Chipotle Chicken Tacos

Switch up the traditional beef taco Tuesday with these Chipotle Chicken Tacos! Healthy, filling, and quick to prepare. 

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 people


For the chipotle chicken:

  • 2 chicken breasts
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • juice of 1 lime

For the tacos:

  • 8-10 corn or flour tortillas
  • 1 cup cheddar cheese grated
  • 1/2 cup green cabbage shredded
  • refried beans
  • fresh Pico de Gallo salsa (optional) recipe below
  • guacamole (optional) recipe below

For the guacamole:

  • 2 avocados ripe, peeled and diced
  • 1 lime juiced
  • 3 tbsp cilantro diced
  • 2 tbsp red onion diced
  • 1/2 tsp salt


Preparing the chicken:

  1. Place the chicken between two pieces of plastic wrap and pound the breasts to about 3/4 inch thickness.

  2. In a bowl, whisk together chipotle sauce, garlic, fresh lime juice and 1 tbsp olive oil. Add the chicken and let it marinate for at least 2 hours. (Up to 24 hours). Remove from the fridge and let it rest for 15 minutes before frying.

For the tacos:

  1. Prepare all the toppings for the tacos. Grate the cheese, shred the cabbage, make the guacamole and Pico de Gallo. (Any salsa would be good with these tacos). Reheat the refried beans in a small saucepan on low heat.

  2. Heat a frying pan with 1 tbsp olive oil on medium-high heat. When the pan is hot, add the chicken breasts. Cook for 10-12 minutes, turning halfway through. Place on a cutting board and let it rest for 5-10 minutes before slicing.

  3. To make the guacamole: place the avocado, cilantro, red onion, salt and lime juice in a bowl. Lightly mash with a fork, until all ingredients are well combined. Adjust seasonings (lime juice and salt) to taste. You can have a chunky guacamole or mash it all. Your preference.

  4. Serve the chicken with all of the toppings and start building your tacos!