Crispy Chipotle Chicken Tacos

Crunchy on the outside...spicy and cheesy inside. Served with two addicting dips.

Ingredients

Ingredients
Servings:
Tacos
g
Minced Chicken
tbsp
Olive Oil
Yellow Onion
tsp
Chipotle Chili Pepper
tsp
Sweet Smoked Paprika Powder
tsp
Ground Cumin
tsp
Red Pepper Flakes
tsp
Dried Oregano
tsp
Kosher Salt
tbsp
Tomato Paste
g
Fresh Coriander
Mini Tortilla Wraps
g
Cheddar Cheese
Cilantro Lime Ranch
tbsp
Greek Yoghurt
tbsp
Buttermilk
g
Fresh Coriander
tsp
Garlic Powder
tsp
Onion Powder
tbsp
Lime Juice
Salt & Pepper to taste
Avocado Mayo
Avocado
ml
Olive Oil
tbsp
Dijon Mustard
tbsp
Lemon Juice
tsp
Kosher Salt
tsp
Black Pepper

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
  2. To prepare the filling, peel and dice the onion and wash the coriander, shake dry and chop roughly.
  3. Preheat a large skillet with olive oil over high heat. Cook and brown the ground chicken and onions for about 5 minutes. Add the chipotle chili powder, smoked paprika, cumin, garlic powder, red pepper flakes, oregano, salt and tomato paste. Mix till everything is evenly coated and add 120 ml water.
  4. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, for about 10 minutes. Remove from the heat and add 3 tablespoon chopped coriander.
  5. To make the homemade hard shells, warm the 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.
  6. In the meantime, prepare the ranch and avocado dip.
  7. For the cilantro lime ranch dip, wash the coriander, shake dry and chop roughly.
  8. Combine all ingredients in a glass jar and shake or stir until creamy. For the avocado mayo, place all ingredients in a bowl and whip smooth with electric beaters or process smooth in a food processor.
  9. Serve the tacos topped with ranch dip, avocado mayo, red onion, and any other desired toppings.

Preparing In The Kitchen
  1. Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
  2. To prepare the filling, peel and dice the onion and wash the coriander, shake dry and chop roughly.
  3. Preheat a large skillet with olive oil over high heat. Cook and brown the ground chicken and onions for about 5 minutes. Add the chipotle chili powder, smoked paprika, cumin, garlic powder, red pepper flakes, oregano, salt and tomato paste. Mix till everything is evenly coated and add 120 ml water.
  4. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, for about 10 minutes. Remove from the heat and add 3 tablespoon chopped coriander.
  5. To make the homemade hard shells, warm the 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.
  6. In the meantime, prepare the ranch and avocado dip.
  7. For the cilantro lime ranch dip, wash the coriander, shake dry and chop roughly.
  8. Combine all ingredients in a glass jar and shake or stir until creamy. For the avocado mayo, place all ingredients in a bowl and whip smooth with electric beaters or process smooth in a food processor.
  9. Serve the tacos topped with ranch dip, avocado mayo, red onion, and any other desired toppings.

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