole dish with foil. Cook in the oven until the chicken is tender and falls apart, 45 minutes.
- While the chicken is still hot, shred it and return it to the braising liquid. If you are using it right away, keep the chicken hot in the braising liquid for plating. (If you are refrigerating the chicken to use later, cool it down and store it in the braising liquid. Reheat it as needed for plating.)
- For the guacamole: Cut the avocados in half and remove the pits. With a spoon, scoop out the avocado flesh into a bowl. Add the red onions, tomatoes and cilantro and mash the ingredients together. Season with salt and lime juice.
- Divide the lettuce among the taco shells. Spoon about 2 ounces of the braised chicken into each shell. Top with guacamole, a tablespoon of cilantro-lime cream and 2 sprigs cilantro.
CHIPOTLE CHICKEN TACOS WITH PINEAPPLE SALSA
A spicy, smoky chicken filling in soft tortillas, this moreish, low-calorie dinner is on the table in just 20 minutes
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 13
Steps:
- In a food processor, roughly blitz the chicken thighs into chunky mince. Alternatively, chop into bite-sized pieces.
- Heat the oil in a large saucepan. Add half the onion and the chicken mince. Season well and cook for about 5 mins on a high heat to brown, breaking up the meat with a spoon. Add the spices, vinegar, chipotle paste, passata and sugar. Cook for another 5 mins, then remove from the heat.
- In a small bowl, mix the remaining onion, the pineapple and coriander. Serve the chicken and the pineapple salsa with warm tortillas and hot sauce.
Nutrition Facts : Calories 392 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 21 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 0.6 milligram of sodium
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- In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes.
- Stir in the cumin, paprika, salt, garlic powder, and oregano. Add the chicken and stir until the chicken is well coated in the seasoning. Pour in the water and add the chipotle pepper and chipotle in adobe sauce. Stir until well combined. Reduce heat to low and simmer for about 3 to 5 minutes or until mixture thickens, stirring occasionally.
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