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Once the smoky chipotle chicken has reached the desired internal temperature, it’s crucial to let it rest for about 10 minutes before shredding. Resting allows the juices to redistribute throughout the meat, ensuring that every bite is tender and flavorful. If you skip this step, you might end up with dry chicken, which can severely affect the overall enjoyment of your tacos. During this time, cover the chicken loosely with aluminum foil to keep it warm while it rests.

Smoky Chipotle Chicken Tacos

Indulge in a culinary adventure with smoky chipotle chicken tacos that promise to elevate your taco night. This flavorful dish features tender chicken thighs marinated in a smoky chipotle sauce, offering a delicious blend of spice and richness. Piled high with fresh toppings like avocado, crunchy red cabbage, and zesty lime, these customizable tacos are perfect for any gathering. Experience the delightful textures and vibrant flavors that make each bite a satisfying treat.
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

2 tablespoons olive oil

2 tablespoons chipotle in adobo sauce (finely chopped)

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1/4 cup fresh cilantro, chopped

Juice of 1 lime

8 small corn or flour tortillas

1 cup red cabbage, finely shredded

1 avocado, sliced

1/2 cup crumbled queso fresco

Lime wedges for serving

Instructions
 

Marinate the Chicken: In a bowl, combine olive oil, chipotle in adobo, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Add the chicken thighs and coat well. Let it marinate for at least 30 minutes or up to 2 hours in the refrigerator for maximum flavor.

    Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken thighs and cook for about 5-7 minutes on each side until internal temperature reaches 165°F (74°C) and chicken is no longer pink. Remove from heat and let rest for a few minutes.

      Shred the Chicken: After resting, shred the chicken using two forks.

        Prepare the Tortillas: Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable and lightly toasted.

          Assemble the Tacos: On each tortilla, add a portion of shredded chicken. Top with shredded red cabbage, avocado slices, and crumbled queso fresco. Drizzle with lime juice and sprinkle fresh cilantro on top.

            Serve: Serve the tacos with lime wedges on the side for an extra zesty kick.

              Prep Time: 30 mins | Total Time: 1 hr | Servings: 4-6 tacos