These tacos are decadent, full of flavor, and super simple to whip up for a taco Tuesday or any other day of the week.
I make these at least twice a month, especially when there’s a big crowd because you can assemble them, place them in the oven to get golden and super crispy, and then bring them all out at the same time. Not that I am not a fan of a taco station, but sometimes having them ready to eat is the best way to keep my kitchen mess-free and gets us eating in very little time.
Crispy Chipotle Chicken Tacos with Lime Crema
Ingredients for chicken
- 2 lbs rotisserie chicken shredded
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 1/2 tablespoon chipotle pepper in adobo sauce – chopped chili powder
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 cup chicken stock
- 1/4 cup fresh cilantro, chopped
- 1 cup shredded cheddar cheese
- 12 La Banderita corn Tortillas
Cilantro Lime Crema
- 1 cup sour cream
- 3/4 cup fresh cilantro, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- juice from 2 limes
- 1 teaspoon kosher salt
Toppings
- Chopped avocado
- Chopped red onion
- Cilantro
- Lime wedges
- Cotija cheese
For serving, I use corn tortillas!
Instructions
Preheat the oven to 425 degrees F.
In a large skillet, heat the olive oil over medium-high heat. Add the onions, and cook until translucent. Add the chipotle pepper, paprika, cumin, garlic powder, oregano, salt, and chicken stock and mix to combine. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken. Remove from the heat and stir in the cilantro.
To assemble the tacos, warm 8-12 corn tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each flat and then layer evenly with cheese and chicken. Fold the other half of the tortilla over the filling, gently pushing to adhere.
Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.
While the tacos are cooking, make the ranch by combining all ingredients in a glass jar and mix until creamy.
Serve the tacos topped with ranch, avocado, red onion, and any other desired toppings.
Happy eating!
With Love,
Tere
