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Chipotle Chicken Tacos

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Servings: 9 tacos
Ingredients Method

Ingredients
  

  • 2 large boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp ancho chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and pepper to taste
  • 3 chipotle peppers finely chopped
  • 2 tbsp adobo sauce from a can of chipotle peppers
  • ½ cup light beer of choice
  • Juice of 1 lime
  • 2 tbsp honey
  • 8 taco-sized flour tortillas
  • 1 avocado
  • 1 cup shredded cheddar cheese
  • Fresh chopped cilantro for garnish

Method
 

  1. Pound the chicken breasts down to about 1-inch thickness for even cooking.
  2. Season both sides generously with salt, pepper, chili powder, cumin, smoked paprika, garlic powder, and onion powder.
  3. Heat olive oil in a large cast iron or oven-safe skillet over medium-high heat.
  4. Sear the chicken for 2–3 minutes per side until golden brown. (It won’t be cooked through yet.)
  5. In a small bowl, whisk together the chopped chipotle peppers, adobo sauce, beer, and honey until combined.
  6. Pour the chipotle sauce over the chicken in the skillet, coating both sides.
  7. Transfer the skillet to a preheated 375°F oven and roast for about 20 minutes, or until the chicken reaches an internal temperature of 165°F.
  8. Remove the chicken from the oven and shred it directly in the skillet using two forks.
  9. Add lime juice and stir to coat every piece in that flavorful sauce.
  10. Warm the flour tortillas and fill each with shredded chipotle chicken.
  11. Top with diced avocado, shredded cheddar cheese, and fresh cilantro.