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- 1 lb boneless, skinless chicken breasts - 2 tablespoons chipotle chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon smoked paprika - 1/2 teaspoon salt - 1/4 teaspoon black pepper - Juice of 2 limes (about 3 tablespoons) - 2 tablespoons olive oil The key to these tacos is the chicken. I love using boneless, skinless chicken breasts for their tenderness. The chipotle chili powder gives the chicken a smoky kick. I also mix in cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper for a deep flavor. The lime juice adds a fresh zing that ties it all together. - 8 small corn tortillas - 1 cup shredded cabbage - 1/4 cup fresh cilantro, chopped - 1 avocado, sliced Corn tortillas bring a great texture to the tacos. They are soft and easy to work with. I like to warm them up for a few seconds in a skillet. Toppings like shredded cabbage add crunch. Fresh cilantro brings brightness. Sliced avocado adds creaminess to balance the flavors. - Salsa or pico de gallo, for topping - Lime wedges, for serving Salsa or pico de gallo adds a juicy, tangy layer to the tacos. I always serve lime wedges on the side. A squeeze of lime juice enhances the taste and freshness of each bite. {{ingredient_image_1}} Making the spice rub Start by mixing these spices in a bowl: - 2 tablespoons chipotle chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon smoked paprika - 1/2 teaspoon salt - 1/4 teaspoon black pepper This blend gives the chicken its bold flavor. Coating the chicken Next, take 1 pound of boneless, skinless chicken breasts. Pat them dry with paper towels. Rub the spice mix evenly on both sides of each chicken breast. Make sure every piece is covered well. This step is key for flavor. Heating the skillet Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil. The oil should shimmer a bit. This tells you it’s ready for the chicken. Cooking time and internal temperature Place the chicken breasts in the hot skillet. Cook for about 5-7 minutes on each side. You want the chicken to reach an internal temperature of 165°F. This ensures it's safe to eat. Once done, remove the chicken and let it rest for a few minutes before slicing it into thin strips. Warming the tortillas While the chicken rests, warm 8 small corn tortillas. Use the same skillet over medium heat. Heat each tortilla for about 30 seconds on each side. They should be soft and pliable. Layering ingredients Now, it’s time to build your tacos. On each warmed tortilla, place a few strips of chicken. Top them with shredded cabbage, chopped fresh cilantro, and sliced avocado. Don’t forget to add a spoonful of salsa or pico de gallo. Finally, squeeze fresh lime juice over the top for that extra zing. Enjoy your flavorful tacos! Achieving the right internal temperature Cook chicken until it reaches 165°F. This ensures it is safe to eat. Use a meat thermometer for accuracy. This tool helps you avoid undercooked or dry chicken. Best cooking oil to use I recommend using olive oil. It has a nice flavor and a high smoke point. This makes it perfect for cooking chicken. You can also try avocado oil for a richer taste. Adding more spice or acidity Want more heat? Add extra chipotle chili powder. For a zesty kick, squeeze in more lime juice. This brightens the dish and balances the spice. Recommended toppings for depth of flavor Don’t skip the toppings! Shredded cabbage adds crunch. Fresh cilantro gives a burst of flavor. Sliced avocado adds creaminess. A spoonful of salsa or pico de gallo ties it all together. Pairing drinks and sides Serve your tacos with a light drink. I suggest a refreshing limeade or a cold beer. For sides, try black beans or a corn salad. These complement the tacos nicely. Presentation ideas Make your tacos look great! Use colorful plates. Serve with lime wedges on the side. Arrange the toppings in small bowls for a fun build-your-own taco setup. Pro Tips Marinate for More Flavor: For an even deeper flavor, marinate the chicken in the spice mixture and lime juice for at least 30 minutes, or up to overnight, before cooking. Keep it Juicy: Let the chicken rest for a few minutes after cooking to allow the juices to redistribute, ensuring each bite is tender and juicy. Customize Your Toppings: Feel free to add other toppings like diced tomatoes, jalapeños, or cheese for extra flavor and texture in your tacos. Use Fresh Ingredients: Whenever possible, use fresh lime juice and fresh herbs like cilantro to enhance the vibrant flavors of the tacos. {{image_2}} You can switch up the protein in this recipe. Instead of chicken, try: - Shrimp - Pork - Tofu for a vegetarian option - Tempeh for a vegan choice Each option brings a different taste and texture. Adjust cooking times as needed. For example, shrimp cooks faster than chicken. Adding new spices can change the taco's taste. Here are some ideas: - Use taco seasoning for a classic flavor. - Try smoked paprika for a deeper taste. - Add cayenne pepper for extra heat. For toppings, think outside the box! Consider: - Pickled red onions for tanginess. - Fresh radishes for crunch. - Mango salsa for a sweet twist. You can cook the chicken in different ways. Here are some options: - Grilling: This adds a nice char and smoky flavor. - Skillet: Quick and easy, as shown in the recipe. - Slow cooker: Great for tender chicken. Cook on low for about 6 hours. Each method has its own benefits. Choose what fits your time and taste best! To store leftover tacos, place them in an airtight container. This keeps the tacos fresh and tasty. You can also store the chicken separately to keep it moist. Make sure to cool the tacos to room temperature before sealing them in the container. For chicken storage, wrap the cooked chicken tightly in plastic wrap or foil. You can also place it in a sealed bag. This helps prevent drying out. Store both in the fridge for up to three days. To freeze cooked chicken, let it cool first. Then, cut it into strips and place it in freezer-safe bags. Remove as much air as possible to avoid freezer burn. You can freeze the chicken for up to three months. For reheating, simply thaw the chicken in the fridge overnight. Heat it in a skillet over medium heat for about 5 minutes, or until hot. You can also microwave it on medium for a quick fix. You can store tacos in the fridge for about three days. After that, they may lose taste and texture. Always check for signs of spoilage. If the chicken smells off or feels slimy, it's best to throw it away. Make sure to enjoy your tacos while they're still fresh for the best flavor! For Chipotle Lime Chicken Tacos, I recommend using corn tortillas. They have a great texture and flavor that complements the chicken. Corn tortillas hold the fillings well and add a nice chew. If you prefer flour tortillas, they work too, but they may not have the same taste. Both types are good, but corn is my top pick. Yes, you can make the spice rub ahead of time. Mix the spices in a small jar and store it in a cool, dry place. This way, you can save time when you're ready to cook. The flavors stay strong for about a month. Just make sure to seal the jar tightly to keep the spices fresh. I love serving these tacos with a few tasty sides. Here are some ideas: - Mexican rice: This adds a nice base to your meal. - Refried beans: They are hearty and delicious. - Grilled corn: Sweet corn on the cob is a great side. - Guacamole: A creamy dip that pairs well with tacos. - Fresh salsa: It adds a zesty kick. Feel free to mix and match these sides for a complete meal. Enjoy your tacos! In this article, I shared how to make tasty Chipotle Lime Chicken Tacos. You learned about the main ingredients, like boneless chicken and fresh toppings. I provided step-by-step instructions for preparing and cooking the chicken. I also included tips for enhancing flavors and serving ideas. Finally, we explored variations and storage tips. Remember, cooking can be fun and creative. Experiment with different flavors to find what you love! Enjoy your tacos!

Chipotle Lime Chicken Tacos

Delicious tacos featuring spicy chipotle lime chicken, fresh toppings, and warm corn tortillas.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 2 tablespoons chipotle chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 2 smoked paprika
  • 1 2 salt
  • 1 4 black pepper
  • 2 limes Juice of (about 3 tablespoons)
  • 2 tablespoons olive oil
  • 8 small corn tortillas
  • 1 cup shredded cabbage
  • 1 4 fresh cilantro, chopped
  • 1 whole avocado, sliced
  • 1 serving Salsa or pico de gallo, for topping
  • 1 serving Lime wedges, for serving

Instructions
 

  • In a small bowl, mix together the chipotle chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper to create a spice rub.
  • Pat the chicken breasts dry with paper towels and rub the spice mixture evenly onto both sides of each chicken breast.
  • In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken breasts and cook for about 5-7 minutes on each side, or until the chicken is cooked through (internal temperature of 165°F).
  • Once cooked, remove the chicken from the skillet and let it rest for a few minutes. Then slice the chicken into thin strips.
  • While the chicken is resting, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until soft and pliable.
  • To assemble the tacos, place a few strips of chicken onto each warmed tortilla. Top with shredded cabbage, fresh cilantro, avocado slices, and a generous spoonful of salsa or pico de gallo.
  • Squeeze fresh lime juice over the top for an extra zing.

Notes

Adjust spice levels according to preference.
Keyword chicken, chipotle, easy, lime, tacos