Crispy Chipotle Chicken Tacos

I love tacos almost as much as I love alliteration. They’re delicious, easy to make, and so satisfying for any day of the week, not just Tuesdays. These Crispy Chipotle Chicken Tacos are no exception!

You don’t need much to make these incredibly satisfying tacos. Half of the ingredients are items I regularly keep stocked in our pantry. The base of these tacos are corn tortillas. I used to hate corn tortillas and would always opt for flour. But I think that’s because I didn’t know how to cook with corn and assumed all tortillas were created equally. They’re not and I now feel that corn is superior. Once you learn to preheat the corn tortillas for a couple minutes before adding any fillings, it is a total game changer. Using corn tortillas allows you to get a crispier shell that you just can’t get with flour tortillas.

What you need:

Chicken breast. It’s easy enough to shred your own chicken once you roast it in the oven. However, if you are short on time, you can skip this step by buying a rotisserie chicken and finely chopping it.
Cooking oil. Extra virgin olive oil is always my go to, however, you can use the cooking oil of your choice. Coconut oil, canola oil, etc would all work here. I also keep olive oil in a glass spray container. You can use PAM, etc. if that’s what you have on hand.
Poblano peppers. This is considered a mild pepper which I think packs the right amount of flavor. You can substitute for the pepper of your choice. You might have to adjust the amount used based on the spice profile of the pepper and what you prefer.
Onion. I usually cook with yellow onions, however, you could use a white onion instead.
Ground Chipotle. This does back a little bit of heat, especially when combined with the Chipotle Hot Sauce. So if you would like to tone the spice down a bit, you can swap this spice out for ground chili powder or paprika.
Corn tortillas. I usually always opt for corn tortillas over flour, but you could always make that swap.
Shredded cheddar cheese. Cheddar cheese is usually my go to during grocery runs because I can use it in a variety of meals. However, you could also use Mexican 3 cheese, Colby Jack, or Pepper Jack.
Cholula chipotle hot sauce. This is my go to chipotle hot sauce brand.

The filling is easy to make. I like to use shredded chicken. I usually make my own out of chicken breast, but you could also buy a rotisserie chicken if you are short on time.

I like to use a poblano pepper to add a little spice to the dish. If you don’t have any, you can substitute with the pepper of your choice. Just adjust the amount based on the level of spice you want depending on what type of pepper you use.

Sauté the pepper with onions and little bit of seasoning. I like to use ground Chipotle, but you can also use chili powder, ground cumin, or cayenne pepper. Combine the peppers and onions with the shredded chicken.

Once the filling is done, it’s time to assemble your tacos! Add a layer of shredded cheese on one half of the already pre-heated corn tortillas. Then layer the chicken filling on top, drizzle with chipotle hot sauce, then add an additional layer of cheese. Fold the other half of the tortilla over the filling and press down to seal. Bake for about ten minutes, allowing cheese to fully melt.

Serve the tacos with a side of guacamole, or salsa, or both! Enjoy!

These Crispy Chipotle Chicken Tacos are an excellent option for any night of the week. Whether you’re hosting a game day or celebrating Taco Tuesday at home, this dish is sure to be a hit. Poblano peppers and chipotle hot sauce add a little kick which is balanced out with the savory chicken and shredded cheese.