Spice up your taco night with these Spicy Chipotle Chicken Tacos topped with a luscious Avocado Cream. This recipe is a flavor-packed fusion of Mexican and global influences, perfect for bringing family and friends together around the table. With chef-tested steps and bold, comforting flavors, you’ll have a meal that’s both craveable and approachable.
Why You’ll Love This Spicy Chipotle Chicken Tacos with Avocado Cream
These tacos are a flavor explosion in your mouth, with juicy, smoky chipotle-spiced chicken, creamy avocado cream, and all the classic taco fixings. The combination of spicy, cool, and creamy textures creates a truly satisfying and indulgent eating experience. Plus, this recipe is easy to make and perfect for feeding a crowd, whether it’s Taco Tuesday or your next backyard fiesta.
Ingredients
The key ingredients for these Spicy Chipotle Chicken Tacos include boneless, skinless chicken thighs, chipotle chiles in adobo sauce, garlic, lime juice, and a mix of warm spices like cumin, paprika, and oregano. For the Avocado Cream, you’ll need ripe avocados, sour cream, lime juice, and a pinch of salt. Rounded out with corn tortillas, shredded cabbage, diced tomatoes, and a sprinkle of queso fresco, this recipe is a flavor-packed, well-balanced meal.
Ingredient Substitutions
- Chipotle Chiles in Adobo: 1-2 teaspoons of smoked paprika or chili powder (provides similar smoky, spicy flavor)
- Sour Cream: Greek yogurt (for a dairy-free, tangy alternative)
How to Make Spicy Chipotle Chicken Tacos with Avocado Cream
Begin by marinating the chicken in a flavorful blend of chipotle chiles, garlic, lime juice, and spices. While the chicken marinates, prepare the Avocado Cream by mashing the avocados with sour cream, lime juice, and salt. Chop the tomatoes and shred the cabbage for the toppings. Once the chicken has marinated, cook it in a hot skillet or grill pan until cooked through. Warm the corn tortillas, then assemble the tacos by layering the chipotle chicken, Avocado Cream, shredded cabbage, diced tomatoes, and crumbled queso fresco.
Step 1: Prep Work
Begin by marinating the chicken in a flavorful blend of chipotle chiles, garlic, lime juice, and spices. While the chicken marinates, prepare the Avocado Cream by mashing the avocados with sour cream, lime juice, and salt. Chop the tomatoes and shred the cabbage for the toppings.
Step 2: Main Cooking Process
Once the chicken has marinated, heat a large skillet or grill pan over medium-high heat. Cook the chicken for 5-7 minutes per side, or until it’s cooked through and reaches an internal temperature of 165°F. Remove the chicken from the heat and let it rest for a few minutes before shredding or cutting it into bite-sized pieces.
Step 3: Final Steps/Assembly
Warm the corn tortillas according to package instructions. To assemble the tacos, place a generous amount of the shredded chipotle chicken into each tortilla, top with the Avocado Cream, shredded cabbage, diced tomatoes, and a sprinkle of crumbled queso fresco.
Recipe Variations & Tips
- Vegetarian Option: Substitute roasted portobello mushrooms or baked tofu for the chicken.
- Adjust Spice Level: Add more or less chipotle chiles to the marinade to suit your desired heat level.
- Creamier Avocado Cream: Blend the ingredients in a food processor for a smoother texture.
- Garnish Ideas: Serve the tacos with lime wedges and extra chipotle sauce on the side.
Serving & Storage
Serve with: Lime wedges and extra chipotle sauce.
Storage: Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Avocado Cream will keep for 2-3 days.
Reheat: Reheat the chicken before assembling the tacos. Avocado Cream can be used as a dip or spread on other dishes.
Make-Ahead: The Avocado Cream can be made up to 2-3 days in advance and stored in the refrigerator.
Nutrition Information
These Spicy Chipotle Chicken Tacos with Avocado Cream are a well-balanced meal, packed with protein, healthy fats, and fresh vegetables. Each serving contains approximately 350 calories, 25 grams of protein, 18 grams of carbohydrates, and 18 grams of fat, making it a satisfying and nutritious option for your next taco night.
- Serving Size: 2 tacos
- Calories: 350 kcal
- Protein: 25 g
- Carbs: 18 g
- Fat: 18 g
- Sodium: 600 mg
Frequently Asked Questions
Can I make the Avocado Cream ahead of time?
Yes, the Avocado Cream can be made up to 2-3 days in advance and stored in the refrigerator. Just be sure to cover the surface directly with plastic wrap to prevent browning.
How can I make these tacos less spicy?
To reduce the heat, you can use fewer chipotle chiles in the marinade or omit them altogether. You can also serve the tacos with additional toppings like diced onions, fresh cilantro, or a drizzle of sour cream to help cool down the spice level.
Can I use chicken breasts instead of thighs?
Absolutely! Boneless, skinless chicken breasts will also work well in this recipe. Just be mindful not to overcook them, as they can dry out more easily than thighs.
Are these tacos gluten-free?
Yes, as long as you use corn tortillas, this recipe is naturally gluten-free. Just be sure to check the labels on any other ingredients to ensure they are also gluten-free.
Can I freeze the leftover chicken?
Yes, the shredded chipotle chicken can be frozen for up to 3 months. Simply let it cool completely, then transfer it to an airtight container or freezer bag before freezing. Thaw in the refrigerator before reheating and assembling the tacos.
Try These Next
- spicy chipotle chicken tacos with fiery slaw
- spicy chipotle chicken tacos with cilantro lime crema
- spicy thai chicken street tacos with fresh salsa
Spicy Chipotle Chicken Tacos with Avocado Cream
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: 🌍 Global Flavors & Street Food
- Method: Stovetop
- Cuisine: Mexican
Description
These Spicy Chipotle Chicken Tacos are bursting with flavor and topped with a creamy avocado sauce. Perfect for a quick dinner or a weekend gathering!
Ingredients
– 1 lb chicken breasts, diced
– 2 tablespoons olive oil
– 2 tablespoons chipotle in adobo sauce
– 1 teaspoon paprika
– 1 teaspoon cumin
– Salt and pepper to taste
– 8 small corn tortillas
– 1 cup shredded lettuce
– 1/2 cup diced tomatoes
– 1/4 cup diced red onion
– 1/4 cup chopped cilantro
– 1 avocado
– 1/4 cup sour cream
– Juice of 1 lime
Instructions
1.
2. 1. In a large bowl, combine the diced chicken, olive oil, chipotle sauce, paprika, cumin, salt, and pepper. Marinate for at least 30 minutes.
3. 2. Heat a skillet over medium-high heat. Add the marinated chicken and cook until fully cooked, about 6-8 minutes.
4. 3. While the chicken is cooking, prepare the avocado cream by blending the avocado, sour cream, lime juice, and a pinch of salt until smooth.
5. 4. Warm the corn tortillas in a dry skillet or microwave.
6. 5. Assemble the tacos by placing the cooked chicken in each tortilla and topping with lettuce, tomatoes, red onion, and cilantro.
7. 6. Drizzle with avocado cream before serving.
Notes
These tacos are highly customizable. Feel free to add your favorite toppings like cheese or salsa.
Nutrition
- Serving Size: 2 tacos
- Calories: 350 kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: tacos, chicken, spicy, chipotle, avocado