Crispy Chipotle Chicken Tacos
Crispy baked tacos with chicken marinated in a smoky Chipotle sauce, sautéed with peppers and onions, filled with a Chipotle crema and mozzarella cheese, then baked until melted and crispy.
By @foodiefromvt
Cook time: 30 minutes
Servings: 4
Ingredients
- 3 peppers chipotle peppers in adobo sauce
- 4 cloves garlic cloves
- 0.5 lime lime
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 3 tbsp olive oil
- 1 tsp salt
- 0.25 tsp pepper
- 1 lb chicken breast
- 1 drizzle olive oil
- 1 lb chicken breast
- 1 onion red onion
- 1 pepper red bell pepper
- 1 pepper orange bell pepper
- 0.75 cup greek yogurt
- 1 tbsp honey
- 0.5 lime lime
- 3 tbsp marinade
- 8 tortillas corn tortillas
- 1 drizzle olive oil
- 1 lb chicken breast
- 2 cups mozzarella cheese
- 1 dollop crema
- 1 serving crema
Instructions
- Make the marinade. In a blender, combine the chipotle peppers, garlic, lime juice, paprika, onion powder, garlic powder, olive oil, salt and pepper. Blend until smooth. Add 2-3 tbsp of water if needed to thin. Toss the chicken in the marinade, reserving 3 tbsp for the crema.
- Preheat the oven to 450F and line a baking sheet with parchment paper.
- Heat a skillet with a drizzle of olive oil over medium heat. Add the chicken sautéing until lightly browned, 2-3 min, then add the peppers and onion and sauté, tossing occasionally, until the vegetables are tender and chicken is cooked through, about 6-8 minutes.
- Meanwhile make the crema. In a small bowl, mix together greek yogurt, honey, lime juice and reserved marinade until smooth and creamy.
- Wrap the corn tortillas in a damp paper towel. Microwave 30 seconds to steam the tortillas to soften. Brush the parchment paper with olive oil then place each tortilla on the baking sheet pressing to coat in the oil.
- Layer each tortilla with the chicken, mozzarella and dollop of crema. Close and press down to secure. Bake for 10-15 minutes until golden and the cheese has melted.
- Serve immediately along with the crema.